1 pint of good quality vanilla ice cream, softened
1 premade graham cracker pie crust
Place the jelly in a small saucepan and heat over medium-low heat, whisking until it has thinned out and is smooth. Remove from heat and allow to cool slightly.
In the bowl of an electric mixer, add the heavy cream and beat with the whisk attachment until stiff peaks are formed.
Gently fold the softened ice cream into the whipped cream until it is mostly combined. Pour the cooled jelly (reserving about ¼ cup for garnish if desired) into the ice cream mixture and continue to fold until the jelly has been well incorporated.
Pour the mixture into the premade pie crust. Drizzle with the reserved jelly (reheat if needed to obtain a pourable consistency). Place in freezer overnight.