Ice Cream Pie
Blog Entry: Friday 19 Mar 2010
While we don’t want to get ahead of ourselves in thinking that the weather will improve, this summery sounding dessert is easy to make and delicious all year round!
Ingredients:
16 Oreo cookies, broken into rough pieces
2 tbsp unsalted butter, melted
2 pints ice cream
1 1/2 cups heavy cream, chilled
2 tbsp sugar
1/2 tsp vanilla extract
Method:
1. Whizz Oreos in food processor until coarsely ground, about 15 short pulses. Let processor run until crumbs are uniformly fine, about 15 seconds.
2. Pour melted butter through tube feed and process until mixture resembles wet sand.
3. Transfer crumbs to a 9-inch pie plate. Press crumbs into an even layer on the bottom and up the sides of pie plate.
4. Bake at 350 degrees until crust is fragrant and looks set, about 15 minutes. Transfer crust to a wire rack and let cool for about 30 minutes.
5. Scoop ice cream into a large bowl and work to soften. Spread softened ice cream evenly over cooled crust. Wrap tightly with plastic wrap. Freeze until firm, about six hours.
6. Remove pie from freezer and remove plastic wrap.
7. Whip cream, sugar and vanilla together in a chilled bowl until soft peaks form. Spread whipped cream attractively over top of pie.
Get more where this came from at BattleCreekEnquirer.com.
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