Best Mas Premium Ice Cream Pie Recipes

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ICE CREAM PIE WITH EASY CARAMEL SAUCE



Ice Cream Pie with Easy Caramel Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 11

18 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
2 pints vanilla ice cream
1/4 cup finely chopped pecans, plus extra for serving
4 peanut butter cups, roughly chopped
2 large chocolate-covered peanut butter crunch candy bars, such as Butterfinger, roughly chopped
1 cup packed brown sugar
1/2 cup half-and-half
4 tablespoons (1/2 stick) butter
Pinch of salt
1 tablespoon vanilla

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.

SECRET INGREDIENT ICE CREAM PIES



Secret Ingredient Ice Cream Pies image

Every time I buy ice cream cones, I open the box and am met with a handful of intact cones and a whole lot more broken pieces. When life gives you shattered cones, make ice cream pie! Both waffle and sugar cones are easily transformed into pie crust, but I prefer the buttery flavor of the waffle variety. It's only the first of several decisions you'll be making when using this ultimate ice cream pie template. Get creative with your ice cream flavors and toppings, because the combinations are truly endless.

Provided by Kelly Senyei

Categories     dessert

Time 6h45m

Yield 8 servings

Number Of Ingredients 7

1 1/4 cups finely crushed waffle or sugar cones (see Cook's Note)
4 tablespoons unsalted butter, melted
3 tablespoons sugar
6 cups ice cream(s) of your choice
1/2 cup chopped toppings of your choice, such as candy, sprinkles, cookies, or nuts
1 1/2 cups whipped cream, for serving
Chocolate sauce or caramel sauce, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, stir together the crushed waffle cones, butter, and sugar until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch metal pie plate.
  • Bake the crust for 10 minutes, then set it aside to cool completely. Remove the ice cream from the freezer to soften slightly while the crust cools.
  • Once the crust has cooled, add alternating layers of the ice cream and your choice of toppings into the crust. Wrap the pie securely with several layers of plastic wrap, then freeze it until frozen solid, a minimum of 6 hours.
  • When ready to serve, remove the plastic wrap and top the pie with the whipped cream. Slice and serve with your choice of sauce.

ICE CREAM PIE



Ice Cream Pie image

This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy...will the need ever arise. Trust me.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h25m

Yield 8 to 12 servings

Number Of Ingredients 7

16 graham crackers (the full sheets, with 4 sections)
1/3 cup (2/3 stick) butter, melted
2 pints vanilla ice cream
1/4 cup finely chopped pecans, plus more for serving
4 peanut butter cups, such as Reese's, roughly chopped
2 large Butterfinger bars, roughly chopped
Jarred caramel or hot fudge sauce, for serving

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!

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