Julie Geary of Classic Cooks Catering loves Moose Track ice cream and so that is what she uses to make her ice cream pie. Here is a little secret: If you make the ice cream pie then you get to choose your favorite flavor of ice cream. As long as you follow the same process it will come out perfect.
Geary starts with a store-bought pie shell made with chocolate cookie crumbs. She says that you can make it with other cookies, such as her favorite, Oreos, or even her husband’s favorite, the all but forgotten Hydrox cookies, very similar to Oreos. (Hydrox cookies were actually created in 1908, four years before Oreos but many people consider them to be a knockoff of Oreos. The opposite is probably true.)
The hardest part about this dessert is getting the ice cream to the right temperature — melted enough to get into the pie crust but not so melted that it will not refreeze properly. After loading it into the shell you need to get it back into the freezer for at least an hour. After removing the pie from freezer, cover it with whipped cream on top, drizzling some chocolate and caramel sauce on top.
Serve immediately before it gets too soft and you have another “simple dessert that does not take a lot of time out of your day,” Geary says.
As promised, you can make this pie with almost any type of ice cream.
“We used to make a ‘mud pie’ using coffee ice cream,” says Geary. “You could use Heath Bar or mint chocolate chip is a favorite.”
Ice Cream Pie
1 cookie pie crust
quarts of Moose Track ice cream (or favorite flavor), softened
1 can whipped cream or 1 container of whipped topping
1 serving of chocolate sauce
1 serving of caramel sauce
1. Add softened ice cream to the pie shell. Pile high and place in freezer for at least 1 hour.
2. When ready to use, remove from freezer and add a layer of whipped cream on top. Drizzle with chocolate and caramel sauce.
Recipe courtesy of Julie Geary, Classic Cooks Catering, 2012.