Summer Ice Cream Pies
Raspberry Fudge Ice Cream Pie
12 Cone Guys Chocolate Cookie Cones, crushed
2 tablespoons honey
2 tablespoons butter
2 cups Homemade Brand Black Raspberry Chocolate Chip Ice Cream, softened
½ cup Raffetto Raspberry Melba Sauce
2 cups Homemade Brand Vanilla Ice Cream, softened
Combine first three ingredients, stirring well. Press mixture into 9-inch cake pan. Freeze 30 minutes. Spread softened Black Raspberry Chocolate Chip Ice Cream into crust. Spread Raspberry Melba Sauce. Freeze 30 minutes.
Spread softened Vanilla Ice Cream on top of Raspberry Sauce layer. Cover and freeze for 4 hours. To serve, slice and top with hot fudge and whipped cream.
Grilled Pineapple Ice Cream Pie
2 cups graham cracker crumbs
¼ cup white sugar
6 tablespoons melted butter
4 cups vanilla ice cream
1 whole pineapple, cored and sliced into ½” thick slices
TFM Creamy Caramel Caramel Sauce
Combine first three ingredients and press into 9-inch pie plate. Bake at 350 for 8-10 minutes or until golden brown. Allow to cool completely, then spread vanilla ice cream into the crust. Freeze for 4 hours. Before serving, grill pineapple slices (making sure to start with a clean, lightly oiled grill). Top pie with hot from the grill pineapple slices and drizzle with TFM Creamy Caramel Sauce.
Chocolate Mint Ice Cream Pie
Prepared chocolate cookie crust
6 cups Mint Chocolate Chip Ice Cream
½ cup fudge sauce
Rademaker Chocolate Mint Sticks
Spread fudge sauce into prepared cookie crust and freeze 30 minutes. Add softened ice cream and sprinkle with chopped mint sticks. Place in freezer until ready to serve!
Chocolate Toffee Ice Cream Pie
12 Shortbread cookies, crushed
3 tablespoons butter, softened
6 cups Chocolate ice cream
2 cups Chocolate Heath Centers, chopped (from our Candy department)
Bonne Mamon Caramel Sauce
Combine crushed cookies and butter and press into 9-inch pan. Bake at 350 for 8-10 minutes or until golden brown. Allow crust to cool, then spread caramel sauce and freeze 30 minutes. In a large bowl, combine chocolate ice cream with toffee candies. Spread over crust and freeze for 4 hours. To serve, slice, drizzle with caramel sauce and top with whipped cream.