Pie-Ice Cream Pies
Recipes for when you can't decide between pie and ice cream
It’s a universal truth that any pie tastes better with a big scoop of ice cream alongside your slice. But what if you could get both things at once? To that end, we’ve taken our three favorite holiday pies—pumpkin, pecan, and apple crumb—turned them into pie-flavored ice creams, and then put them back in pie crusts, to be chilled and sliced to the surprise and delight of your guests.
Translating the flavor and texture of pumpkin pie into ice cream is easy—just start with a standard ice cream base and add fresh or canned pumpkin puree, cloves, cinnamon, and nutmeg. Once the mixture is set, put it in a basic graham cracker crust and freeze.
Our pecan pie ice cream pie starts simply, with candied pecans mixed into vanilla ice cream. But the pecan flavor only gets intensified from there, with a crust made from ground pecans and more candied pecans on top. The same recipes works wonderfully with cashews, almonds, and especially peanuts.
To make apple pie-inspired ice cream, we again started with a vanilla base, mixing in chopped apples caramelized with maple syrup, cinnamon and a pinch of salt. For the crust we used gingersnap crumbs, then drizzled the whole thing with a creamy caramel sauce. While we love the apples, the recipe works with pears, quince, or even sweet potatoes.
Find all of these recipes in our collection of pie-ice cream pies.