HOMEMADE VANILLA ICE CREAM
This vanilla ice cream is everything you would want in a classic-rich and creamy with a pure, balanced flavor that can hold its own whether you serve it in a cone, with pie or as a base for candy or cookie mix-ins.
Provided by Food Network Kitchen
Time 4h35m
Yield 1 generous quart
Number Of Ingredients 6
Steps:
- Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.
VANILLA ICE CREAM PIE
Make and share this Vanilla Ice Cream Pie recipe from Food.com.
Provided by CJAY8248
Categories Frozen Desserts
Time 10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine cookie crumbs with sugar, butter, walnuts. Blend well; press into greased, 9" pie pan. Chill. Allow ice cream to stand at room temperature until soft. In large bowl, combine ice cream and creme de cacao. Beat until blended. Spoon ice cream into pie shell and place in freezer until firm.
Nutrition Facts : Calories 226.3, Fat 16.4, SaturatedFat 7.7, Cholesterol 36, Sodium 83.8, Carbohydrate 15.4, Fiber 0.7, Sugar 13.7, Protein 2.5
FIVE-MINUTE VANILLA ICE CREAM PIE WITH WARM BERRY COMPOTE
Categories Berry Chocolate Dairy Fruit Nut Dessert Freeze/Chill No-Cook Quick & Easy Frozen Dessert Blackberry Blueberry Raspberry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Spoon ice cream into crust; smooth top. Squeeze chocolate sauce in straight lines over pie, spacing 1/2 inch apart. Draw tip of knife through chocolate lines, forming chevron pattern. Sprinkle with almonds; freeze until firm. DO AHEAD Can be made 1 day ahead; keep frozen. Let pie soften slightly before serving.
- Just before serving, bring all berries, 2 tablespoons water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat. Cut pie into wedges; place on plates. Spoon warm sauce over.
CRUSTLESS APPLE PIE WITH VANILLA ICE CREAM
Steps:
- In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 minutes then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. Cook another 5 minutes until apples are soft and caramelize. Serve warm with scoop of vanilla ice cream.
ICE CREAM PIE
This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy...will the need ever arise. Trust me.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Make the crust: Preheat the oven to 350 degrees F.
- Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
- Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
- Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
- Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
- Change Things Up!
- Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
- Use any combination of ice cream flavor and candy/nut you'd like!
PEANUT BUTTER ICE CREAM PIE - HOLD ON TO YOUR LIPS
This ice cream pie is so incredibly good. I can't even explain how wonderful it is. It's so easy to make too. Try it, you'll make it again and again!
Provided by Sarah in New York
Categories Frozen Desserts
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine Oreos and butter and mix well.
- Press into pie dish to form a crust going 3/4 of the way up the sides.
- Mix ice cream, peanut butter & vanilla until well blended and smooth.
- Pour into crust.
- Freeze for a few hours (until frozen).
- Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.
Nutrition Facts : Calories 615.9, Fat 44.5, SaturatedFat 16.8, Cholesterol 59.6, Sodium 453.9, Carbohydrate 45.3, Fiber 4.7, Sugar 29.3, Protein 14.2
WORLD'S EASIEST LEMONADE ICE CREAM PIE
Ohhh so refreshing!! Perfect for a hot summer day & it couldn't be any simpler. Stir together only 4 ingredients & pour into the pie shell & freeze. You are gonna love this!!! (Prep time does not include freezing.) Keep a couple of these pies on hand in the freezer for when unexpected guests show up
Provided by Merlot
Categories Pie
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Stir the lemonade mix with the water until dissolved.
- Add the ice cream and stir until smooth (like the consistency of Cool Whip).
- Add the Cool Whip and stir until combined.
- Pour into the pie shell and freeze at least 4 hours.
ICE CREAM OREO® COOKIE PIE
My daughter requests this pie for her birthday each year. It is embarrassing how easy it is, despite its popularity with both adults and children!
Provided by cookin'mama
Time 4h20m
Yield 8
Number Of Ingredients 4
Steps:
- Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
- Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
- Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 76.3 g, Cholesterol 29 mg, Fat 27.9 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 12.3 g, Sodium 452.4 mg, Sugar 46.7 g
BUTTER PECAN ICE CREAM PIE
Categories Mixer Dessert Bake Freeze/Chill Pecan Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- For Sauce:
- Melt butter in heavy medium saucepan over medium heat. Add sugar, cream and salt and whisk until sauce is smooth and comes to simmer. Remove from heat; mix in vanilla. Cool sauce completely, stirring occasionally.
- For Crust:
- Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan. Using electric mixer, beat brown sugar, butter and vanilla extract in medium bowl until smooth. Add flour and 2/3 cup chopped pecans and stir until moist clumps form. Press dough onto bottom and 1/2 inch up sides of prepared pan. Bake until crust is set and beginning to brown, about 12 minutes. Cool crust completely.
