After work today, I’m going to over my parents to celebrate my dad’s birthday and I get to take dessert! Since I get my love of ice cream from my dad and he has a summer birthday, I am making ice cream pie.
I used Betty Crocker’s recipe as a guide, but I am skipping the fudge topping because I did not buy any! We can drizzle some chocolate syrup on if really needed. I bought a 40oz carton of ice cream and scooped the first layer until I thought it seemed like a pint, layered the cookies and then eyeballed another 16 0z of ice cream on, leaving some in the carton so I did not use all 40 oz.
1 ready to use chocolate pie crust
2 pints mint chocolate chip ice cream
1 1/4 cup crushed chocolate covered mint cookies (grasshoppers)
1 cup fudge topping
1. Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
2. Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
3. Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.