If using a pie crust that needs to be baked, let it cool fully before filling. Allow the ice cream to thaw until it begins to melt and is easily spreadable. Drain the peaches, then mix with the cinnamon and lemon juice in a large bowl. (The optional lemon juice prevents oxidization and keeps the fruit from turning brown.) Spread a thin layer of ice cream evenly over the bottom of the pie crust. Arrange a layer of peaches on top, then smooth on the remaining ice cream. Finally, top with remaining peaches. Freeze until desired firmness is reached. If not serving right away, store in the freezer and thaw 20 minutes or until ice cream is softened.View Nutrition Facts