Ice Cream Pies

Last year I was in charge of bring pies to Thanksgiving Dinner.
I spent a few weeks trying many different pies, and I think my favorite that I found was this:
Mint Ice Cream Pie
In a large chilled bowl stir 2 pints (4 cups) mint chocolate chip or peppermint ice cream until softened but not melted.  Spoon ice cream into a purchased chocolate-flavored crumb pie shell, spread evenly.  Cover; freeze for 4 hours or until firm.  To serve, let pie stand at room temperature for 10 to 15 minutes before slicing.  Top slices with warmed hot fudge ice cream topping and, if desired, coarsely chopped chocolate-mint layered candies or crushed peppermint candies.
I found this recipe in my Better Homes and Gardens Cookbook.
It really was that simple!
I just went and bought a half gallon of mint ice cream, an Oreo crust, and some Andes mint chips.
I used about 3/4 of the half gallon of ice cream and stirred it until it was smooth.
Then put that in the Oreo pie crust and put it in the freezer.
Then when ready to serve, drizzle chocolate syrup and mint pieces on top of each slice.
By the way, I like to make cookies with the left over mint chips.
See the recipe here:  Andes Creme de Menthe Cookies
What a wonderful dessert this Mint Ice Cream Pie turned out to be!
I love ice cream way more then I love pie anyway!
Well this recipe got my creative juices flowing….
and my husband and I came up with our own 4th of July ice cream pie.
We used Vanilla ice cream and a Nilla Wafer Crust for this one.
We measured just over a cup of softened ice cream and put blue food coloring in it.
We let that freeze for an hour and a half or so, (till it was firm)
then we did the next layer adding red food coloring, and let it freeze,
then the next layer without any food coloring.
We added blue and red sprinkles on top, just for fun.
The outcome:
It didn’t taste quite as amazing as the mint pie, but it sure is more festive for this weekend!
Happy 4th of July, everyone!
Don’t forget to enter the GIVEAWAY from Girly Accents!

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