Best Mile High Ice Cream Pie Recipes

MILE-HIGH ICE CREAM PIE

Steps:

• In 3-quart heavy saucepan, cook sugar and water over medium-low heat, stirring often, until sugar is dissolved. Increase heat to medium-high; boil gently, without stirring, about 8 minutes, until syrup turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add whipping cream (sauce will bubble vigorously). Add 1/3 cup butter; stir gently until smooth. Remove from heat; stir in vanilla. Set aside.
• Heat oven to 325°F. In small bowl, mix cookie crumbs and 1/4 cup butter. Press crumbs in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
• Spoon 1 pint dulce de leche ice cream into cooled crust; spread evenly. Drizzle 1/3 cup of the Caramel Sauce over ice cream; sprinkle with 3/4 cup of the pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat layers with chocolate ice cream, another 1/3 cup Caramel Sauce and remaining 3/4 cup pecans. Freeze until almost firm. Top with remaining dulce de leche ice cream and another 1/3 cup Caramel Sauce. Cover; freeze 6 hours or up to 2 weeks. Refrigerate remaining 3/4 cup Caramel Sauce until serving time.
• Before serving, remove side and bottom of pan; place pie on serving plate. Top with whipped cream topping. In small microwavable bowl, microwave remaining Caramel Sauce uncovered on High 1 minute or until warm. Drizzle sauce over each serving.

MILE-HIGH ICE CREAM PIE

Steps:

• To make the crust, sift together the flour and salt.
• Cut the shortening into the flour-salt mixture until the pieces are the size of small peas.
• Sprinkle 1 tablespoon of cold water over the flour mixture, and gently toss with a fork.
• Repeat until the dough is moistened.
• Form the dough into a ball, and roll out on a lightly floured surface to 1/8-inch thickness.
• Fit the crust loosely into a deep 9-inch pie pan, pricking well.
• Bake 10-12 minutes at 450° F.
• Cool.
• Layer the slightly softened ice cream in the pie shell.
• Beat the egg whites with the vanilla and cream of tartar until soft peaks form.
• Gradually add ½ cup of sugar, beating until the egg whites are stiff and glossy and the sugar has dissolved.
• Spread the meringue over the ice cream to the edges of the pastry.
• Broil 30 seconds to 1 minute to brown the meringue.
• Freeze the pie for at least several hours.
• To prepare the hot chocolate sauce, put the chocolates, 1½ cups of sugar, and ¾ cup of heavy cream in the top of a double boiler.
• Cook until the sauce is thick and melted.
• Add the balance of the cream to achieve a pouring consistency.
• Drizzle hot chocolate sauce over each serving.

MILE HIGH MUD PIE (ICE CREAM CAKE)

Steps:

