Strawberry Peach Ice Cream Pie

Directions

• Step 1

  Set the strawberry ice cream on the kitchen counter for about 30 minutes to one hour to soften.

• Step 2

  In a food processor or blender, add the 12 graham crackers. Pulse until the mixture is finely crushed, but not powdery. Pour the graham cracker crumbs into a large mixing bowl and add in the granulated sugar and kosher salt.

• Step 3

  Place the butter in a small saucepan over medium heat and melt. Once the butter has melted, add it to the graham cracker mixture and stir until combined.

• Step 4

  Take the graham cracker mixture and press into the bottom of a 9” pie dish. Place the pan in the freezer for about 10 minutes to set.

• Step 5

  Next, remove the pan from the freezer and spread a layer of strawberry ice cream over the crust. Smooth the surface with a spatula.

• Step 6

  Take 1 cup of sliced fresh strawberries and scatter them over the ice cream. Spoon the peach preserves over the strawberries, spreading it evenly over the strawberries. Carefully spread the whipped cream over the peach preserves, smoothing it out into an even layer.

• Step 7

  Place the cake back in the freezer for at least 4 hours or until firm.

• Step 8

  Once the cake is completely frozen, remove from the freezer and let it sit at room temperature for a few minutes before serving.

• Step 9

  Crumble the last graham cracker sheet using your hand and sprinkle on top of the whipped cream. Garnish with fresh strawberries and sliced peaches.