When the shelf holds only ice cream mix, dinner becomes dessert. This is a no-bake pie built on a buttered graham crumb crust, filled with softened vanilla ice cream, and topped with quick warm berries to cut the richness and make it feel like an actual meal.

Serves 2. 20 minutes, 15 at the stove.

About 290 calories a serving, 3 g protein, 24 g carbohydrate, 21 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 3 tablespoons butter in a small skillet over medium heat. Stir in 1 cup graham cracker crumbs and a pinch of salt until the crumbs absorb the butter and darken slightly, about 2 minutes. Press the mixture firmly into a 6-inch pie dish or two 8-ounce ramekins to form the base.2 min
2. Remove the ice cream from the freezer and let it soften at room temperature for 5 minutes until it is spreadable but still holds its shape. Scoop the softened ice cream into the crust and smooth the top. Place in the freezer while you make the sauce.
3. Return the skillet to medium heat and add 8 ounces frozen berries with 2 tablespoons water. Stir gently until the berries release their juice and warm through, about 4 minutes; the berries should be heated but not fully collapsed.4 min
4. Remove the pie from the freezer and spoon the warm berry sauce over the top just before serving. Eat at once.

Note Swap the berries for sliced fresh peaches or a drizzle of honey if you prefer. Any leftover pie keeps in the freezer for two days. Serve with a strong coffee or an aperitif.