ICE CREAM PIE
This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy...will the need ever arise. Trust me.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Make the crust: Preheat the oven to 350 degrees F.
- Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
- Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
- Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
- Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
- Change Things Up!
- Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
- Use any combination of ice cream flavor and candy/nut you'd like!
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.
THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.
Provided by Melissa Clark
Time 20m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
More about "momsicecreampie recipes"
ICE CREAM PIE - RECIPE FROM YOUR HOMEBASED MOM
From yourhomebasedmom.com
Ratings 10Calories 489 per servingCategory Dessert
EASY ICE CREAM PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (9)Calories 390 per servingTotal Time 6 hrs 10 mins
- To make the crust: In a medium-sized mixing bowl, mix the crumbs, sugar, and butter until thoroughly combined.
- Using your fingers, press the mixture into the bottom of a lightly greased 9" springform pan or 9" pie pan. Chill in the refrigerator while you make the filling.
- To make the filling: In a stand mixer fitted with the whisk attachment, beat the heavy cream, sweetened condensed milk, vanilla extract, and salt on medium speed until stiff peaks form.
ICE CREAM PIE - THE SEASONED MOM
From theseasonedmom.com
Reviews 1Category DessertCuisine AmericanTotal Time 3 hrs 23 mins
- Spread the ice cream in an even layer in the pie crust. Top with a layer of fudge sauce, and then a layer of whipped topping. Garnish with sprinkles, if desired.
10-MINUTE ICE CREAM PIE | GIMME SOME OVEN
From gimmesomeoven.com
5/5 (3)Estimated Reading Time 2 minsServings 12Total Time 10 mins
25 EASY ICE CREAM PIES FOR THE SUMMER - INSANELY GOOD
From insanelygoodrecipes.com
ICE CREAM PIE RECIPES
From allrecipes.com
HOW TO MAKE A SHOWSTOPPING ICE CREAM PIE IN ANY FLAVOR - FOOD …
From foodnetwork.com
OUR BEST HOMEMADE ICE CREAM RECIPES - FOOD NETWORK
From foodnetwork.com
ICE CREAM - ALLRECIPES
From allrecipes.com
ICE CREAM PIE RECIPE: 5 TIPS FOR MAKING ICE CREAM PIE
From masterclass.com
25 BEST ICE CREAM PIE RECIPES - RECIPES FOR HOLIDAYS
From recipesforholidays.com
OUR BEST ICE CREAM PIES - ALLRECIPES
From allrecipes.com
36 HOMEMADE ICE CREAM RECIPES TO KEEP YOU COOL THIS SUMMER
From tasteofhome.com
ICE CREAM PIE RECIPES | TASTE OF HOME
From tasteofhome.com
THE BEST HOMEMADE ICE CREAM RECIPES - MARTHA STEWART
From marthastewart.com
ICE CREAM PIE RECIPES - BETTYCROCKER.COM
From bettycrocker.com
MOM'S HOMEMADE ICE CREAM - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
25 DELICIOUS ICE CREAM PIE RECIPES - SPARKLES TO SPRINKLES
From sparklestosprinkles.com
ICE CREAM PIE - ICE CREAM FROM SCRATCH
From icecreamfromscratch.com
23 ICE CREAM PIES YOU'LL MAKE ALL SUMMER LONG | TASTE OF HOME
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love