Cookies-And-Cream Ice Cream Pie
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
52
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Finely grind cookies with melted butter in processor until moist clumps form
2
Press crumb mixture into 9-inch metal pie pan
3
Freeze 15 minutes
4
Spoon ice cream into crust, mounding in center
5
Freeze until ice cream is firm, about 30 minutes
6
Combine cream and corn syrup in heavy small saucepan
7
Bring to simmer over medium heat, whisking constantly
8
Remove from heat
9
Add chocolate and peppermint and whisk until melted and smooth
10
Cool to barely lukewarm, whisking occasionally, about 20 minutes
11
Spoon over ice cream, covering completely
12
Freeze until firm, about 30 minutes
13
(Can be made 2 days ahead
14
Cover; keep frozen
15
) Finely grind cookies with melted butter in processor until moist clumps form
16
Press crumb mixture into 9-inch metal pie pan
17
Freeze 15 minutes
18
Spoon ice cream into crust, mounding in center
19
Freeze until ice cream is firm, about 30 minutes
20
Combine cream and corn syrup in heavy small saucepan
21
Bring to simmer over medium heat, whisking constantly
22
Remove from heat
23
Add chocolate and peppermint and whisk until melted and smooth
24
Cool to barely lukewarm, whisking occasionally, about 20 minutes
25
Spoon over ice cream, covering completely
26
Freeze until firm, about 30 minutes
27
(Can be made 2 days ahead
28
Cover; keep frozen)