You have to try this easy summer dessert

In this recipe, lightly stewed peaches offer a tempered tartness that plays well with vanilla ice cream and a sweet cookie crust, which stays crisp even as the ice cream melts. 

It also takes little effort to put together — just 30 minutes, though it does require a few hours firming up in the freezer. Should you find yourself at the beach with a half-hour to spare and an extra bag of peaches, this might be just what you’re looking for to finish a meal of fried fish and fresh corn. 

From Dailey’s in Atlanta, this recipe requires a food processor and a 9-inch pie pan.

Peach ice cream pie

Serves: 8

Hands on time: 30 minutes

Total time: 4 hours

Ingredients

1 cup granulated sugar, divided

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

4 cups (about 4 whole) peeled and sliced peaches

45 vanilla wafers

1/4 cup (1/2 stick) butter, melted

1 1/2 quarts vanilla ice cream

1 cup heavy whipping cream

Instructions

In a medium saucepan, combine 1/2 cup granulated sugar, cinnamon and vanilla extract. Chop 2 cups of the peaches into small pieces and stir them into the sugar mixture (reserve the remaining 2 cups of peaches for the peach sauce, below). Cook the mixture over medium heat for about 5 minutes, or until the sugar is dissolved and the mixture is bubbly but the peaches are still crisp. Remove from heat and cool completely for about an hour.