Caribbean Ice Cream Pie

Ready-made graham cracker crust filled with layer of pineapple coconut ice cream and passion fruit sorbet. Ice cream topped with mixture of pineapple juice, sugar, diced papaya, diced pineapple, and sliced kiwi.

Ingredients -

1 prepared Graham Cracker Crust
2 pints Pineapple Coconut Ice Cream, slightly softened
1 1/2 cups Passion Fruit Sorbet
1/4 cup Orange or Pineapple Juice
3 tablespoons Sugar
2 cups (1 pound) Red Fleshed Papaya, peeled, seeded, and diced
1-1/2 cups diced Pineapple
2 Kiwis, peeled, quartered lengthwise and sliced

Preparation:

1. Place the foil pan with the prepared crust into a 9 inch metal pie pan.

2. Spoon 1 pint of pineapple coconut ice cream into the crust pressing it evenly over the crust.

3. Freeze until the ice cream is firm, which takes about 1 hour.

4. Evenly spread the passion fruit sorbet on top of the ice cream and freeze for another hour.

5. Top the pie with the other pint of ice cream, slightly creating a mound in the center.

6. Freeze the pie until firm, which takes about 3 hours.

7. Remove the ice cream pie from the foil pie plate and transfer it to a decorative serving platter.

8. Combine the fruit, sugar and juice in a large bowl and stir to combine.

9. Pour the fruit mixture over the pie, cut into pie slices and serve.

Ice Cream Making Tip -

Ice Cream Bowls

To properly prepare the ice cream bowl for your ice cream freezer, store it in the freezer for 24 hours.

Ice Cream Making Tip -

Never Overfill

For best results do not overfill your ice cream maker. Two-thirds to three-quarters full will yield the best product.

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