Strawberry-Rhubarb Ice Cream Pie

1. 1

   Spoon softened ice cream into crust.

2. 2

   Freeze.

3. 3

   Meanwhile, in a saucepan over medium heat, cook rhubarb and sugar, stirring occasionally, until sugar dissolves and mixture boils.

4. 4

   Combine cornstarch and water; stir into saucepan.

5. 5

   Cook until thickened, stirring constantly.

6. 6

   Cook 2 more minutes.

7. 7

   Cool.

8. 8

   Fold in berries and chill.

9. 9

   Spread over ice cream.

10. 10

    Let stand 10 minutes at room temperature before cutting.

* Per serving · 4 servings · Values may vary.

No additional tips available.