August 18th: Ice Cream Pie Day!
Okay, it's another of my promised days. This one was really simple, though it's kind of a long process. I don't have any great story to go with this, other than I made it once before using Butterfinger flavored ice cream. This time I followed the recipe.
INGREDIENTS:
1 (18oz) package of Peanut Butter Chocolate Chip Cookie Dough, softened and divided. - the recipe has a particular brand, but since several of you are in other countries, I'll leave that to your discretion. You can also make your cookie dough if you want.
1/2 cup peanut butter, divided (smooth or chunky, up to you!)
1 pint vanilla ice cream, softened
1/4 cup chopped peanuts, plus extra for sprinkling if desired (I left those out this time. I don't really like frozen peanuts...makes them chewy).
3 tablespoons chocolate syrup
DIRECTIONS:
1. Preheat over to 350 degrees. Grease a 9-inch pie plate.
2. Press 3/4 cookie dough onto the bottom and sides of the prepared pie plate.
3. Bake for 10 to 12 minutes, or until golden brown. It will come out looking like this:
4. Flatten down with back of spoon to form pie shell. Cool completely after smooshing.
5. Spread 1/4 cup peanut butter over crust.
6. Mix ice cream with remaining peanut butter adn 1/4 cup peanuts in medium bowl. Spoon (or pour) in crust and spread evenly.
7. Drizzel with chocolate syrup and additional peanuts. Freeze for at least 2 hours or ovenight.
8. Bake the remaining cookie dough according to package directions. Cool completely and crumble the cookies.
9. Thaw pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie and cut into wedges.
(I did the end portion a little different. I froze it after the ice cream was put in, then put on the cookie topping before putting on the chocolate syrup. I pressed the cookies a bit into the still loose ice cream too).
And here is the final product!
Sorry, we did not actually eat this before dinner, because it wasn't wholly frozen yet before I needed to get dinner ready. We will try it tonight though.
INGREDIENTS:
1 (18oz) package of Peanut Butter Chocolate Chip Cookie Dough, softened and divided. - the recipe has a particular brand, but since several of you are in other countries, I'll leave that to your discretion. You can also make your cookie dough if you want.
1/2 cup peanut butter, divided (smooth or chunky, up to you!)
1 pint vanilla ice cream, softened
1/4 cup chopped peanuts, plus extra for sprinkling if desired (I left those out this time. I don't really like frozen peanuts...makes them chewy).
3 tablespoons chocolate syrup
DIRECTIONS:
1. Preheat over to 350 degrees. Grease a 9-inch pie plate.
2. Press 3/4 cookie dough onto the bottom and sides of the prepared pie plate.
3. Bake for 10 to 12 minutes, or until golden brown. It will come out looking like this:
4. Flatten down with back of spoon to form pie shell. Cool completely after smooshing.
5. Spread 1/4 cup peanut butter over crust.
6. Mix ice cream with remaining peanut butter adn 1/4 cup peanuts in medium bowl. Spoon (or pour) in crust and spread evenly.
7. Drizzel with chocolate syrup and additional peanuts. Freeze for at least 2 hours or ovenight.
8. Bake the remaining cookie dough according to package directions. Cool completely and crumble the cookies.
9. Thaw pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie and cut into wedges.
(I did the end portion a little different. I froze it after the ice cream was put in, then put on the cookie topping before putting on the chocolate syrup. I pressed the cookies a bit into the still loose ice cream too).
And here is the final product!
Sorry, we did not actually eat this before dinner, because it wasn't wholly frozen yet before I needed to get dinner ready. We will try it tonight though.