I got to know of ice cream pies while I was reading up on how to prepare this tart. There are thousands of recipes for ice cream pies on the Internet, many of which seemed highly promising. In fact, you can do whatever you want to with these pies – you can go as far as your imagination can take you. You can use different kinds of ice creams, different types of cookies to make the base, different kinds of toppings, et al.
I wanted to make something different, something special to welcome the OH home after his big work trip, and decided upon an ice cream pie. Since it was to be my first time making one, I chose to do it very simply, as always inspired by several different recipes. I chose to make a no-bake base with digestive cookies, use the OH’s favourite vanilla ice cream, top them up with fresh grapes that are in season and the hazelnuts that the OH got home from Turkey (Greenboochi, are you reading? 🙂 ), and add strawberry and butterscotch syrup for an extra zing. The result was stunning, if I say so myself, both visually and taste-wise. The pie turned out to be an instant hit at home.
This pie is so very easy to put together! I so know this is only the first of the many ice cream pies that I am going to make at home. I am so going to turn to this recipe whenever I have guests over and I need to whip up a simple but satisfying dessert.
Here is how I made the pie.
Ingredients (for about 6 medium-sized servings):
For the base:
200 gm digestive biscuits (I used McVitties)
2 tablespoons powdered sugar
50 gm unsalted butter (left at room temperature for a couple of hours)
For the filling and topping:
400 ml vanilla ice cream (left at room temperature for a couple of hours)
Strawberry syrup, as needed (I used Dr. Oetkar brand)
Butterscotch syrup, as needed (I used Dr. Oetkar brand)
A few shelled hazelnuts, for decoration
A few fresh grapes, for decoration, cut into halves
For the base:
- Grind the biscuits to a powder in a mixer.
- Take the powder in a large mixing bowl, and add the powdered sugar and butter.
- Bind the biscuit powder into a firm dough.
- Grease a medium-sized pie tin or plate and spread the dough evenly all over its bottom and sides. Ensure that you do not spread it out too thickly or too thinly, and that it is evenly spread out all over. Let the plate chill, covered, in the freezer for at least 20 minutes.
For the filling:
- After 20 minutes, get the pie base out of the freezer.
- Fill up half the base with the vanilla ice cream.
- Drizzle strawberry syrup and butterscotch syrup over this.
- Add more vanilla ice cream over the syrup, till the brim of the pie base.
- Decorate with drizzles of butterscotch syrup.
- Cover the plate without disturbing the decoration and place it in the freezer for at least a couple of hours. You could leave it in till you are ready to serve the pie.
For the toppings:
- Once you are ready to serve the pie, decorate it with the halved fresh grapes and hazelnuts.
- If you want to, you could even use other fruits like kiwi and custard apple to do the decoration, as well as add a whole lot of other decorations like colourful sprinkles, chocolate shavings, cashewnuts and almonds. I restricted myself to just the grapes and hazelnuts.
- Serve immediately.
Ta da! Your pie is now ready to be cut and served!
Did you like the sound of this recipe? If you try it out, please do let me know how it turned out, will you? 🙂
If you have any suggestions/ideas for more such pies, I’m all ears!