My go-to dessert when we’re having adults and kids, and when I have no time to fuss, is this Ice Cream Pie. It takes seconds to make, Emma says it’s better than a hot fudge sundae because of the crust and, really, what’s not to like regardless of age? Naturally, we use chocolate ice cream, but more “normal” people can substitute vanilla (makes me cringe to even think about that)—I have experimented with coffee and pistachio but always come back to you-know-what.
I usually use Nabisco wafers—those flat, crispy cookies you use to make the whipped cream “cake”–but this time my grocery store was out of them and I was out of shopping time. What to do? There they were staring at me from the shelf: Oreos with chocolate filling, and I thought yum…I’m gonna use chocolate-oreo ice cream, too. Yup, it was good. Emma and Bruce preferred the crust to the wafer version because it was “more crumbly.”
All you do is dump the pack of cookies, either one, into the food processor and pulse into crumbs. Melt half a stick (maybe a tablespoon or two more for the wafers…see how the consistency is) of butter. Toss them together and press into a pie plate. On occasion I’ve baked the crust for a few minutes at 350 degrees as many similar recipes suggest, but there is just no reason to do this so I’ve stopped. (Why add an extra needless step?) As soon as you’ve packed the crust (tiny hands are great for this), spoon in slightly melted ice cream (I bet your kids will want to help with this step, too), and freeze. Be sure to freeze flat–this particular pie is not beautiful because I was in such a hurry I didn’t rearrange the freezer, the pie tilted and the ice cream ran over one of the sides, burying the crust. To hide my impatience, I just drizzled some hot fudge over all, and thought he fix was a keeper.
Serve with a pitcher of fudge sauce—I’ve seen two-year-olds master pouring this way!
Hot Fudge Sauce
1/2 lb. good semi-sweet chocolate, broken into small pieces
2-4 oz. heavy cream (I have even used 1% milk in a pinch), depending on the consistency you like
1 T Kahlua or coffee liqueur (don’t worry, there’s not taste of it…it just enriches the sauce)
Slowly melt all ingredients together until warm. Serve immediately.