Graham Cracker Pie Crust (I use homemade, and usually use GF gingersnaps for Andrew's sisters)
1 qt. vanilla ice cream
1 C. fresh or frozen strawberries, blueberries, raspberries, whatever
Allow ice cream to slightly soften. I use my kitchen-aid mixer to mix in the berries. Dump in the pie crust. Top with tinfoil and put in freezer. Use within 3 days so it doesn't end up with freezer burn. It's not a great freezer recipe in terms of longevity, but it works really well with the soy or rice ice cream we use for the Besendorfer cousins, disguising the taste for the rest of us, and so I've been making it up for birthdays and such as an easy, tasty alternative to the gluten free cake.
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