If you’re looking for a dessert that delivers maximum “wow factor” with minimal kitchen stress, this Double Strawberry Ice Cream Pie is your new go-to. Think of it as a brilliant, effortless fusion of a classic ice cream cake and a vintage Baked Alaska.
Built on a buttery, crisp graham cracker crust, it features gorgeous alternating ribbons of strawberry and vanilla ice cream, all blanketed under a cloud of fluffy marshmallow meringue. To cut through the rich sweetness, a vibrant, bright strawberry compote is spooned over each slice just before serving. It’s cool, incredibly refreshing, and can be made entirely ahead of time—meaning you get to spend your time enjoying the party instead of fussing in the kitchen.
Whether you’re hosting a summer backyard barbecue, celebrating a birthday, or just trying to beat the heat, this nostalgic-yet-elevated treat is guaranteed to have everyone asking for seconds!
Double Strawberry Ice Cream Pie
Servings
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted 3/4 stick
- 2 tablespoons sugar
- Pinch salt
Layers
- 1 pint strawberry ice cream slightly softened
- 1 pint vanilla ice cream slightly softened
Topping
- 3 large egg whites :room temperature
- 3/4 cup sugar
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Sauce
- 16 ounces frozen unsweetened strawberries thawed, undrained
- 1 tablespoons lemon juice
- 1-2 tablespoons sugar
Instructions
Crust
- Preheat oven to 350F.
- Combine graham cracker crumbs, butter, sugar and salt, mix well and press into 9-inch-diameter pie pan with 1 1/2-inch-high sides.
- Bake until edges begin to darken, about 8 minutes. Cool completely.
Assembly
- Layer the softened strawberry ice cream into the crust. Freeze for 30 mins. Layer the vanilla ice cream on top. Freeze until firm (1 hour+).
Sauce
- Simmer the strawberries, their juice, lemon juice, and sugar in a small saucepan for 8 minutes until slightly thickened.
- Chill completely before serving.
Topping
- Whisk egg whites, sugar, and cream of tartar in a heatproof bowl over a pot of simmering water until the sugar dissolves and it reaches 160°F. Remove from heat and whip on high speed until stiff, glossy peaks form (about 5-7 minutes). Blend in vanilla.
- Spread the glossy meringue over the frozen ice cream. Optional: Use a kitchen torch to lightly toast the meringue for a beautiful “Toasted Marshmallow” look. Freeze until ready to serve, and top with the chilled strawberry sauce!
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