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Ice Cream Pie

Outfitted with piped ice cream lattice and cherry-topped rosettes, this fool-the-eye pie is part sundae, part pastry, which makes it a perfect summertime tart.


Difficulty: Somewhat Easy


Step 1

Prepare pastry for pie according to package directions. Cool completely.

Step 2

Spoon about 4 cups whipped ice cream into cooled crust. Half fill disposable decorating bag fitted with tip 32 with whipped ice cream. Pipe ice cream in lattice design across top of pie; pipe rosettes around pie edge. Position cherries on rosettes; sprinkle with chocolate shavings. Freeze until firm, 6 hours or overnight.