Ice Cream Pie is the ultimate summer dessert! You can make it days before you need it and it’s infinitely versatile. Just pick 2 of your favorite ice cream flavors and layer them in a cookie crust, separated by a layer of Magic Shell (see previous post) and crumbled cookies and/or candy bars. Throw everything you love inside this pie, you literally can’t go wrong!
I usually make 2 of these pies at a time, so none of the ice cream goes to waste. If they’re wrapped well, they keep for a few weeks in the freezer.
ICE CREAM PIES:
– Oreo cookie crust, pre-made or homemade (see recipe below).
– 2 half-gallon cartons of ice cream, slightly softened (I used mint chocolate chip and chocolate, but just pick your favorites and go with it! And if you really love one flavor, just use that. No rules and no mistakes on this pie!).
– Magic Shell (See my previous post on how to make Magic Shell).
– Crushed Candy Bars or Cookies (I’ve used crushed Oreos, Peanut Butter Cups, Mini Chocolate Chips, – Butterfinger Bars, M &M’s…again, you can’t go wrong).
– Nuts, optional (We’re not huge nut fans but if you are, for sure throw them in!)
1) Spread half a carton of ice cream over the cookie crust.
2) Drizzle with magic shell (or chocolate sauce).
3) Scatter cookie crumbs or candy bar pieces over the chocolate topping.
4) Spread the second flavor of ice cream over the cookies/candy and smooth over. It doesn’t have to be perfect. If the layers aren’t completely even, it looks even better when it’s cut.
5) Drizzle with remaining magic shell over the top of the pie, cover and freeze until ready to serve. (If using chocolate sauce instead, don’t put it on the top layer or it will smear all over the ice cream in the freezer and won’t look nearly as pretty)
6) Remove from the freezer about 5 minutes before serving to make it easier to cut.
Top with whipped cream and sprinkles and enjoy a few minutes of ice cream heaven!
CRUST:
20 Oreos, processed to fine crumbs in the food processor. Mix crumbs with 4 tablespoons of melted butter. Press into greased 9” pie pan.
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