Happy National Ice Cream Day! Not that we need an excuse, right? Now of course you could just go for a boring old scoop of something… or you can make this super easy Ice Cream Pie. Perfect for a summer get together/BBQ.
LaLoos Deep Chocolate Goat’s Milk Ice Cream for this recipe but of course you could use whichever flavor/brand you like. A coffee flavor would be great, as well.
First things first… make your crust. This was done in my food processor with vanilla wafer cookies, cashews and butter and then patted into my dish for a crust.
After I baked and cooled the crust, I added a layer of ice-cream, a layer of fudge then the top layer of ice cream.
I opted for a chocolate carmel fudge for the middle and a carmel sauce for the top. It’s what I had in my cupboard so customize it to work for you.
recipe adapted from Pilsbury
Use organic products whenever possible.
30 vanilla wafers
3/4 cup cashew halves
1/4 cup butter, melted
2 pints (4 cups) chocolate ice cream softened (I used LaLoos)
1 cup fudge (I used chocolate carmel and also carmel)
Heat oven to 350°
In food processor, process vanilla wafers and 1/2 cup cashews until finely ground.
Add butter and process until crumbly.
Press mix into bottom and up the sides of a 9" glass pie dish.
Bake 10-12 minutes or until edges are light golden brown.
Refrigerate crust until completely cool, about 20 minutes.
Spread 1 pint of ice cream in crust.
Spoon 3/4 cup of the fudge over ice cream.
Freeze until partially frozen, about 30 minutes.
Add remaining pint of ice cream, smoothing it out.
Freeze at least 4 hours or until firm.
When you are ready to serve, let the pie stand at room temperature for 10-15 minutes, cut into wedges, drizzle remaining fudge over top and sprinkle with a few cashews.
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