Making Ice Cream Pie
Yo. Somebody better tell me real quick that you can clearly see the Pi symbol here or else I’m gonna walk and make no mistake, I’m taking my pie with me. My sister kept saying that you can’t see it so somebody better verify my craftsmanship with broken shards of caramel.
In any case, there is half a carrot cake with feta frosting, a quarter of a sister’s birthday chocolate mousse cake, a few boxes of Choco Pie, a tray of 36 Ferrero Rocher chocolate balls, and a few tins of Quality Street chocolates from birthday gifts so we clearly don’t need any more sweets or desserts in this house. And that’s just swell, except for the fact that today is Pi day! And if the calendar says you have to make and/or eat pie, you shall make and/or eat pie. It’s all for the commemoration of Mathematics, guises. Long live pi
ICE CREAM PIE (serves 10-12, downsize accordingly):
[ 1 18oz package of oreos + 1/2 cup or 1 stick of butter, melted + 1 cup sugar + 2 tablespoons flour + 1/2 cup cocoa powder + 1 cup milk + 1 tablespoon butter + 1 1/2 teaspoon vanilla extract + your favorite ice cream ] OPTIONAL: 1/4 teaspoon instant coffee granules.
Using a food processor, crush the cookies until it becomes crumbs. Add the melted butter and press into the bottom of a round pie pan (I lined mine with some cling film because I wanted to serve it outside the pan. Totally optional). Freeze for about 1 hour. Alternatively, you can put the cookies in a ziploc bag and crush it to smithereens with a rolling pin, whichever works for you.
While the crust is chilling, make the chocolate fudge. In a medium bowl, whisk together the sugar, flour, cocoa powder and instant coffee granules, if using. Heat the milk, butter and vanilla over medium heat until the butter has melted. Add dry ingredients to the milk mixture while constantly whisking. Bring to a boil, constantly stirring until thick and smooth, about 5 minutes. Set aside to cool.
Take out the ice cream 10 minutes before the crust is ready to soften and be easier to spread. Take out the crust, add scoops of your favorite flavor ice and smooth over the crust. You can literally put any flavor you like; strawberry cheesecake, mint & chocolate chip,
feta ice cream, coffee ice cream (yum!), mango ice cream (double yum with chocolate, I swear!). We only had a tub of boring old vanilla, buried under a bag of frozen strawberries and the grapes I stashed in the freezer for smoothies, so I dug that out and mixed it with some peanut butter and leftover oreo crumbs from the crust.
You can pour the fudge on top of the ice cream layer now or chill the ice cream pie until it sets and then pour the fudge on top, whichever floats your boat.
Leave it to set for at least 4 hours. You can serve it as it is, or decorate it any way you like. I made some almond pralines and scattered it on top for some extra pizzazz. Cut into slices and serve immediately.