ICE CREAM SHOP PIE
Made with just four ingredients, this Ice Cream Shop Pie is so easy, even a 13-year-old could make it! (We know because one of our reviewers said so.)
Provided by My Food and Family
Categories Recipes
Time 6h15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping. Spoon into crust.
- Freeze 6 hours or until firm.
- Remove pie from freezer 15 min. before serving. Let stand at room temperature or place in refrigerator until pie can be cut easily. Garnish as desired. Store leftovers in freezer.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 30 g, Fiber 0 g, Sugar 14 g, Protein 2 g
ROCKY ROAD FREEZER PIE
Whip up this simple chocolaty pie the day before and you'll feel just like the champ when you serve it on party day. -Addrenne Roth, Donna, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 184 calories, Fat 10g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 175mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
ROCKY ROAD ICE CREAM PIE
Smothering ice cream with loads of toppings is one of my favorite parts of making a sundae! This ice cream pie has a unique cookie base that bakes up crunchy on the edges and chewy in the center, cradling ice cream, toppings and homemade butterscotch sauce. The butterscotch sauce is rich and sweet with a touch of salty and perfectly coats the scooped ice cream.
Provided by Dan Langan
Categories dessert
Time 50m
Yield One 9-inch pie
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F. Set a baking sheet in the center of the oven. Spray the bottom of a standard 9-inch pie pan with cooking spray.
- For the cookie base: Combine the butter, brown sugar, coffee if using, vanilla, salt, baking powder and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until combined then raise to medium speed and beat until fluffy, 2 to 3 minutes. Scrape the bowl and paddle clean and add the egg. Mix on low speed until combined then raise to medium speed for a few seconds. The mixture may look broken but that's okay. Add the flour and cocoa and mix on low speed until combined. Scrape the bowl as needed. Add the chocolate chips and nuts and mix on low speed until evenly distributed.
- Transfer the dough to the prepared pan. Moisten your fingers to press the dough evenly into the pan and up the sides. Smooth out the dough with a spoon if needed.
- Set the pie pan on the preheated baking sheet and bake until puffed and the outer 1-inch edge of the crust feels set, 14 to 15 minutes. Cool on a wire rack until barely warm. It's okay if the center of the cookie sinks as it cools.
- For the butterscotch sauce: Melt the butter in a small saucepan over medium heat and cook until foamy and sizzling. Stir in the sugar, cream, salt and 1 teaspoon water, stirring until the sugar is dissolved. Bring to a boil and boil without stirring for 2 minutes. Remove from the heat and stir in the vanilla. If it looks like the butter has separated from the sauce, add a few drops of hot water and stir until smooth. Pour into a heatproof measuring cup and let cool while assembling the pie.
- To assemble: Remove the cookie base from the pan if desired. Fill the center of the cookie crust
- with scoops of ice cream. Sprinkle with the marshmallows, almonds and chocolate chips and slice. Drizzle butterscotch sauce over each slice and serve (see Cook's Note). Cover any leftovers with plastic wrap and freeze for up to 1 week.
ROCKY ROAD ICE CREAM SHOP PIE
Our easy no-bake Rocky Road Ice Cream Shop Pie is everything you'd expect-and hope for. It's made with marshmallows, pecans and chocolate chunks.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping, marshmallows, pecans and chocolate chunks. Spoon into crust.
- Freeze 6 hours or until firm.
- Remove pie from freezer 15 min. before serving. Let stand at room temperature or place in refrigerator until pie can be cut easily. Store leftovers in freezer.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
RHUBARB CRUMBLE ICE CREAM
This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 4h35m
Yield 1-1/2 quarts
Number Of Ingredients 10
Steps:
- Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.
Nutrition Facts :
ROCKY ROAD ICE CREAM
Make and share this Rocky Road Ice Cream recipe from Food.com.
Provided by robingracejohnson
Categories Frozen Desserts
Time 1h30m
Yield 1 1/2 quarts, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan over low heat cook and stir condensed milk and cocoa until smooth and slightly thickened; about 5 minutes.
- Remove from heat and allow to cool slightly.
- Stir in heavy cream, light cream, and vanilla.
- Refrigerate until cold.
- Pour mixture into ice cream maker and freeze according to manufacturers instructions, adding the nuts and marshmallows halfway through the process.
- Enjoy!
Nutrition Facts : Calories 517.2, Fat 38.1, SaturatedFat 21.1, Cholesterol 119.3, Sodium 108, Carbohydrate 40.8, Fiber 2.4, Sugar 33, Protein 8
ROCKY ROAD ICE CREAM
My daughters always want to put this rocky road ice cream in cones just like the ice cream shops do. We especially like the marshmallows, chocolate chips and chopped pecans. Sometimes we even add extra chips on top...and whipped cream, too. -Dale Langford Atwater, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine milk and half-and-half; heat to 175°. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved. Remove from heat. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Cover and refrigerate for 30 minutes., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 340 calories, Fat 24g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 88mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
ROCKY ROAD ICE CREAM SHOP PIE
Make and share this Rocky Road Ice Cream Shop Pie recipe from Food.com.
Provided by HeidiSue
Categories Frozen Desserts
Time 6h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Pour milk into large bowl.
- Add pudding mix and beat with a wire whisk until well blended, 1 to 2 minutes.
- Let stand 5 minutes or until slightly thickened.
- Fold whipped topping, chocolate chips, marshmallows, and nuts into pudding mixture.
- Spoon into crumb crust.
- Freeze pie until firm, about 6 hours or overnight.
- Let stand at room temperature for 10 minutes before serving to soften.
- Store leftover pie in the freezer.
Nutrition Facts : Calories 421.5, Fat 24.3, SaturatedFat 12.1, Cholesterol 6.4, Sodium 420.1, Carbohydrate 49.1, Fiber 2.2, Sugar 32, Protein 5.3
HOMEMADE ROCKY ROAD ICE CREAM
I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!
Provided by Keyla
Categories Frozen Desserts
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingrediants together in cylinder of ice cream maker; freeze according to manufacturers directions.
- Allow to set in freezer for 2-4 hours.
- Enjoy!
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