TOFFEE CHIP & BUTTER PECAN ICE CREAM PIE

Ingredients:

1 (16 oz. ) package ginger snaps

½ cup Butter, melted

1 (1.5 Quart) Butter Pecan Ice Cream softened

1(1.5 Quart)  Breyers Heath Blast Ice Cream, softened

Caramel syrup for garnish

Tofee Chips, for garnish

Whipping cream for garnish

Directions:

Make ginger snap dust for crust by placing 1 gingersnap at a time in a food processor.  Pour gingersnap dust into a large springform pan.  Pour melted butter into pan and mix gingersnap dust into the butter.  With a fork, press the mixture down on the bottom of the pan forming the crust.  Place springform pan in the freezer. 

Pour softened butter pecan ice cream into a large mixing bowl .Mix with a mixer . Remove pan from freezer and spread butter pecan ice cream over crust.  Place in the freezer.

Pour Heath Toffee Blast Ice Cream into a large mixing bowl.    Add about ¼ cup toffee bits. Mix with a mixer.  Remove pie from freezer .  Spread Toffee ice cream on top of Butter Pecan layer. Sprinkle Toffee Bits on top of Pie.

 Place in freezer .  Place in the freezer and freeze overnight. 

Carefully remove from freezer and using a knife dipped in hot water, scrape it along the sides of the springform pan and remove the sides of the pan. 

Serve with Caramel Sauce and Whipping Cream.

ingredients

the two ice creams

gingersnap dust

crust

softening butter pecan ice cream

butter pecan layer

softening toffee ice cream

adding toffee bits

toffee layer

ready to freeze

just out of freezer

CHOCOLATE PEPPERMINT THREE LAYER ICE CREAM PIE

INGREDIENTS:

CRUST:

2 (10 oz. packages) grasshopper mint cookies, crushed

½ cup butter

Filling:

1  (1.75 quart)container Mint Chip Ice Cream

1 (1.75 quart) container Chocolate Ice Cream

1 (1.75 quart) container Peppermint Ice Cream (vanilla ice cream with crushed Andes Mint and a ½ teaspoon peppermint extract)

Garnish:

Crushed Andes Mints, Fresh Mint Sprigs , whipping cream, chocolate syrup

DIRECTIONS:

Crush the grasshopper mint cookies (I used a food processor) .  Pour the Grasshopper Cookie crumbs into a 12” springform pan.  Melt butter.  Mix butter into the crumbs and press down with a fork.  Place in the freezer for about 5 minutes.  Meanwhile, let the Mint Chip ice cream soften.  Using a mixer, soften the mint chip ice cream so it is spreadable.  Spread  mint chip ice cream evenly  over the crust.  Place in the freezer for about 10 minutes as you let the chocolate ice cream soften.  Using a blender, soften the chocolate ice cream.  Remove the pie from the freezer  and spread the chocolate layer evenly over the mint chip layer. Return to the freezer for about 10 minutes while the peppermint ice cream softens.  Soften the peppermint ice cream by using the mixer. Remove the pie from the freezer and spread the peppermint ice cream evenly over the chocolate ice cream.  Sprinkle crushed Andes Mints over the top and gently press into the ice cream.  Let freeze overnight. 

To Garnish: 

Put a fresh mint sprig in the middle and spread chocolate syrup over each slice.  Top with whipping cream.

Ingredients

Cookie Crumbs

Making Crust

Crust

Mixing Mint Chip

Spreading Mint Chip

Mint Chip Layer

Mixing Chocolate Ice Cream

Chocolate Layer

Mixing Peppermint Layer

Spreading Peppermint Layer

Peppermint Layer

Andes Mints, Ready to Freeze

CHOCOLATE MINT TORTE ICE CREAM PIE

Adapted from Page 244 of the “Pillsbury Best Desserts”

Crust:

1 ½ cups mint chocolate cookie crumbs (24 cookies)

¼ cup butter, melted

Torte:

1.5 quarts mint chocolate chip ice cream, softened

1 cup whipping cream, whipped

Chocolate jimmies (sprinkles) for topping/garnish

Directions:

In medium bowl, combine cookie crumbs and ¼ cup butter; mix well.  Reserve ¼ cup crumbs for topping (optional).  Press remaining crumbs in bottom  ½ inch up sides of ungreased 9-inch springform pan.  Freeze 1 hour.

Place ice cream in large bowl; gently fold in whipped cream.  Spoon mixture into crust lined pan.  Sprinkle with reserved crumbs or chocolate jimmies.  Cover with foil or plastic wrap (one of those shower cap like covers works great); Freeze 5 hours or overnight until firm.

Garnish with Chocolate Whipping Cream (see recipe below) and Serve with chocolate sauce

Ingredients

Chocolate Crust

Ice Cream and Whipped Cream

In Springform Pan

Just Out of the Freezer

Add caption

Garnished with Chocolate Whipping Cream

With Chocolate Sauce

To make the chocolate whipping cream:

Use one cup heavy whipping cream, 1 tsp chocolate extract, brown food coloring, and 4 Tablespoons sweet cocoa powder.  Whip it all together and then pipe it onto the ice cream tort.

Ingredients

Chocolate Whipping Cream