Ice Cream Pie [ Take 2 ]
So how did you like yesterday’s Mixed Berry Ice Cream Pie recipe? As promised, I thought I’d share another spin on this delicious dessert for those of you looking for a more ‘low-key’ version.
This time we’re using wafer biscuits (for that more ice cream cone style crunch) in the crust, fill it with vanilla ice cream (or you favourite flavour) and load up with your favourite toppings. These guys are great to have pre-prepared in your freezer for a last minute dessert you can tailor from person to person. Also great for letting the little ones get involved, as they can go crazy with sprinkles and toppings! Some of our favourite vanilla combinations include; Pistachio and dark chocolate chips, chocolate sauce, crushed honeycomb Crunchie bar and sliced banana with honey. Yuuuuuuum!
What ice cream / topping combo’s would you try? Chocolate with Peanut butter? Salted Caramel? Oreo? The choices are endless!
1 packet of Vanilla Wafers
1 cup of butter
1/3 cup of sugar
1 pint of vanilla ice cream
Toppings of your choice
| 1. Place the wafers in a food processor and blitz until reduced to crumbs. Transfer to a bowl to a large mixing bowl. Along with the sugar (you can omit the sugar if you prefer).2. Melt the butter and allow to cool slightly before using. Add gradually to the crumb mixture, mixing as you go until the mixture starts to clump together. (you may not need all the butter)3. Divide the mixture into 4 - 5 mini pie or tart tins, pressing down to form a thick crust. The mixture should come together as you press down. Place in the freezer to set for 30 minutes.
4. Remove the crust from the freezer and fill with the ice cream. Ensure that the crust is completely filled and smooth down the top. Wrap in plastic wrap and return to the freezer for 30 minutes to an hour.
5. To serve, remove the pie from the freezer and finish with your favourite toppings. Return to the freezer or serve immediately.