The Best Made Ice cream Pie | Ride Your Sweet Senses

Summer is the season of slush and ice creams. Ice cream pies are even more delicious. They are not only liked because of their taste but due to the contrasting texture and temperature they provide. Fresh, hot brownie with cold vanilla ice cream is a classic example. They are perfect summer treats.

This easy pumpkin ice cream pie recipe makes a fabulous fall dessert. It combines pumpkin with ice cream, fall spices, and brown sugar over a crust made of graham cracker. It can also be made earlier for less stress during meal preparations.

• Cuisine: American
• Course: Dessert
• Cooking/baking time: 10 minutes
• Preparation time: 15 minutes
• Complete time: 25 minutes
• Freezing/setting time: 4 hours
• Total calories: 437 kilo calories
• Serving: Serves eight persons

This pumpkin ice cream pie recipe completes in three steps:

1. Preparation of the crust:

• You can either use a traditional mortar or pestle or an electric food processor to pound the crackers coarsely.
• Mix ground crackers with butter and sugar. Make a crust out of this mixture by gently and firmly pressing into a pie plate. Do not leave air bubbles (save some crumb for topping).
• Bake for around ten minutes and then let it cool.

1. The pumpkin frozen yogurt.

• Slightly melt the frozen vanilla ice cream.
• Add brown sugar, the pumpkin, and spices.
• Combine it well and pour the contents over the crust when it is cool.

1. The garnish.

• Add remaining graham wafer crumbles to the top.
• Chop up a couple of walnuts or almonds and include them too.

• One and a half cup of coarsely chopped graham crackers.
• One-third cup of unsalted, melted butter.
• Three tablespoons of white sugar

• One cup real pumpkin puree
• Six cups softened vanilla-flavored ice cream
• Half teaspoon salt      
• Half cup of brown sugar
• One teaspoon of powdered cinnamon
• Two tablespoons chopped walnuts or almonds
• Half teaspoon of pumpkin pie spice

1. Crush graham crackers in a mixer or food processor or ground in a mortar pestle.  Once the chopped, transfer to a medium-sized bowl and add sugar. Add softened butter to it and combine well.
2. Take a 9-inched pie pan and grease it evenly. Put aside one-quarter of chopped cracker crumbs. Take the rest and put it in a pie pan. Press gently and firmly.  
3. Heat the oven and bake the crust for about ten minutes at 350 degrees.
4. Remove from oven and leave to cool.
5. In an electric blender, add ice cream (slightly molten/softened), brown sugar, pumpkin, cinnamon, salt, and pumpkin pie spice. Pour the mixture over the crust. Top the ice cream layer with the rest of the graham crumbs and crushed walnuts.
6. Cover pie properly and freeze four to five hours or until serving.

• Keep in mind to save some graham crumbs for the garnish.
• Generously spray the pie pan before putting the graham cracker crust inside.
• The crust must be allowed to thoroughly cool before layering the ice cream. The hot crust will instantly make ice cream watery, and it will soften the crust ruining its crunchy texture.
• Ice cream, if slightly microwaved before using, will allow smoother and easier spreading.
• The remaining pumpkin (if left) can be put away in an airtight container and refrigerated for as long as seven days.
• Cover properly and firmly. It can be stored by freezing until the next serving. It can also be made in advance for future use.
• Take the dessert out of the freezer as well as let it rest for around 10 to 15 minutes before serving and slicing.

• Total calories: 437-kilo calories
• Protein: 5 grams
• Fat: 22 grams
• Cholesterol: 63 milligrams
• Saturated Fat: 12 grams
• Carbohydrates: 56 grams
• Fiber: 2 grams
• Sugar: 43 grams
• Potassium: 316 milligrams
• Sodium: 401 milligrams
• Calcium: 165 milligrams
• Iron: 1.4 milligrams
• Vitamin C: 1.9 milligrams
• Vitamin A: 5420IU

This fabulous chocolate fudge ice cream pie couldn't be simpler! It takes only six basic ingredients in order to make this classic summer treat. It has got various coatings of frozen vanilla ice cream and homemade hot chocolate fudge. It is an ideal dessert to make for blazing, hot summer days. It is enjoyed throughout the year by ice cream lovers for its refreshing taste.

An easy and quick vanilla wafer crust is shrouded in generous layers of fresh, homemade, hot fudge syrup and refreshing vanilla ice cream. This simple to make dessert takes only six ingredients and create magic that will be equally loved by everyone

• Cook Time: 10 minutes
• Preparation Time: 10 minutes
• Time to Freeze: 2 hours
• Total Time: 20 minutes + freezing time
• Course: Dessert
• Cuisine: American
• Serves: 8 persons
• Total calories: 524 kilocalories

• One cup of chocolate chips
• One cup of good quality evaporated milk
• One-quarter teaspoon of salt
• One cup of small marshmallows
• One quart of frozen vanilla ice cream
• Thirty vanilla wafers
• Chocolate twists if need, for decoration

1. On a medium flame, in a small saucepan, mix together chocolate chips, evaporated milk (not to be mistaken with condensed milk), salt, and marshmallows. Stir until fully dissolved.
2. Take a nine inched pie plate. Line its bottom and sides with vanilla wafers.
3. Spread half of the semi-molten ice cream on wafers. Also, spread half of the hot fudge chocolate mix.
4. Repeat the process make four, five layers.
5. Leave to freeze until firmly set. Roughly takes three to five hours.
6. Top it with chocolate twists. And that's it!

• Total calories: 524 kilocalories
• Protein: 8 grams
• Fat: 24 grams
• Cholesterol: 64 milligrams
• Saturated Fat: 14 grams
• Carbohydrates: 68 grams
• Fiber: 1 gram
• Sugar: 53 grams
• Potassium: 351 milligrams
• Sodium: 311 milligrams
• Calcium: 261 milligrams
• Iron: 0.5 milligram
• Vitamin A: 625IU
• Vitamin C: 1.5 milligram

Ice cream and cookies appear together in this awesome frozen dessert. This fantastic combo consists of mint Oreos crust, whereas the ice cream is mint flavored.

This fast pie is such quick success. It is praised a lot and liked by many.

• Cuisine: American
• Course: Dessert
• Total Time: 1 5 minutes + freezing time
• Preparation time: 15 minutes
• Freezing time: 4 hours
• Yield: Makes eight servings

1. Chocolate chips- mint ice cream, four cups. (slightly softened)
2. Hard-shell chocolate ice cream topping
3. Five chopped Oreo cookies
4. One (eight inched) chocolate crumb crust
5. 1/3 cup peppermint candies coated with chocolate

1. Take the chocolate crumb crust and put it on the work counter.
2. Layer it with ice cream. Spread evenly. The thicknesses of the layer depend on how much ice cream you would like in your pie.
3. Sprinkle it with peppermint candies and Oreo cookie crumbs.
4. Drizzle with some more ice cream.
5. Freeze for around three to four hours until firm.
6. Take out fifteen minutes before serving from the freezer.

Tip: In case that the ice cream is too hard to even to scooping, melt it instantly by warming it in the microwave oven on lesser heat for around 20 seconds.