Best King Of The Ranch Ice Cream Pie Recipes

PEANUT BUTTER S'MORES ICE CREAM PIE

Steps:

• Combine the 1/3 cup peanut butter, confectioners' sugar and heavy cream in a medium bowl and beat with an electric mixer until light and creamy, about 2 minutes. Spoon the mixture into the bottom of the pie crust and smooth evenly. Freeze until slightly firm, about 20 minutes.
• Spoon the softened ice cream on top of the peanut butter cream and spread to fill the pie crust. Freeze until very firm, at least 2 hours.
• Mound the marshmallows in the center of the pie and torch them with a kitchen torch; you can also broil them in the oven, but watch them carefully if you do. Warm the remaining 2 tablespoons peanut butter in the microwave until pourable, about 30 seconds. Drizzle the chocolate syrup and peanut butter over the pie. Freeze until ready to serve.

ICE CREAM PIE WITH EASY CARAMEL SAUCE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
• For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
• For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
• To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

ICE CREAM PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
• Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
• Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
• Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
• Change Things Up!
• Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
• Use any combination of ice cream flavor and candy/nut you'd like!