& Lemon Zest!
I wanted to smack you in the face with that photo right off the bat.
It was my dad's birthday and he's currently experimenting with the wheat-free diet. So I made him a diet friendly version of his favorite (pre-diet) birthday dessert- the ice cream pie. But his version was ice cream, real pie crust, fudge, nuts and whatever else could crown the top of sugar mountain. So I threw together this somewhat healthier version and it was a success!
It was my dad's birthday and he's currently experimenting with the wheat-free diet. So I made him a diet friendly version of his favorite (pre-diet) birthday dessert- the ice cream pie. But his version was ice cream, real pie crust, fudge, nuts and whatever else could crown the top of sugar mountain. So I threw together this somewhat healthier version and it was a success!
Ingredients:
Ice Cream (Vanilla)
Fresh Blueberries (or whatever fruit you like)
1 Lemon to zest
2 cups of ground pecans (I bought them pre-ground)
2 TBS of brown sugar
2 TBS of butter
1 TBS of water
1 Springform pan
parchment paper
Ice Cream (Vanilla)
Fresh Blueberries (or whatever fruit you like)
1 Lemon to zest
2 cups of ground pecans (I bought them pre-ground)
2 TBS of brown sugar
2 TBS of butter
1 TBS of water
1 Springform pan
parchment paper
To begin, leave your ice cream out on the counter so that it starts to soften. Set your oven to 350 degrees and begin making your crust. I bought pecans that were already ground up. If you can not find them that way, run them through your food processor until they are a meal-like consistency. In a separate bowl, melt the 2 TBS of butter and stir in the brown sugar. Add the ground pecans (about 2 cups) to the butter-sugar mix and mash it together with a fork. Make sure the butter gets well dispersed through the pecans and add the TBS of water, if needed. Continue to mash the ingredients together until there is no dry pecan left!
Lay a circle of parchment paper in the bottom of your springform pan and dump the nut mixture on top. Use your hands to mush the pecans down flat and evenly across the bottom of the pan. Toss it into the oven for 15-20 minutes and watch it!! You do not want the nuts to burn, they will taste awful.
Lay a circle of parchment paper in the bottom of your springform pan and dump the nut mixture on top. Use your hands to mush the pecans down flat and evenly across the bottom of the pan. Toss it into the oven for 15-20 minutes and watch it!! You do not want the nuts to burn, they will taste awful.
The crust will not look much different once it is done because there is not a lot of "cooking" that is really being done to it. It bakes long enough to melt the brown sugar and soften the nuts so that it will all stick together and hold up well.
The pan will be too hot so allow it to cool on the counter for about 10 minutes before adding the ice cream. If it is not melted enough yet, place the ice cream in the microwave for 30 seconds to soften it more. I only used about 1/2 of the half gallon carton, so the entire thing does not have to be liquified. I wanted my pie to re-freeze faster so I scooped 5 or 6 spoonfuls of ice cream onto the crust first. Then I poured enough of the liquid ice cream into the pan to create about a 1 inch layer. Place the pie on a plate (in case of leakage!) and set it in the freezer.
The pan will be too hot so allow it to cool on the counter for about 10 minutes before adding the ice cream. If it is not melted enough yet, place the ice cream in the microwave for 30 seconds to soften it more. I only used about 1/2 of the half gallon carton, so the entire thing does not have to be liquified. I wanted my pie to re-freeze faster so I scooped 5 or 6 spoonfuls of ice cream onto the crust first. Then I poured enough of the liquid ice cream into the pan to create about a 1 inch layer. Place the pie on a plate (in case of leakage!) and set it in the freezer.
Check on the pie after about an hour. The ice cream will be somewhat set. I sprinkled a handful of blueberries across the top before putting it back into the freezer. Most of them will sink down in and create a neat look when you slice it!
Put it back into the freezer for another hour or two. When you check it again, add the remainder of the blueberries on to the top. Clean the outside of your lemon well and then zest 1/4 to 1/2 of the peel. Sprinkle the zest over the top of the pie and place it back in the freezer until you are ready to serve it,
Put it back into the freezer for another hour or two. When you check it again, add the remainder of the blueberries on to the top. Clean the outside of your lemon well and then zest 1/4 to 1/2 of the peel. Sprinkle the zest over the top of the pie and place it back in the freezer until you are ready to serve it,
Wait to open the springform pan until you are ready to cut the pie. It is best to run a sharp knife under hot water first, and then slice it pie-style! (8 pieces)
The parchment paper should make for an easy removal of the slices - try not to lose your crust!
The parchment paper should make for an easy removal of the slices - try not to lose your crust!
The lemon zest will add a LOT of lemon flavor into this pie! It is very light and refreshing and the crust adds rich flavor and texture.
You also get a killer brain freeze from all the delicious frozen fruit ! :)
I hope you try this recipe, it is super easy and looks beautiful! It is an impressive little pie and who could feel bad about having seconds??
You also get a killer brain freeze from all the delicious frozen fruit ! :)
I hope you try this recipe, it is super easy and looks beautiful! It is an impressive little pie and who could feel bad about having seconds??