5 amazing ice-cream pies

Enjoy a slice of summer with these easy and refreshing desserts

Apricot Almond Swirl

Photo by Yunhee Kim

Apricot Almond Swirl

A cheesecake pan was used to make this pie, but you can use a 9-in. pie pan and sprinkle the almonds on top.

Recipe: Apricot Almond Swirl

Strawberry Frozen Yogurt with Balsamic Syrup

Photo by: Yunhee Kim

Strawberry Frozen Yogurt with Balsamic Syrup

The high sugar content of jams and preserves keeps the fruit from freezing rock-hard in this yummy treat.

Recipe: Strawberry Frozen Yogurt with Balsamic Syrup

Malted Milk Ball

Photo by: Yunhee Kim

Malted Milk Ball

Add the whipped cream to this delectable pie just before serving; the freezer is not kind to it.

Recipe: Malted Milk Ball

Pistachio Cardamom

Photo by Yunhee Kim

Pistachio Cardamom

Kulfi, a dense, almost chewy Indian ice cream, inspired this pie. Opt for pistachios in the shell for greener color.

Recipe: Pistachio Cardamom

Summer Fruit Minis

Photo by: Yunhee Kim

Summer Fruit Minis

Make mini tarts, or, if you want to make one big pie, use a 9-in. cheesecake pan.

Recipe: Summer Fruit Minis

2 pie crusts to try

Photo by: Yunhee Kim

2 pie crusts to try

Cookie Crust

Preheat oven to 325. In a food processor, grind 7 oz. hard, crunchy cookies into fine crumbs. Drizzle in 6 tbsp. melted butter and whirl until crumbs start to come together. Press crumb mixture firmly over bottom (not sides) of pan called for by recipe. Bake until crust is set, about 10 minutes. Let cool completely.

Note: If cookies are really buttery, start with 2 tbsp. butter and add only enough extra butter to make crumbs cling together.

Buttery Pie Pastry

Whirl together 1 cup flour, 2 tbsp. powdered sugar, and 1/4 tsp. sald in a food processor. Cut 1/2 cup cold unsalted butter into cubes. Drop into bowl and pulse until mixture looks like large cracker crumbs and flour. Whirl in 1 lightly beaten egg yolk and 1 to 2 tbsp. ice water, pulsing just until mixture comes together in a shaggy ball but you can still see bits of butter. Divide into disks (one for each pan you will use), wrap in plastic wrap and chill at least 30 minutes and up to 2 days.

Tips for perfect ice cream pie

Photo by: Yunhee Kim

Tips for perfect ice cream pie

1. Make a crust: Our shortbread crust has just 5 ingredients; the cookie crust, just 2.

2. Stir ice cream until smooth: Add fun ingredients using a stand mixer and paddle attachment, or a bowl and a wooden spoon.

3. Spoon into crust and freeze: Once frozen, it'll keep for 4 days, double wrapped in plastic wrap.

Printed from:
http://www.sunset.com/food-wine/kitchen-assistant/summer-ice-cream-pies-00418000072023/