Last month I was back in Georgia visiting family and ventured out to Metter to visit my Aunt Helen for lunch. She is a vivacious Southern lady, always good for a story and a tasty bite or three. For lunch she served a Greek-inspired salad to keep things light so that we could indulge in dessert: ice cream pie.
One bite and I was sold. Some may say this is like a mudslide, I won’t argue. But since my introduction to it was “ice cream pie”, that’s what I’m calling it. It’s really easy to make with store-bought ingredients (I like to find natural ice cream, like Breyer’s, that has a really short and non-chemically-sounding ingredients list).
I’m now contemplating how this could be adapted… maybe a strawberry and lemon in a graham crust?
Ice cream pie
(inspired by the pie I tasted while visiting my Aunt Helen)
- Buy (or make) a chocolate cookie crust.
- Set chocolate ice cream out to soften (depending on how warm your house is, I would check it after 10-15 minutes. I forgot about mine for over 30 minutes and returned to partial soup). When soft, spread a layer in the crust. Freeze until firm.
- Spread a layer of chocolate ganache over the chocolate ice cream. (note: you can skip all or part of the butter in the ganache recipe if you want). Optional: sprinkle a handful of chopped pecans over the ganache. Freeze until firm.
- Set coffee ice cream out to soften. Spread a layer over the firm ganache. Sprinkle generously with English toffee bits (or alternatively top with whipped cream). Freeze until ready to serve (at least 30 minutes for the coffee ice cream to firm up).