Wednesday, February 23

Ice Cream Pie Recipe

Tim special requests ice cream cake or pie every year for his birthday. This year I ran out of time to use my mom's recipe, so I whipped together a bunch of ingredients and it actually turned out delicious.


Graham Cracker Crust:
  • 1 1/2 Cups Crushed Graham Crackers
  • 1/4 cup sugar
  • 1/3 cup butter, melted
I purchased a pre-made graham cracker crust because I was in a time crunch, however it's really easy to make yourself and makes all the difference. Filling:
  • 1/2 quart of chocolate ice cream with fudge swirls
  • 1/2 quart of vanilla ice cream with carmel
  • Hot fudge
  • Magic Shell
  • Butterfingers candy bar
  • 1 Banana


For the crust:
  1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
  2. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling
For the filling:
  1. Warm up the fudge, and create a thin layer at the bottom of the pie.
  2. Scoop about 4 heaping spoonful of the chocolate ice cream into a Tupperware and microwave for about 10 seconds until slightly melted. Spread flat across the pie crust.
  3. Nuke the fudge again and pour it over the ice cream.
  4. Place the slices of banana on top of this layer.
  5. Scoop 4 heaping spoonfuls of the vanilla ice cream and spread across the top layer.
  6. Crumble the Butterfinger into small pieces over the top of the pie.
  7. Drizzle with magic shell.
  8. Place in the freezer for 4+ hours to harden.

No comments:

Post a Comment