• Place the entire package of cookies in the base of a food processor* (or a handful at a time if you have a smaller food processor) and pulse until the cookies are coarse crumbs. Melt 1/2 of a stick (1/4 cup) of butter; pour into food processor while on low/pulse until butter is incorporated. Remove 1-2 tablespoons and set all aside.
• First, grab a sturdy freezer and heat friendly bowl, like these traditional clear glass Pyrex bowls, so you can see your layering. Size is your preference, use between 1.5 liter - 2.5 liter bowls.
• Making an ice cream cake or mud pie is more art than recipe, it's simply taking your favorite ice creams, toppings, cookies and fillings and making it your own!
• Using an ice cream spade (a spatula will work just fine too) scoop about 1-2 inch layers of ice cream and place in the bottom of the bowl. Press using the back of the spade or a large spoon to smooth out completely, or use some parchment or plastic wrap and press down until even. Spoon on a layer of fudge topping over the ice cream. If you need to warm it to pour easier, warm slightly so you don't completely melt your ice cream. FREEZE for 30-60 minutes!
• Remove from freezer for your next round of ice cream and toppings. If desired, chop some Reese's Peanut Butter Cups, Chocolate Sandwich Cookies or your favorite candy and place on top of first layer, pressing in slightly. If desired, spoon on some of the cookie crumb crust (be sure to leave plenty for the actual crust) and press into the nooks and crannies filling in any holes and cracks.
• NOTE | My son said he liked the "crumbly" cookie parts the best, on one of the cakes I added a second layer of the cookie crumbs to the middle of the cake and omitted the ganache. Scoop and press on your next layer of ice cream and repeat with fudge layer; return to freezer for 1 hour. Or replace a fudge layer with a ganache layer (instructions below). I like to use 2-3 different ice creams in my ice cream cakes, appeals to most. After cookie crust and/or ganache layers are firm to the touch from freezing, add your final layer of ice cream. Smooth and refreeze for 30 minutes.
• Finally, pack on your cookie crumb crust and smooth down firmly using parchment paper or plastic wrap. Keep covered and freeze overnight preferably, or at least 4-6 hours.
• If making the ganache now is a great time to make it and add to your cake. In a microwave proof bowl pour in your chocolate chips and whipping cream and heat in 30-40 second bursts, stirring well in between. It melts faster than you think and will continue to melt. Do not overheat, it will burn and ruin your ganache. It might be overkill to do both a layer of cookie crumbs AND ganache, but who am I to tell you what to do!
• Once smooth, toss in your butter and stir until blended and smooth. Mix in your vanilla and a pinch of salt. Allow to cool for 10-15 minutes then spoon over frozen ice cream layer, smoothing to edges and return to fridge for 30 minutes to 1 hour.
• Grab a plate or platter that will fit your Mud Pie creation! Have ready.
• Using a small knife, slide around the edge of the cookie crust.
• Fill a sink or much larger bowl with hot tap water. Carefully lower the bowl into the water, dip until just before the rim (careful, you don't want to water log your cookie crust). Hold for about a minute.
• TIP | If holding the frozen glass bowl is to chilly or the water is to hot, put on some dishwashing gloves; extra points for cute gloves!
• Place platter upside down on top of bowl; flip holding both the bowl and the plate until bowl is sitting on the plate. You may want to angle the bowl slightly and insert a knife on one edge, gently encouraging the cake to come forth! If it's being stubborn hold in the hot water for another 30 seconds and try again.
• Once plated, return to freezer for 30 minutes or more, then if desired before serving, spoon on more fudge sauce, sprinkle with tablespoon of reserved cookie crumbs and/or drizzle with Magic Shell. Remove ice cream cake from freezer 10 minutes prior to serving. Slice into desired size slices, running a long knife under hot tap water or setting in a glass to heat up helps cut the cake easier and leaves a smoother finish. Serve IMMEDIATELY. Freeze leftovers.
• Drizzle a little more fudge or topping of choice over top, including magic shell.
• Add crushed cookies chunks or chopped Reese's Peanut Butter cups
• A dollop of whipped cream
• PHEW! It sounds so much harder than it is, it's seriously one of the easiest, no fuss desserts I make and I ALWAYS have people request the "recipe" from me! It's so worth the time in between layers for this work of art!
• Mint Chip Ice Cream Cake | Mint Chocolate Chip, Chocolate, Vanilla Ice Creams - Mint Chocolate Sandwich Cookie Crust - Fudge and use extra cookies in middle (whole, uncrushed) layers.
• Thanksgiving Ice Cream Cake | Pumpkin - Vanilla - Pumpkin Ice Creams - Gingersnap or Spice Cookie Crust - Caramel toppings
• Mountain Man Ice Cream Cake | Moose Tracks, Chocolate, Vanilla Ice Creams - Chocolate Cookie Crust, Fudge AND Caramel toppings
• Christmas Ice Cream Cake | Egg Nog & Vanilla Ice Cream - Blonde OR Chocolate Sandwich Cookie Crust - Caramel or Fudge Toppings
• Birthday Cake Ice Cream Cake | Birthday Cake, Vanilla & Chocolate ice creams - Fudge and/or Caramel toppings, rainbow jimmies layer with blonde or chocolate sandwich cookie crust.
• Christmas Peppermint Ice Cream Cake | Peppermint, Vanilla and if desired White Chocolate Ice Creams- Layered with Crushed peppermints (candy canes) and white chocolate chips with chocolate crushed cookies layer and chocolate cookie crust.