My husband and daughter both have summer birthdays, and their standard request is for my “famous mud pie” in place of traditional birthday cake. I’m always happy to oblige because a homemade ice cream pie is the easiest and most refreshing way to satisfy a crowd. There’s something about this recipe that always leaves people begging for more, and it’s embarrassingly simple to make. All you need is a food processor, a spring form cheesecake pan and 24 hours of freezer time. Buying a pre-made crust is a no-no! The homemade crust is what makes it a winner.
Whether you have an official celebration or not, this dessert is guaranteed to properly honor National Ice Cream Month. Yum!
- 24 chocolate cookies (I use Oreo’s)
- 4 Tbs. butter
- 1 pint premium ice cream (like Ben & Jerry’s) for the bottom layer
- ½ gallon lighter ice cream (like Edy’s) for the top layer
- Fresh whipped cream
- Canned whipped cream
- Hot fudge or chocolate sauce
- Toasted almonds
- Anything….be creative!
- Preheat oven to 350°F. Melt the 4 Tbs. butter. Using a food processor (or your bare hands if you’re up for it), chop the cookies until they’re fine crumbs. Add the melted butter and stir. Press into the bottom of a greased spring form cheesecake pan and bake for 7 minutes to allow crust to set.
- Cool until room temperature and then freeze the crust until solid (at least 2 hrs).
- Bring the first layer (premium pint) to room temperature until soft and press it on top of the cookie crust. Freeze for at least 2-3 hours until solid.
- Bring the second layer (lighter ½ gallon) to room temperature until soft and press it on top of the premium ice cream layer. Freeze until ready to serve. Remove the sides of the spring form pan to reveal the multi-layer ice cream pie and add toppings.
*Hint: It’s easier to cut if you dip a knife in warm water between slices.