- Spoon ice cream into crust, pressing to compact. pour 1/2 cup sauce over. Using tip of small knife, swirl sauce and top layer of ice cream, creating marbled pattern. Cover pie and freeze 12 hours. (Sauce and pie can be prepared 3 days ahead. Cover remaining sauce and refrigerate. Keep pie frozen.)
- Run small sharp knife around pan sides to loosen pie. release pan sides. Arrange toasted pecan halves decoratively around top edge of pie, if desired. Let pie stand 5 minutes to soften slightly.
- Rewarm remaining sauce. Cut pie into wedges and serve with sauce.
ICE CREAM PUDDING PIE
Another easy pie, this time with pudding...I lighten it up a bit with low-fat or fat-free ingredients and I often change the pie's flavor by simply changing the flavor of the ice cream and/or pudding mix I use...See how many interesting combinations YOU can come up with!
Provided by CookinwithGas
Categories Pie
Time 3h10m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine well in a bowl, the milk and the softened ice cream --.
- Add the pudding and pie filling and beat on low with electric mixer for 1 minute --.
- Pour into the crust and freeze 3 hours to set; it's as simple as that!
VANILLA ICE CREAM
No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.
Provided by Ginger
Categories Desserts Frozen Dessert Recipes Ice Cream Vanilla Ice Cream Recipes
Time 3h30m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
- Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
- Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 23.2 g, Cholesterol 103.9 mg, Fat 29 g, Protein 3 g, SaturatedFat 18 g, Sodium 47.6 mg, Sugar 19.1 g
ICE CREAM PUDDING PIE
Customize the flavor of this easy, no-bake Ice Cream Pudding Pie by choosing your favorite ice cream and pudding mix for the filling. What could be easier or more delicious? Try this Ice Cream Pudding Pie the next time you have guests or need a sweet treat.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Pour milk into large bowl. Add ice cream and dry pudding mixes. Beat with wire whisk or electric mixer on low speed for 2 minutes or until well blended. Let stand 5 minutes or until mixture is very thick and will mound.
- Spoon into crust.
- Refrigerate 4 hours or overnight until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
LEMON MERINGUE ICE CREAM PIE
This pretty pie has it all-a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. Golden-brown meringue adds the finishing touch.-Dana Hinck, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze 30 minutes., Spread 2 cups ice cream into the crust. Freeze 30 minutes. In a small bowl, combine lemon curd and lemon juice. Spread over ice cream and freeze until firm, about 1 hour. Top with remaining ice cream. Freeze 2 hours or until set., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until mixture reaches 160°, about 8 minutes. Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved., Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a kitchen torch or broil 8 in. from the heat 3-5 minutes or until meringue is lightly browned. Freeze at least 1 hour before serving.
Nutrition Facts : Calories 499 calories, Fat 24g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 211mg sodium, Carbohydrate 66g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.
LEMONADE PIE V
This is an easy ice cream pie with great lemon flavor!
Provided by DEE GENDRIN
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
- In a large bowl, mix until creamy the ice cream, lemonade and whipped topping. Spread mixture into pie crust, then place in freezer for 20 minutes. Serve pie after it has set.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 52 g, Cholesterol 29 mg, Fat 20.9 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 12 g, Sodium 210.8 mg, Sugar 42.9 g
APPLE CINNAMON PIE WITH VANILLA ICE CREAM
Yield Serves 8
Number Of Ingredients 11
Steps:
- Position rack in bottom third of oven and preheat oven to 400° F. Combine sliced apples, 1/4 cup sugar, flour, 2 teaspoons ground cinnamon, vinegar and salt in large bowl; toss to blend.
- Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1/2 inch. Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center and pressing lightly to compact. Drizzle with honey. Sprinkle with 1 teaspoon cinnamon. Roll out second dough disk to 13-inch round. Place atop apples. Trim dough overhang to 1 inch. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively. Cut several slits in crust to allow steam to escape.
- Place apple pie on baking sheet. Bake 45 minutes.
- Combine remaining 1 tablespoon sugar and 1/2 teaspoon ground cinnamon in small bowl. Brush top crust of pie with milk. Sprinkle with sugar mixture. Bake until crust is golden brown, apples are tender and juices bubble thickly, covering crust edges with foil if browning too quickly, about 20 minutes. Transfer pie to rack and cool.
- Cut pie into wedges and serve with vanilla ice cream.
PEANUT BUTTER ICE CREAM PIE
This is a wonderful summer treat for all peanut butter and ice cream lovers. It's very simple to make, but be sure to plan ahead, as it needs to set up in the freezer for 3 to 4 hours. If you don't care for chocolate, you can substitute graham cracker pie crusts. Time preparing includes freezing time.
Provided by october sky
Categories Pie
Time 4h5m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
- Stir in the Cool Whip until well blended.
- Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
- Take out about 10 minutes before serving for easier slicing. Enjoy!
CHERRY-VANILLA ICE CREAM PIE
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 5
Steps:
- Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
- Mix ice cream and 1-1/2 cups pie filling; spoon into crust. Freeze 4 hours or until firm.
- Drizzle chocolate syrup over pie. Serve topped with remaining cherry pie filling.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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