Ice Cream Pie

Three seasonal flavors; one technique

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  • 2 cups cookie crumbs (about 18 cookies)
  • 5 tablespoons melted butter
  • 1 pint softened ice cream or frozen yogurt
  • 1 cup whipping cream
  • Flavor combination of your choice (see ideas below)


Preheat oven to 350° F.

Combine cookie crumbs with melted butter. Set aside 1/3 cup and press remaining mixture into a 9-inch pie pan. Bake for 8 to 10 minutes.

When crust has cooled, cover it with softened ice cream and place in the freezer until firm.

Beat whipping cream until soft peaks form, then fold in one of the flavor combinations from below. Remove pie crust from the freezer and spoon cream mixture on top. Sprinkle with reserved crumbs and return to the freezer until frozen and ready to serve. Take out 5 minutes before serving.

Flavor combinations

Cookies: Newman’s Own Organics Ginger-O’s
Ice cream: vanilla
Whipped cream: Fold in 1 (15-ounc)e can Farmer’s Market Organic Pumpkin Pie Mix.

Cookies: Back to Nature Crispy Oatmeal cookies
Ice cream: vanilla
Whipped cream: Fold in 1 (12-ounce) jar Oregon Growers & Shippers Apple Butter. If desired, drizzle with your favorite caramel topping.

Cookies: Country Choice Organic Chocolate Sandwich Cremes
Ice cream: peppermint
Whipped cream: Sweeten with 1 tablespoon organic powdered sugar. If desired, drizzle with your favorite chocolate syrup.

Special notes:

You may make up to one week in advance and keep tightly wrapped in the freezer.

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