Ice Cream Pie | PCC Natural Markets

Ice Cream Pie

Three seasonal flavors; one technique

Yield: One 9-inch pie

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian

Always a crowd-pleaser, this simple pie can be made in a snap and adapted to your personal taste.



Preheat oven to 350° F.

Combine the cookie crumbs with the melted butter. Set aside 1/3 cup and press remaining mixture into a 9-inch pie pan. Bake for 8 to 10 minutes.

When the crust has cooled, cover it with the softened ice cream and place in freezer until firm.

Beat the whipping cream until soft peaks form, then fold in one of the flavor combinations from below. Remove pie crust from freezer and spoon the cream mixture on top. Sprinkle with reserved crumbs and return to freezer until frozen and ready to serve. Take out 5 minutes before serving.

Flavor combinations

Cookies: Newman's Own Organics Ginger-O’s
Ice cream: vanilla
Whipped cream: Fold in one 15-ounce can Farmer’s Market Organic Pumpkin Pie Mix.

Cookies: Back to Nature Crispy Oatmeal cookies
Ice cream: vanilla
Whipped cream: Fold in one 12-ounce jar Oregon Growers & Shippers Apple Butter. If desired, drizzle with your favorite caramel topping.

Cookies: Country Choice Organic Chocolate Sandwich Cremes
Ice cream: peppermint
Whipped cream: Sweeten with 1 tablespoon organic powdered sugar. If desired, drizzle with your favorite chocolate syrup.


You may make up to one week in advance and keep tightly wrapped in the freezer.

More about: cookies, ice cream, pies


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login