When we're healthy, we're happy.
When we're healthy, we're happy.
Ice Cream Pie
Prep Notes
9-inch pie pan
Food processor
Yields
1 9-inch pie
Ingredients
For Pie Crust:
1 1/2 cups hazelnut flour
1/4 cup raw sugar (or coconut sugar)
1/4 cup or more unsalted butter, melted and cooled
For Pie Filling:
2 pints or more ice cream, divided
1/4 cup roughly chopped almonds
1/4 cup chopped semi-sweet chocolate
For Chocolate Sauce:
1 cup raw sugar
3 tbsp unsweetened cocoa powder
1/4 cup or more chopped semi-sweet chocolate
2 tbsp butter
1/2 cup water
1/4 cup milk
1/2 tsp vanilla extract
Directions
1. Make the pie crust. Using a food processor, combine hazelnut flour and sugar and pulse. Add melted butter and process until it comes together in a ball.
2. Using your hands and a spoon, press the dough into a pie pan evenly. Put in the refrigerator or freezer while making the filling.
3. Make the pie filling. Working with 1 pint or more, soften the ice cream at room temperature until workable. Spread into the bottom of the pie crust. Sprinkle almonds and chopped chocolate over the top and return pan to the freezer.
4. Working with the next pint or more, soften the ice cream at room temperature until workable. Spread over the top of the first layer. Freeze until ready to serve.
5. When ready to serve, allow the pie to rest for a few minutes before cutting and serving. While pie is resting, make the chocolate sauce.
6. Make the sauce. Combine all of the sauce ingredients in a small saucepan. Gently boil while stirring for 30 seconds. Cool down to warm. Then serve over pie slices.
Notes
I used organic cookies and cream ice cream for the bottom layer, and strawberry ice cream for the top layer.