Kerry Soraci, the owner of I Scream Cakes, is famous for her inventive ice cream cakes that fill her vibrant Cherokee Street shop. But recently, Soraci has expanded her offerings to include ice cream pies, adding a creative spin to the classic dessert. Known for her rotating selection of both traditional and adventurous flavors, Soraci’s ice cream pies feature unique combinations, including gluten-free options, and are topped with rich ganaches, creamy icings, and crunchy toppings.
For example, one of her most intriguing creations is an orange-habanero ice cream layered with a caramel-white chocolate ganache and crowned with chocolate-covered pralines. With August being “pie month” at Sauce Magazine, we caught up with Soraci to learn more about her ice cream pies and get a recipe straight from the I Scream Cakes kitchen.
Why Add Ice Cream Pies to Your Menu?
Soraci’s love for ice cream pies stems from her childhood. She worked at Baskin-Robbins, where ice cream pies were a popular menu item. “I thought they were a nice alternative to cakes,” she says. “They’re often cheaper and offer a different texture, more cookie-like than cake-like, making them a fun variation of traditional ice cream treats.”
Choosing the Right Crust
The crust is a crucial element of any pie, and Soraci believes it should complement the ice cream flavor. While she enjoys using crushed chocolate cookies for their rich flavor, she opts for a gluten-free almond cookie crust to accommodate a wider range of customers. “I love the almond cookie crust because it’s soft, easy to make gluten-free, and really enhances many of our ice cream flavors,” she explains.
Why Cookies Over Traditional Pie Crusts?
Soraci favors cookies because they remain soft and chewy when frozen, as long as they’re not baked too long. “Balancing the ice cream and baking time is important, and cookies just make it easier,” she says, adding that the nearby Black Bear Bakery’s oven makes it easy to create the right texture without spending too much time on baking.
Ice Cream Pie Flavor Combinations
Currently, I Scream Cakes’ seasonal ice cream pie features an Italian almond cookie crust with a layer of lavender-passion fruit swirl and blueberry cheesecake ice cream topped with cream cheese icing. Soraci frequently experiments with new combinations, so the menu changes regularly.
The Art of Toppings
To finish off her ice cream pies, Soraci uses either chocolate or white chocolate ganache. She also incorporates Kakao’s burnt caramel sauce for a decadent caramel ganache, and sometimes adds fruit or cream cheese icing for an extra layer of flavor. “The topping not only adds flavor, but it helps seal the ice cream so it stays fresh and doesn’t get freezer burn,” she explains. “The ganaches also act like a ‘magic shell,’ hardening quickly as they hit the cold ice cream.”
Tips for Making Ice Cream Pie at Home
Soraci shares a few essential tips for making ice cream pies at home. First, she recommends freezing the crust before adding the ice cream. “Let the ice cream soften for no more than five minutes,” she advises, “Then spread it evenly into the crust. Don’t let it melt too much because when refrozen, it can become icy and lose its smooth texture.”
For the ganache topping, Soraci emphasizes the importance of timing. “When the ganache is slightly warmer than room temperature, it will harden quickly when it hits the cold ice cream, creating a firm, smooth finish.”
Can You Use Store-Bought Ice Cream?
For those without an ice cream maker, Soraci assures that store-bought ice cream can work well for homemade ice cream pies. “Just make sure to use high-quality ice cream made with natural ingredients,” she recommends.
Advice for Home Cooks
Soraci encourages home bakers to experiment with flavors and ingredients. “If you’re nervous about making the crust from scratch, start with store-bought cookies, then try baking your own for a more personalized touch,” she suggests. “Dry out the cookies, pulse them in a food processor with melted butter, and press the mixture into a pie pan before freezing.”
The Final Word on Pies
Though Soraci now offers ice cream pies, she remains a fan of traditional pies, especially fruit pies like strawberry-rhubarb. “I love all pies, and yes, I’d definitely eat a slice a la mode,” she laughs.
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