Looking for a way to cool off with these hot summer temps? This decadent ice cream pie has quickly become a favourite dessert at our house.
3/4 cup whipping cream
1/2 vanilla bean, split lengthwise
2 tablespoons unsalted organic butter
1/4 teaspoon fine sea salt
3/4 cup unrefined cane sugar
1/3 cup water
1/4 cup maple syrup
9-10 digestive cookies, chocolate wafers, or graham crackers
1/4 cup (packed) unrefined dark brown cane sugar
5 tablespoons unsalted organic butter, melted, hot
1 1/2 teaspoons pure vanilla extract
1/2 cup roasted peanuts
1 1/2 L premium vanilla ice cream, slightly softened (3 x 500ml tubs)
5 tablespoons natural creamy peanut butter
1 cup of your favourite brittle
Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
Stir sugar, 1/3 cup water, and maple syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
Ice Cream Pie
Preheat oven to 190°C/375°F. Line 9-inch-diameter pie dish with foil. Finely grind cookies and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours.
DO AHEAD Pie can be made 3 days ahead; tent with foil or lid and freeze. Cover and chill remaining sauce. To serve, cut pie into wedges. Rewarm sauce and pass separately.
This recipe works well with salted caramel, butter pecan, or dark chocolate ice cream. I've also used coffee ice cream and topped it with our coffee toffee crunch.
We've just made mornings a little better! Introducing Cocoa Nola our grain and refined sugar free, cocoa infused granola. We love it with milk, on greek yogurt or topped on home made chia seed pudding.
Chocolate Chia Seed Pudding
1/2 cup unsweetened almond milk
3 tbsp chia seeds
1 cup blueberries
1 cup strawberries
1/4 tsp organic cocoa
1/4 tsp local organic honey or maple syrup
Blend almond milk with blueberries and honey (in a mixer). Then add chia seeds and tie it manually, removing all clumps
Put it in a fridge, covered with cling film or a cover, and let it stay at least for a couple of hours.
Remove from the fridge, serve with fresh berries and Cocoa Nola granola.
This delicious creation is well suited for breakfast or a portable mid-afternoon snack filled with healthy fats, omega 3s and protein.