Ice Cream Pie
Three seasonal flavors; one technique
Yield: One 9-inch pie
Always a crowd-pleaser, this simple pie can be made in a snap and adapted to your personal taste.
Ingredients
Preparation
NotesIngredients
- 2 cups cookie crumbs (about 18 cookies) Add to list
- 5 tablespoons melted butter Add to list
- 1 pint softened ice cream or frozen yogurt Add to list
- 1 cup whipping cream Add to list
- Flavor combination of your choice (see ideas below) Add to list
Preparation
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
Pumpkin
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.
Apple
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.
Peppermint
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.
Notes
You may make up to one week in advance and keep tightly wrapped in the freezer.
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