Ice cream pie recipe as requested
There's no real recipe for the ice cream pie: you just make a cookie crumb crust, put the ice cream on top, and then put some kind of topping on top of that if you so desire. However, here are my mother's steps for the one we had on Christmas Day:
Crust: Box of Oreos (two packets) with filling removed. Pulverise in food processor or by hand with rolling pin or pounding. Melt about half a cup of butter or margarine, maybe a little more, and gradually mix into chocolate crumbs. It needs to hold together a little, but the freezing takes care of that.
Cut a circle of baking paper for the bottom of the pie pan to make sure it doesn't freeze to the bottom of the pan. Put crumb mixture in pie pan and gently push up the sides and press to firm a little, making the base with what is left. Take a flat spoon and press it to make it firm all round. Freeze. (It may seem like a lot of mixture at first, but when you start pushing it up to cover the pan it gets used quickly, and the base needs to be fairly thick.)
Soften about a litre of ice cream, depending on size of pan. Gently scoop into the pie shell, pressing gently to make smooth on top. Freeze again.
Topping: Chocolate and nuts processed in food processor. If a hot day, put in fridge first or it will all stick together. Sprinkle on top of pie and press gently. Quantity is optional. I think I used about 150 grams of Lindt dark chocolate and about one cup of almonds that had been toasted in the oven and then cooled. There was a little left over, which I made into nut balls and ate later. (Zebra's comment: IMO there was too much topping and a thinner layer would have been better.)
To serve it may be helpful to set in refrigerator for a few minutes to make it a little softer. This may not be necessary. Serve quickly and if it is a hot day it might help to chill the plates.
Could be made days ahead, if covered well. Of course there is the risk you would eat part of it and have to make another.
You can also add liqueurs to the ice cream - in the past we've added Kahlua or Creme de Menthe.
Crust: Box of Oreos (two packets) with filling removed. Pulverise in food processor or by hand with rolling pin or pounding. Melt about half a cup of butter or margarine, maybe a little more, and gradually mix into chocolate crumbs. It needs to hold together a little, but the freezing takes care of that.
Cut a circle of baking paper for the bottom of the pie pan to make sure it doesn't freeze to the bottom of the pan. Put crumb mixture in pie pan and gently push up the sides and press to firm a little, making the base with what is left. Take a flat spoon and press it to make it firm all round. Freeze. (It may seem like a lot of mixture at first, but when you start pushing it up to cover the pan it gets used quickly, and the base needs to be fairly thick.)
Soften about a litre of ice cream, depending on size of pan. Gently scoop into the pie shell, pressing gently to make smooth on top. Freeze again.
Topping: Chocolate and nuts processed in food processor. If a hot day, put in fridge first or it will all stick together. Sprinkle on top of pie and press gently. Quantity is optional. I think I used about 150 grams of Lindt dark chocolate and about one cup of almonds that had been toasted in the oven and then cooled. There was a little left over, which I made into nut balls and ate later. (Zebra's comment: IMO there was too much topping and a thinner layer would have been better.)
To serve it may be helpful to set in refrigerator for a few minutes to make it a little softer. This may not be necessary. Serve quickly and if it is a hot day it might help to chill the plates.
Could be made days ahead, if covered well. Of course there is the risk you would eat part of it and have to make another.
You can also add liqueurs to the ice cream - in the past we've added Kahlua or Creme de Menthe.