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Pie Crust Ice Cream Sandwich

A buttery, flaky lattice pie crust sandwiches a luxurious fudge-y ice cream
Prep Time25 mins
Cook Time25 mins
Freezing & Refrigeration Time2 hrs
Total Time2 hrs 50 mins
Course: Dessert, Snack
Cuisine: American
Keyword: ice cream, ice cream sandwich, pie
Servings: 12 sandwiches


  • 3 cup flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 cup butter
  • cup vegetable shortening
  • ½ cup cold water
  • 1 box Moose Tracks Ice Cream
  • ¼ cup turbinado sugar
  • 1 egg +1 tbsp water for egg wash


Prepare the pie dough

  • Cut the butter into cubes and place the butter and shortening in the refrigerator while you prep the rest of the ingredients. In your stand mixer, combine the flour, sugar, and salt, and whisk with your whisk attachment. Next switch to the paddle attachment. 
  • Add one cube of butter at a time while mixing on low, as well as the shortening, until it starts to clump into smaller pieces. 
  • Add in your water while mixing on low, 1/8 cup at a time until the dough starts to stay together but is not too wet
  • Once the dough comes together, use your hands to roll it into two balls and seal each tightly with plastic wrap and refrigerate for at least two hours, or overnight.

Prepare Moose Tracks Ice Cream Disks

  • Prepare your 1/2 cup measuring cup. Cut an 8 inch square piece of plastic wrap and push it into the measuring cup.
  •  Using your ice cream scoop ( any size works- or you can use a spoon), scoop ice cream into the cup and gently push down and to the sides. Keep filling until the ice cream reaches the top. Smooth the top then seal in the plastic wrap.
  • Remove from measuring cup and place in freezer. Repeat 11 more times. Freeze ice cream discs at least two hours (Meanwhile you can bake your pie crust).

Bake your pie crust

  • Roll out one ball of your pie dough onto a floured surface to 1/8 inch thick. Using a pie dough cutter (straight or fluted), pizza cutter, or knife, cut the dough into strips. 
  • Cut these strips so they are about 6 inches long. At this point if your dough is not cold, place the sections you are not working on in the refrigerator.
  • Create a lattice pattern as if it was the top layer of a pie. Use your 1/2 cup measuring cup to press down onto each lattice so it creates a lattice circle. Use a knife the cut the circle out. Re-roll and cut more strips from the scraps. Make 24 lattice circles.
  • Preheat oven to 425°F. Transfer lattice dough circles to a parchment paper lined jelly sheet, brush with egg wash (1 egg mixed with 1 tbsp water), then sprinkle with turbinado sugar. Place in freezer for 15 minutes. 
  • Once oven is ready, bake for 25 minutes or until crust is golden brown. Remove and let cool completely. 


  • Once pie crusts are cool, remove the Moose Tracks ice cream from the freezer and unwrap one disc. Place it on top of one lattice pie crust (turn the pie crust upside down first) and top it with another pie crust. Press down a little. Repeat with the rest of the ice cream and crusts. Serve immediately or place in tray in the freezer until ready to serve.