Ice cream pies, also called mud pies, are quite easy to make.
There are three keys to creating a perfect ice cream pie: the quality of the ice creams, the flavor combination and, probably most important, the patience to wait until each layer is 100% frozen before adding the next.
We’re a big mud pie family, and we often have them to celebrate birthdays. Last week, when I asked my 7 year old what kind of mud pie to make his “Nana” for her birthday, he said, “Oh, I know! Make one pie with layers of ice cream, and then make a whole other mud pie right on top!” And so we did! Use any ice cream flavors you love, and be creative!
Ingredients:
- 3 cups each of your favorite 2 flavors of ice cream
- 5 dozen Oreo cookies
- 2 tablespoons cocoa powder
- 1 cup unsalted butter, melted
Preparation:
Total Prep Time: 3 hours (this is mostly freezing time!)
Active Work Time: about 30 minutes
Set the ice cream flavors out to soften while you make the crust.
To make the crust, use a food processor to finely grind the Oreos. You want the result to be smooth, without large cookie chunks. Pour the ground Oreos into a large mixing bowl and fold in the cocoa powder and the melted butter.
Add a little less than half of the Oreo mixture to a 9 inch pie plate. Using your hands, gently press the mixture to evenly coat the inside of the pie plate (bottom and all the way up the sides), to form the crust. It should be about 1/4 inch thick. Put the plate in the freezer until firm, about 10 minutes.
Then spread 1 1/2 cups of one of your ice creams evenly on the crust. Use a small, flat bottomed spreader to make the layer smooth. Return the pie to the freezer for at least 45 minutes. Then spread a 1 1/2 cup layer of the second flavor of ice cream on top of the first. Again, freeze for about 45 minutes. Then add a second crust, using about half of the remaining Oreo mixture. The layer should be about 1/4 inch thick as well, but without the sides. Then repeat the process with the ice creams, adding 1 1/2 cup layers of each flavor, and let each set in the freezer for at least 45 minutes. Finally, add the remaining Oreo mixture to the top of the pie — only this time, keep it in its sprinkled form without pressing it down at all.
Some additional notes:
For the ice creams to be the proper consistency, it’s important not to let them melt. Letting them sit out to become soft is perfect. (After each layer is completed, put the ice cream cartons back in the freezer so they don’t melt!)
For a gluten-free version, Kinnikinnick and Glutino both make great Oreo-style cookies. They’re available at Whole Foods.
