1/26/07

Easy Ice Cream Pie

Easy Ice Cream Pie

This pie can be made with any combination of ice cream and sorbet flavors you like, or two different ice cream flavors. Sometimes I swirl some dulce de leche (caramel) through the pie, or some broken Reese’s Peanut Butter Cups. You can use your imagination!


Serves 8

1 prepared (8-inch) Oreo Cookie pie crust
1 pint vanilla ice cream, slightly softened
1 pint raspberry sorbet, slightly softened
2 Hershey milk chocolate bars, frozen

Scoop the ice cream into the pie crust. Scoop the sorbet into the pie crust. Use a fork to swirl the sorbet throughout the ice cream.

Put the Hershey bars in a resealable plastic bag and crack into pieces using a mallet or the bottom of a heavy pot.

Sprinkle the chocolate pieces on top of the pie. Cover tightly and freeze for at least two hours or until firm.

Remove from freezer and let it sit at room temperature for 10-15 minutes before serving.

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