Another birthday, another ice cream pie. As requested by the birthday boy, shortbread cookie crumb crust, salted caramel ice cream and a little chef's surprise in the middle. Sometimes recipes are so simple, they aren't really even recipes and it almost seems silly to share. But it is summer and, well, you can't go wrong with ice cream pie, so just the idea is worth sharing. This is a Maggie creation...
For the crust:
8 oz Walkers Shortbread cookies
4 tbsp butter, melted
1 tbsp fine sugar
Break the cookies into smaller pieces and grind them up in a food processor. Use a little of the melted butter and brush a thin coat onto the pie pan. Combine the shortbread with the remaining butter and sugar. Press into the bottom of the pie pan. Use a sheet of plastic wrap and place it over the crumb crust and press with your fingers and palm of your hand.
Bake for 7-8 minutes in a 375f oven.
Allow to cool before filling.
Place 2 pints of your choice of ice cream in the refrigerator for about 2 hours to soften. Maggie used Haagen Dazs Salted Caramel Truffle Limited Edition. Once crust is cooled and ice cream is softened, use a spatula to fill the pie.
Our chef's surprise is a chocolate-chocolate cookie crumb filling in the middle. I happened to bake these cookies yesterday and so it was decided to break a few of them up and put them in between the ice cream.
So, fill the pie with one pint of the ice cream, sprinkle the cookie crumbs on top, then spread the next layer of ice cream.
Finish with an additional sprinkle of shortbread crumbs and a drizzle of Fran's Caramel Sauce. Crunchy, sweet, creamy and just the right amount of saltiness. Can't go wrong with ice cream pie.