Strawberry Rhubarb Ice Cream Pie
This wonderful pie is one of my favorite's to serve in the summer. Instead of topping the pie with ice cream, the ice cream is already in the pie!—Connie Fleck, Fort Atkinson, Wisconsin
Directions Spoon ice cream into crust; freeze. Meanwhile, in a saucepan over medium heat, cook rhubarb and sugar, stirring occasionally, until sugar dissolves and mixture boils. Combine cornstarch...
- Yield: 8 servings
- Cooking time: 45 Min
- Rating: 4/5
- Publisher: Tasteofhome.com
- 1 quart vanilla ice cream, softened
- 1 graham cracker crust (9 inches)
- 1-1/2 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 pint fresh strawberries, sliced
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