Wednesday, April 23, 2014

Spring Ice Cream Pie!

The Headlines:

I love ice cream cakes!!!

But they have to be cool looking & time-of-the-year appropriate.

This is a quick, easy one to produce.



This ice cream cake is yummy, simple to make and delicately beautiful.  Wouldn't you agree?  Great cause you're going to make it before Spring is over!


Ice cream cakes and I go way back.  I started eating them at a young age but really kicked my love up into high gear when I got married.  That's when I went to Carvel to ask them to make me an ice cream cake for all of my wedding guests!  It was different, unexpected and everyone loved it!  Of course, my "show" cake was more traditional, seen below, and boy was it pretty.  You can't tell but the frosting had delicate little dots in clusters of 3… very classic and wedding appropriate.  But no one got to taste it.


Because they ate the ice cream cake instead!

Have you ever noticed, when you're at a party and say - cake time - lots of people decline the treat.  Mention it's an ICE CREAM cake and those no's turn to yes'!  Everyone dives in!  Ironically, the beauty of an ice cream cake is that they really are so easy to make!  There are so many easy ways to do one.  When I was in college, I used to buy store made crusts in that pie tin, loaded up some ice cream into it, whipping cream on top, froze and serve.  People thought I was Sara Lee!  There's another way, the 31 Flavor way, where you actually make a cake, then pile ice cream of choice on top, frost and freeze.  And then there's this…

Spring Grasshopper Pie.


Sorry,  it's not on a fancy platter.  I just didn't have time.  I made it on Easter and I was glad to get it frozen and ready for the fam to eat!  But here's how I did it.

You need:
chocolate graham type cookies (depending on type, I used 50)
2 tablspns butter
vanilla ice cream
1 container 8 oz frozen light whipped cream
green food coloring
Peppermint extract
1 7 oz jar marshamallow creme
2 tblspns low fat milk
mint
chocolate syrup

First, crush the cookies into tiny little crumbs, melt butter and mix in a bowl.  Then press the mixture to bottom of a 9 inch Springform Pan. Put inside fridge.


Take your melted ice cream - about 6 cups worth - and drop one (or more depending upon how deep of green you want) drop of green food coloring plus 1 teaspoon of Peppermint extract and mix.  Spread on top of crust you just made.


It's at this point (which I didn't do)… that you could sprinkle more cookie crumbs to separate the layers.  I will definitely do this next time.  Easy additional step that makes a huge impact on looks and taste.   Whether you do that or not, the next step is to take entire marshmallow creme out of jar and add milk to a microwavable bowl, then stick it in for about 45 seconds.  Once done, mix with whipped creme and add another drop of food coloring (or don't if you want the contrast between the green layer and white layer)… plus 1 teaspoon of Peppermint extract.  Spread on top of ice cream layer.



**Note I actually forgot to add the whipped creme to that last mixture!  SO I came back later and put it separately on top, oops…. which is why the marshmallow creme layer seeped out of the pan when it was freezing.  It was too runny. But it was all good in the end.  Goes to show, you really can't screw up an ice cream cake!



Anyways, once you've spread that on… put in freezer for 6-8 hours.  The longer it can freeze up, the better.  When ready to eat, take chocolate syrup, decorate - cut and serve!


I can not explain how much your guests will love this treat!  It works perfectly for baby showers,  birthday, Spring holiday dinners (Mother's Day) or just a fun, early May BBQ!  Suits all occasions!  Enjoy!