Rum Raisin Ice Cream Pie Recipe

Prepare the raisins at least 1 day ahead of when you’re planning to serve the pie. Place the raisins, cinnamon, and rum in a clean glass jar or plastic container with a lid.

Keep it in the fridge and shake the container often, redistributing the rum so that all the raisins are able to plump up.

At least 4 hours before serving the pie, take the vanilla ice cream out of the freezer, place it in a large bowl, and allow it to thaw until softened enough to work with, but not so soft that it’s runny.

When the ice cream is thawed, drain and discard (or save for future batches of rummy raisins) the extra rum from the raisins, and add the raisins to the ice cream.

Blend thoroughly. Do this quickly so that the ice cream doesn’t melt too much and make a mess when spooning it into the pie crust.

Drizzle in the caramel ice cream topping and stir gently. Don’t incorporate the caramel completely, so ribbons of it can run through each slice of pie.

Scoop the ice cream mixture into the cookie crumb crust. Press it down gently, to make sure the ice cream settles into the crust and there are no air pockets.

Place the pie in the freezer for at least 3 hours, or until it’s completely frozen.

Top slices with more caramel just before serving, if desired.