Summer is ON, and it's heating up. I wanted to make a cold dessert so I decided to try my hand at an ice cream pie. I'd never made one before but figured it couldn't be too hard. Luckily, I was right :)
First, the crust. I gathered the following items:
Chocolate Pie Crust
1 pack Pamela's Extreme Chocolate Mini Cookies
3 T. coconut oil
1 springform pan (or pie dish)
- Pre-heat the oven to 350°F
- Add the cookies & coconut oil to a food processor. Grind them into fine crumbs.
- Press the cookie crumbs onto the springform pan, distributing evenly
- Bake in the oven for 5 min, take out, and let cool before proceeding
Cookie crumble topping
Crumble 2-3 Pamela's Espresso Chocolate Chunk cookies by hand into small chunks. Fill a small bowl and set aside.
Ice Cream Filling
Use a quart of your favorite mocha flavored ice cream. For a dairy free alternative, try Turtle Mountain's Mocha Fudge ice cream. Tasty, low-fat, and relatively healthy. Sadly here in Mexico, this ice cream is not available. So I just used Nestle's Mochachino ice cream. Mexico has quite a few Nestle production facilities. Their ice cream was surprisingly yummy and they don't use high fructose corn syrup to sweeten.
Spread the ice cream onto the crust quickly so you don't get too much of a melty mess. Then sprinkle the cookie crumbles over the top.
Place in the freezer overnight before serving to ensure it is well frozen and firm. The next day- VOILA!