Ice Cream Pie

Yum, yum, yum!  This is the new favorite dessert in our house.  I’ve made it twice in the last 3 weeks.  I came across the idea for this dessert on the Eat Better America website and thought that it’d be perfect for summer! 

I made it for the first time when my family came up to visit and it was so good, that Jeremy requested it again for when Jayla came over last week.  Speaking of Jeremy, I have a cute story about this recipe.  When I first told him that I was going to make an ice cream pie for dessert, Jeremy gave me a confused look and said, “But won’t the ice cream melt in the oven?”  Ah ha ha, cute, huh?  I explained that I wouldn’t actually be baking it  and he still seemed skeptical, but I think I convinced him that it’s good.

So, my inspiration for this ice cream pie was from this Healthified Turtle Ice Cream Cake.  I actually had all the intentions of following that recipe, but then I thought, “Well, there is premade Oreo crust at the store, so why should I make my own?”  Then, I asked Jeremy if he wanted a different kind of ice cream than vanilla and he wanted strawberry.  Personally, I was thinking Cookies ‘n Cream or Coffee would be excellent, but he’s not a fan of those.  Really, this recipe is more of a method.  Use whatever kind of ice cream you like.  Use a graham cracker crust instead of Oreo.  Add as much hot fudge as you want.  Or substitute butterscotch topping.  Use peanuts instead of pecans.  Or whatever.  You get the idea.

Enjoy!

 

Ingredients.

Eat me!

Sara’s Ice Cream Pie

• 1 store bought Oreo cookie pie crust
• 2 - 3 cups reduced fat chocolate ice cream, slightly softened
• 2- 3 cups reduced fat strawberry ice cream, slightly softened
• 1/2 cup Sugar free hot fudge topping
• 1/2 cup chopped pecans
• Sugar-free caramel topping

1. Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
2. Spoon and carefully spread fudge topping over ice cream. Sprinkle with pecans; press lightly. Freeze 1 hour or until firm.
3. Drop strawberry ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Cover; freeze at least 8 hours or overnight.
4. To serve, let stand at room temperature 5 to 10 minutes to soften. Cut into 8- 12 wedges. Place each wedge on individual dessert plate; drizzle each with caramel topping and additional nuts, if desired.