Scoops of Ice Cream Pie Recipe
Scoops of Ice Cream Pie Recipe photo by Taste of Home

Scoops of Ice Cream Pie Recipe

Publisher Photo
Beverly Gottfried's kitchen in Candler, North Carolina is a popular spot when she serves up this deluxe dessert on hot summer days. Garnished with raspberries, each slice features smooth vanilla ice cream piled on a nutty chocolate crust. Eliminate last-minute fuss by preparing and freezing this pretty pie ahead of time.
TOTAL TIME: Prep: 20 min. + freezing
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 6-8 servings

Ingredients

  • 2 pints vanilla ice cream, divided
  • 1 cup chocolate wafer crumbs (about 16 wafers)
  • 1/2 cup chopped almonds
  • 1/4 cup butter, melted
  • Fresh raspberries
  • Fresh mint, optional

Directions

  1. Soften 1 pint of ice cream. Combine the cookie crumbs, nuts and butter. Press onto the bottom and up the sides of a 9-in. pie plate. Spread with the softened ice cream. Cover and freeze until firm. Scoop remaining ice cream into small balls; pile into crust. Cover and freeze for up to 2 months.
  2. Remove from the freezer 10 minutes before serving. Arrange raspberries between scoops. Garnish with mint if desired. Yield: 6-8 servings.
Originally published as Scoops of Ice Cream Pie in Quick Cooking July/August 2001, p22

This recipe pairs well with a sweet white wine.

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