The Best Frozen Brandy Alexander Pie
Frozen Brandy Alexander Pie is a classic, make-ahead dessert featuring creamy vanilla ice cream blended with brandy and crème de cacao, set in a cinnamon-graham cracker crust. It's smooth, boozy, and elegantly simple to serve straight from the freezer!
Equipment
- mixing bowl for crust mixture
- saucepan for dissolving gelatin
- blender for blending ice cream and liqueurs
- 9-inch springform pan for assembling pie
- spatula for smoothing filling
- freezer for setting the dessert
- knife warmed for slicing
Ingredients
- 1 cup graham cracker crumbs
- 1 1/2 tablespoons cinnamon
- 1/4 cup butter, melted and cooled slightly
- 6 to 8 tablespoons brandy
- 1 envelope unflavored gelatin
- 2 quarts good-quality vanilla ice cream, softened
- 6 to 8 tablespoons crème de cacao
- ground or freshly grated nutmeg, for topping
Instructions
- In a mixing bowl, whisk together graham cracker crumbs and cinnamon. Add melted butter and mix with your hands until combined. Press into the bottom of a 9-inch springform pan to form the crust. Set aside.
- In a small saucepan, sprinkle gelatin over the brandy and let sit 5–7 minutes to bloom. Heat gently over low heat, stirring until gelatin is dissolved. Do not boil. Set aside to cool slightly.
- In a blender, combine softened ice cream, the brandy-gelatin mixture, and crème de cacao. Blend until smooth. You may need to do this in batches depending on your blender size.
- Pour the blended filling into the prepared crust. Smooth the top with a spatula, cover with foil, and freeze overnight (at least 12 hours).
- When ready to serve, remove the springform ring and sprinkle the top with ground nutmeg. Slice and serve immediately.
Notes
Make Ahead: This dessert can be made up to 1 month in advance and stored in the freezer, tightly wrapped in foil.
Serving Tip: Let sit at room temperature for a few minutes before slicing—the alcohol keeps it from freezing solid. Use a warm knife for clean cuts.
Gluten-Free Option: Substitute gluten-free graham crackers for a gluten-free crust.
Serving Tip: Let sit at room temperature for a few minutes before slicing—the alcohol keeps it from freezing solid. Use a warm knife for clean cuts.
Gluten-Free Option: Substitute gluten-free graham crackers for a gluten-free crust.