There’s really nothing all that mind-blowing about an ice cream pie in terms of culinary innovation; I almost feel funny even publishing a recipe for one. You’ve probably made several yourself and have your favorites. I will admit that we’re not exploring unknown culinary territory here. That’s maybe why it’s taken me so long to get these up on the blog… is anyone really interested in something this simple and dare I say it… sort of pedestrian? I’ve had this argument discussion with myself the last few weeks and finally came down on the side of “deliciousness trumps profound”.
I totally agreed with myself and therewith decided you guys might too. So here are two very delicious ice cream pie recipes that just beg to be made while summer’s heat requires desserts that are easy, frozen and do not require your oven. OK, a tiny bit of oven might be required at one point, but it hardly counts.
So here’s the lowdown on these two… one is made with an Oreo cookie crust, filled with cookie dough ice cream and topped with ribbons of chocolate sauce. The other one (my personal favorite) has a crust that I made with waffle cones
and then filled with waffle cone ice cream and topped with drizzles of caramel and chocolate sauce. An ice cream cone in pie form! I know. I sort of felt like a genius when I took my first bite (and no less smart with subsequent bites).
For those of you who’ve made lots of ice cream pies, you know how easy it is to throw one together, stash it in the freezer and forget about it until serving time. If we’re talking about deliciousness to labor ratio, ice cream pies rate super high (very little labor/extreme deliciousness). And they sort of look impressive. Well, yours will look way more impressive than mine… I’m not all that proud of my caramel sauce application on that waffle cone pie; unimpressive actually. You’ll do better.
If you’ve never made an ice cream pie before, then I’m really glad you’re here because honestly you must get to it. So good. So easy. The hardest part is finding room for it in the freezer (don’t even get me started). Here’s the recipe…
Two Very Awesome Ice Cream Pies!
Waffle Cone Ice Cream Pie
10 waffle cones (like Keebler)
¼ cup melted butter
¼ cup sugar
1 container of waffle cone ice cream
Chocolate and caramel sauce for topping
Preheat oven to 375 degrees
Place the waffle cones in the food processor with the sugar and pulverize. Spray a 9" pie pan with nonstick cooking spray. Place crumbs with melted butter into the pie pan and mix well. Press the crumb mixture into the bottom and sides of the pan and bake for 8-10 minutes. Remove from the oven and cool completely.
Spread the cooled crust with softened waffle cone ice cream. Freeze for a couple of hours. You can either drizzle the caramel and chocolate sauce over the top and then return it to the freezer or drizzle each slice when serving.
Cookie Dough Ice Cream Pie
20 Oreo cookies
4 tablespoons butter, melted
1 container of Cookie Dough Ice Cream, slightly softened
Spray a 9” pie pan with nonstick cooking spray.
Place the Oreos in the food processor and pulverize until you have crumbs. Put the crumbs into the pie pan with the melted butter and mix thoroughly. Press into the bottom and sides of your pie pan. Refrigerate for ½ hour or longer.
Soften the ice cream slightly and then spread it over the crumb crust and place into the freezer for at least 12 hours. Take the pie out of the freezer about 15 minutes before serving.
Slice into wedges (you should get about 8 to 10 slices). Can drizzle the chocolate sauce over the top in a lattice pattern or serve with the chocolate sauce on top.