Ingredients

• 1 ¼ cups Old Fashioned Rolled Oats (120 g)
• ¾ cup Unbleached White All-Purpose Flour (94 g)
• 2 Tbsp Dark Brown Sugar, packed (28 g)
• ¾ tsp Ground Cinnamon
• ¼ tsp Kosher Salt
• 6 Tbsp unsalted Butter, melted (84 g)
• 3 Tbsp Maple Syrup
• 1 tsp Vanilla Extract
• 1.5 qt Strawberry Ice Cream
• 1 ¼ cups Heavy Whipping Cream (300 g)
• ¼ cup Powdered Sugar (30 g)
• Fresh Strawberries, optional garnish

Instructions

1. Heat oven to 350°F.
2. Add oats, flour, sugar, cinnamon and salt to the bowl of a food processor and process for 45–60 seconds, until only some coarse oats remain.
3. Slowly pour in butter and maple syrup while processing until everything is well combined. Transfer oat mixture to a 9-inch springform pan and press evenly into the base of the pan.
4. Bake for 10 minutes and set aside to cool completely. Bring out strawberry ice cream and let soften for 15 minutes prior to using.
5. Scoop ice cream into the crust, smoothing with an offset spatula. Cover with plastic wrap and freeze until frozen solid, about 6 hours, but preferably overnight.
6. Remove from the freezer and set aside to soften slightly. Add heavy whipping cream and powdered sugar to a large bowl and whisk until stiff peaks form.
7. Remove the pan’s outer ring and garnish pie with whipped cream and a handful or two of quartered strawberries. Slice, serve and enjoy.