Ice Cream Pies: A Hot Weather Treat
Ice cream lovers appreciate ice cream pie at any time of year. But nothing persuades like a summer heat wave when you want a cool, delicious treat that everyone will love. The cook need not do a whole lot of cooking. In fact, an ice cream pie can be prepared and stored in the freezer for up to two weeks prior to serving. You just may want to make two so you'll have an extra special dessert on hand.
The most difficult part of making an ice cream pie may be deciding what flavor combinations to use. Think of all the choices in the cookie aisle of the supermarket. Those are your crust options. Add to those the Brownie Pie Shell recipe included with this article, and it really gives you something to think about.
Now consider all the ice cream flavors to be found in the frozen food section. The flavor combinations are endless.
Cookie Crumb Pie Crust
Make the cookie crumbs by pulsing cookies in a food processor, or put them in a plastic bag and crush with a rolling pin.
Combine the crumbs and melted butter, stirring until crumbs are evenly moistened. Pour mixture into pie plate and, using your fingers, press mixture evenly across the bottom and up the sides of the plate.
Bake for 8 to 10 minutes until toasted. Cool completely on a wire rack.
Freeze crust for at least 30 minutes before filling so crumbs will not mix with ice cream.
Ice CreamBrownie Pie Shell
Melt the chocolate and butter in a saucepan or double boiler over very low heat, stirring to blend.
Remove pan from heat. Stir in the brown sugar. Then add the rest of the ingredients, stirring well. Pour into well-buttered 9-inch glass pie plate.
Bake at 350°F for 25 to 30 minutes or until brownie crust begins to pull away from the sides of the dish. Remove from oven and allow to cool completely.
Making and serving ice cream pies:
Again, use your imagination. Crushed hard candies like peppermints and lemon drops are good choices, but miniature chocolate chips and chopped chocolate-covered mints are good, too. Perhaps you would like to match the topping to the cookie crust. For example, chocolate wafer crust with a finely crushed chocolate wafer crumb garnish. And then there's fresh fruit: strawberries, sliced peaches, raspberries or bananas, and chopped nuts.
In my experience, toppings and garnishes are best added at serving time. This would be especially true of whipped topping, whipped cream or sauces such as chocolate or butterscotch.
To fire your imagination, here are some suggested flavor combinations:
Now, can I get that à la mode?
If you have questions about this article or the recipes, contact us at moc.gnikoocsaxet@nibrof_solkim
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