PEACH ICE CREAM PIE WITH AMARETTI COOKIE CRUST

Peach Ice Cream Pie with Amaretti Cookie Crust image

Almond-flavored cookies make up the crust; broiled peaches are mixed with ice cream to create the delicious filling.

Provided by @MakeItYours

Number Of Ingredients 10

Previous Next

Ingredients

Nonstick vegetable oil spray
1 1/3 cups finely ground amaretti cookies (Italian macaroons) plus 1/2 cup coarsely crushed cookies
1 tablespoon sugar
2 pinches of salt
1/4 cup (1/2 stick) unsalted butter, melted
3 pounds firm but ripe peaches, halved, pitted, cut into 3/4-inch-wide wedges
1 cup (packed) plus 1 tablespoon golden brown sugar, divided
1 1/2 tablespoons fresh lemon juice
2 1/4 quarts vanilla ice cream (9 cups)
2/3 cup chilled heavy whipping cream

Steps:

Preheat oven to 350°F. Coat 9-inch glass pie dish with nonstick spray. Mix finely ground cookie crumbs, 1 tablespoon sugar, and pinch of salt in medium bowl. Add lukewarm melted butter; mix to blend. Press crumbs onto bottom and up sides of dish. Bake until golden around edges, about 10 minutes. Cool completely in dish on rack.
Preheat broiler. Line rimmed baking sheet with foil. Coat with nonstick spray. Arrange peaches in even layer on sheet. Broil until beginning to brown, watching closely to avoid burning, 3 to 5 minutes. Sprinkle 1/4 cup brown sugar over peaches. Broil until sugar melts and caramelizes, rotating sheet for even cooking, 2 to 3 minutes longer. Transfer peaches and juices to bowl (leave any burned parts behind). Add 3/4 cup brown sugar, lemon juice, and pinch of salt to peaches; stir until sugar dissolves. Cover; chill until cold, about 2 hours.
Slightly soften ice cream in microwave on low power in 20-second intervals. Transfer to large bowl. Add broiled-peach mixture. Fold to incorporate peaches (peaches will break apart). Spoon about 2/3 of ice cream into cooled crust; smooth top. Cover and freeze pie and remaining peach ice cream separately until firm, about 4 hours. Using medium-size ice cream scoop, scoop remaining ice cream in bowl in level scoops and arrange in concentric circles atop pie. Freeze pie. DO AHEAD Can be made 2 days ahead. Cover and keep frozen.
Using electric mixer, beat cream and remaining 1 tablespoon brown sugar in medium bowl until peaks form. Sprinkle coarsely crushed amaretti cookies over pie. Cut into wedges and serve with dollop of brown sugar whipped cream. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Ice Cream Pies and Cakes Slideshow.