Wednesday, January 29, 2014

Ice Cream Pie in the Winter? Yes!!!!!!

You would think with several inches of snow on the ground and the air temperature lately well below 32 degrees that the last thing I would want to make is ice cream pie, wouldn't you?!?!?!  I decided this past Monday was a good a day as any to make this easy three-ingredient dessert.  After I put Dominic to bed that evening, Lauren was asking me if the pie was ready to eat.  It had been in the freezer for about 4 hours, so I told her yes.  She gobbled the first piece down and went for seconds!  What's cool about this ice cream pie is you can use any flavor of ice cream you want - you could use strawberry and toss in crushed candy canes if you have some leftover from the holidays or use chocolate ice cream and toss in mini chocolate chips! Let your imagination be your guide :)


9-inch ready to eat chocolate pie crust
2 cups vanilla ice cream
1/2 cup + 1/4 cup mini M&M's

Measure out two cups of ice cream in a medium bowl and let it melt just enough to be able to stir in 1/2 cup mini M&M's with a large spoon (about 10-15 minutes).  Spread evenly into the pie crust and then sprinkle the 1/4 cup of the M&M's on the top.  Cover and put in the freezer for at least 4 hours. Serve immediately. Makes eight servings.

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