Tag Archives: mint
21 Jul

 

Did you know that just about every day is a food holiday?

I can’t make these things up. This is real stuff.

Seriously, if you have a favorite food it probably has it’s very own day set aside every year to be celebrated.

Love Cheese Doodles? March 5th is your day!

Do you get excited over egg salad? You get a whole week! April 12-18.

And for those of you who still secretly munch away on Play-Doh, September 18th is your day. So go nuts!

Yesterday was National Ice Cream Day and today is National Junk Food Day, so I really feel like we’re covering all of our bases with this dessert.

It’s really easy to make. The hardest part is waiting for everything to set so that you can eat it! You can’t really rush this pie since each layer will need to firm up before you add the next or you’ll end up smearing everything together. So plan on at least 6 hours before you will be able to actually eat it.

Do you have to make homemade ice cream? Nope, you can buy the store-bought stuff and save yourself a step.

I’m a big fan of homemade ice cream because it’s super easy to make and I know exactly what’s in it (less than 5 ingredients in most cases, all of which I can pronounce).

If ice cream pie isn’t your thing, that’s cool. You can always get your penuche on tomorrow.

Pie Crust:

22-24 Oreos

4 tbsp melted butter

Directions:

Put the cookies into a large resealable plastic bag, seal it, and beat the heck out of them until they’re all crushed up. You can also put your cookies into a food processor (if you have one) and give them a spin until you get cookie crumbs.

Dump your cookie crumbs into a large bowl, add the butter, mix to combine.

Press the cookie/butter mixture into your pie plate making sure to get that mixture up the sides a bit.

Then put it in the freezer to chill for at least half an hour and get started on your ice cream.

Super Simple Minty Oreo Ice Cream:

2 cups heavy cream

1 can sweetened condensed milk – The only ingredients in that can should be milk and sugar.

Crushed Oreos or store brand cookie similar to Oreos

1 tsp peppermint extract

Directions:

In the bowl of your stand mixer, with a hand mixer, or a whisk, whip the cream to stiff peaks. Scoop a bit of cream with your mixer or whisk (even your finger will work) and have a look. If the cream holds it’s shape, you’re good. If it runs off the whisk back into the bowl, you have more mixing to do.

If you’ll be whipping with a mixer or by hand with a whisk, a metal or glass bowl will work better than a plastic bowl.

Add the peppermint extract and slowly drizzle in the sweetened condensed milk while mixing just until everything is incorporated.

Fold in your crushed cookies. How many? As many as your heart desires. This isn’t baking, we don’t need to be super exact. Just add cookies until it looks right to you.

When your ice cream is ready to go, spread a layer over the crust and put back into the freezer to set for about an hour. If you’re not going to be adding a tasty surprise middle layer, you can just fill the crust with the ice cream, freeze for 4-6 hours, and then top with whipped cream.

However, if you’re like me and need to have a layer of fudge, cookies, and/or candy in the middle of your pie to make life complete, you’ll want to keep this first layer of ice cream fairly thin to accommodate the next two layers.

Once the first layer of ice cream is set, add a layer of cookies, fudge, brownie pieces, Andes mints, York peppermint patties, whatever! And then – you guessed it, back into the freezer to set. This layer only needs about 30 minutes. And don’t use hot fudge that is literally hot for obvious reasons. Warm it if you need to but just enough to make it spreadable.

Add your last layer of ice cream and put the pie back into the freezer for another couple of hours (at least) to firm up.

Whipped Cream:

1 cup heavy whipping cream

2 tbsp granulated sugar

1/2 tsp vanilla extract

Directions:

In a large bowl (preferably metal or glass), whisk the cream until it starts to firm up a bit, then add the sugar. Continue whisking until the cream reaches stiff peaks.

You can pipe your whipped cream onto your pie or just spread it on. Either method will yield equally delicious results!

Serve right away or put the whole thing back into the freezer so that the whipped cream can firm up a bit. Totally your choice.

You should end up with quite a bit of extra ice cream. Put that in an airtight container and pop it in the freezer to enjoy another time.

 

Now, if you’re not crazy about the whole two layers of ice cream with a surprise in the middle situation, but still want a tasty surprise somewhere in that pie, just add your candies or fudge or whatever right on top of the crust, fill with ice cream, freeze for 6 hours, top with whipped cream, and then eat it!

 

* To make slicing easier, keep a glass of hot water close by to dip your knife into in between slicing. Just dip, swirl, wipe with a paper towel, and slice. Letting your pie sit out for a few minutes will make slicing easier too.

 

 

Advertisements