In my teens I worked at Baskin Robbins. I started out scooping ice cream--making cones, shakes and sundaes. By the time I was in college I was the summer/holiday ice cream cake and pie maker, filling in for the mom who worked full-time during the school year. Having thus established my bona fides, I'd like to share how simple it is to make an ice cream pie at home.
At the ice cream shop I didn't get all Little Red Hen-ish. Instead of raising the cows and planting the wheat, I just assembled the desserts using pre baked cakes, pre churned ice cream, pre made fudge sauce and the like. If you'd like to make your own ice cream, fudge sauce, or pie crust there are recipes from my fellow bloggers below and I'd like to give a special shout out to Beth's Thin Mint Ice Cream, Donalyn's Fresh Mint Chocolate Chip Ice Cream, and Carla's Homemade Hot Fudge Sauce because they are recipes I've bookmarked to try.
Today I'm not going to show you how to make ice cream--instead, I want to show the techniques I learned while making ice cream pies for a living--and how you can do this in a home kitchen [or at work in a thrift shop--really anywhere with a freezer, a flat surface, and access to clean water will do].