I am not a sugar person but there are times when I crave sweet dishes and pies and oh my my! Everything sweet. And a crazy fact about me making/baking something sweet is I mostly do it when I am feeling down. That’s the time when I am in love with the kitchen the most. So this time when my heart sank down, it screamed for Ice cream pie.
The recipe is very simple. However, there are different versions and methods for making the ice cream pie out there. The basic and most important thing is the crust. Pay attention to that, and the rest is easy peasy.
The crust you need to make for Ice cream is a frozen one. So no baking involved in this means, less work and zero chances of failing but still, be alert! Adding the right amount of butter is the trick here. You can either use Oreo cookies to make the crust with, or any other good cookies or biscuits would also be fine. Just make sure cookies are crisp. As for me, I used candy biscuits and chocolate sandwiches without any cream.
Take the cookies out, grind them well to have a fine mixture. And move on to the next step of adding butter in it , the right way.
The cookies that you just brutally processed in the food processor, have to be finely murdered. I mean, fine in texture. Not like powder though. Just avoid chunks in it.
Now melt the butter in a pot with patience, and get ready to use your instincts. I say instincts because I didn’t follow any measurements here while mixing the butter in the cookies mixture. The word is, if you add too much butter in the cookies that already contain butter, the mixture would be wrecked. And if you add too less of butter, the mixture won’t set perfectly to make a great crust. So do what I did. Add a small amount, mix it well, and then take a handful of the mixture and try to make a ball of it. If you see that it sticks together and makes a crumbling ball, you have succeeded. But if it doesn’t stick at all and is still dry, add a bit of more melted butter. For 3 packs of cookies, which are roughly 24-30 pieces in quantity, use 1 stick of butter. Now don’t ask me how much is 1 stick. Use google.
I had 200g of blue band butter.But I only used 100 grams of it. And it worked.
For this pie you have to have the right utensil. I had the small Springform Pan which I seriously thank God for. Its the right pan you need for baking.
Use your hands to press the mixture into the pan and make the layer. The layer doesn’t have to be thick. Once done, put the pan the freezer and chill it for 10 minutes. Done that? Now fill in your favorite ice cream and put it back in the freezer for as long as you want. Minimum freezing time is 1 hour,and if you’re not in a hurry, it would be great if you leave it to be set for 3 hours.
Decorate it the way you want!
And oh! The incomplete cupcakes that you’re seeing in one of the pictures above are for kids. Set the crust in the cupcakes paper, chill it and when the kids come to annoy you, take the cups out, fill them in with a big scoop of ice cream and voila! Serve it with colorful candies on top. The kids won’t eye your Ice cream anymore, cause now they have their own delights.
This was my first time making the Ice cream pie. Next time I intend to make Chicken pot pie. I hope you liked this one so far. Good? Now Say you LOVE it!
- Sugar (If you want the crust extra sweet)
- Your favorite Ice cream
- Use the food processor to finely grind the cookies.
- Melt the butter and add in the cookies mixture.
- Once the mixture is ready, make its base in the springform pan and press it down using hands.
- Make sure the base is even.
- Keep it in the freezer to chill it for 10 minutes.
- When the base is set, take it out and fill in the ice cream.
- Put it back in the freezer and let it set for at least an hour. Best thing would be to let it set for 3 hours before slicing into it.
- Decorate it the way you wish and serve.