I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, March 5, 2012

Ice Cream Pie

Wow!   That's what I have to say about this recipe.   It is rich, creamy and oh so good.   I don't want even want to know the calorie count on this.  Best thing is, it's so versatile.  Put whatever you favorite ice cream flavors are.  If you don't like the oreo crust, go with graham cracker or a vanilla sandwich cookie crust.  You can also replace the pecans with peanuts and the ganache with caramel sauce.   So many ways to change this up.
I also like it with chocolate ice cream/oreo cookie ice cream with peanuts & butterfingers bars.

(serves 8)

*24 oreo cookies
*1/4 cup butter, melted
*1 quart chocolate Ice Cream (I make my own)
*1 quart coffee Ice cream (I make my own)
*1/4 pound bittersweet chocolate, chopped
*1/2 cup heavy cream
*1 teaspoon pure vanilla extract
*1 cup pecans, chopped
*1 heath bar (toffee bar), broke into tiny pieces

~In a food processor, add the Oreo cookies and blend until the texture is that of course meal.
~Add melted butter and process until mixed well.
~Place to ground crumb mixture into a 9 inch pie pan & press into the bottom and up the sides evenly all around.
~Place chocolate into a medium bowl.
~Heat the heavy cream in small saucepan over medium heat, to a light boil.
~Pour hot cream over chopped chocolate.
~Whisk until smooth.
~Stir in vanilla extract
~Set chocolate ganache aside to cool.
~Set chocolate ice cream out for about 10-15 minutes to soften.
~When ice cream is soft enough spread it in the oreo pie crust (if you are making your ice cream, I do this step as soon as it comes out of the ice cream maker).
~Freeze for a couple hours or until ice cream is firm.
~Spread a layer of the chocolate ganache over frozen chocolate ice cream.
~Sprinkle pecans over ganache.
~Return to freezer and freeze until firm.
~Set coffee ice cream out for about 10-15 minutes to soften.
~When ice cream is soft enough spread it over the chocolate ganache/heath bar layer.
~Sprinkle heath bar crumbles over the coffee ice cream
~Freeze until firm 30-60 minutes.

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