Moms Ice Cream Pie Recipes

S'MORES ICE CREAM PIE

Steps:

• For the crust: Place the bowl of a stand mixer in the refrigerator to chill.
• In a small saucepan, melt half the butter over medium-low heat. Cook, swirling occasionally, until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature.
• In a food processor fitted with the blade attachment, add half of the graham crackers and salt. Process into fine crumbs. Add the cooled brown butter and process until the mixture starts to clump. Dump the graham cracker mixture into a pie dish. Using the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for 30 minutes to firm up, or continue with the next step.)
• Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn't be hot). Pour the fudge over the graham cracker crust and, using an offset spatula, gently spread the fudge in an even layer on the bottom and up the sides of the crust. Place in the freezer for 1 hour until firm.
• Repeat the process for the brown butter graham cracker crust and fudge application for the second pie.
• To toast the marshmallows: Use a brûlée torch to toast. Alternatively, you can place an oven rack in the upper third position and preheat the oven to broil. Space the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Remove from the oven to cool completely, then place in the freezer while you make the ice cream.
• To make the ice cream: In the chilled bowl of the stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to fully combine, 30 seconds (it's a-okay if there are little bits of marshmallow in the cream). Working quickly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the second pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze until very firm, at least 6 hours or up to overnight. Shave the chocolate on top to garnish. Slice and serve immediately.

MOM'S ICE CREAM DESSERT

Steps:

• Crush all but 10 of the cookies. Combine crushed cookies in large bowl with melted margarine and peanuts. Press mixture into a 9x13 inch baking dish and freeze until cold.
• Spread softened ice cream over cold crust and freeze until set.
• Combine confectioners' sugar, evaporated milk, chocolate chips, 1/2 cup margarine and vanilla in large saucepan and bring to a boil over medium heat. Boil for 7 minutes, stirring constantly.
• Remove from heat and cool completely; pour mixture over ice cream and freeze until set.

MOM'S ICE CREAM PIE

Steps:

• Crust:.
• Crush the sugared cereal with a rolling pin or use your processor, and mix it with the butter. Chill in the fridge for about 10 minutes.
• Using a medium sized pie plate, spread the crumb mixture evenly in the bottom and up the sides, and press down firmly to form a crust. Neaten the edges, and place in freezer to firm.
• Filling:.
• Mix milk and cream in a mixing bowl and add the almond essence. Sprinkle over the instant pudding mix and whisk well.
• Pour this mixture into the prepared crust.
• Freeze the pie for about 4 hours or longer, until firm. (Don't freeze until rock hard).
• Before serving, take it out and let defrost somewhat. Scatter the toasted almonds on top.