Ice Cream Pie
Ingredients:
1 ½ cups Graham
Cracker Crumbs
5 Tbsp. SMC unsalted
butter, melted; more for greasing the pan
2 pints SMC chocolate
ice cream, slightly softened
¾ cup Hot Fudge Sauce
1 pint SMC coffee ice
cream, slightly softened
1 pint SMC vanilla ice
cream, slightly softened
For the crust:
Preheat oven to 350°F.
Grease a 9-inch pie plate.
Measure 1-1/2 cups of
crumbs and put them in a bowl. Add the melted butter and stir until crumbs are
evenly moistened. Transfer to the pie plate and press the mixture evenly into
the bottom and sides.
Bake for 10 minutes. Let cool completely on a wire rack.
For the pie:
Scoop 1 pint of the
chocolate ice cream into the cooled crust and spread it evenly with a spatula.
Place in the freezer for 30 min.
Remove the pie from
the freezer and drizzle 1/2 cup of the room-temperature fudge sauce over the
ice cream.
Using a small ice
cream scoop, scoop round balls of the chocolate, coffee, and vanilla ice creams
and arrange them over the fudge sauce layer. Drizzle with 1/4 cup of fudge
sauce. Freeze until the ice cream is firm, about 2 hours.
Loosely cover the pie
with waxed paper and then wrap with aluminum foil. Ice cream pie will freeze
for up to two weeks.
To serve, let the pie
soften for 15 to 30 min. Cut into wedges, serve, and enjoy!
Substitutions:
Substitute chocolate, coffee, and vanilla ice cream for your favorite SMC ice cream flavors!
Use wafer cookies or chocolate graham crackers to make a pie crust.
Monday, August 18, 2014