Skinny Devils Food Ice Cream Pie Recipes

Steps:

• Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan with removable side. In a small bowl, whisk together peanut butter and hot water until smooth. Drizzle evenly over cookies.
• Top with banana slices. Carefully spoon ice cream evenly over all in pan; spread ice cream until smooth on top. Cover with plastic wrap and freeze for 8 hours or until firm.
• Let stand at room temperature for 10 minutes before serving. Remove side of pan; cut pie into 12 wedges. Drizzle fudge topping over wedges.

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
• For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
• For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
• To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

Steps:

• Make the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
• Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
• Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
• Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
• Change Things Up!
• Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
• Use any combination of ice cream flavor and candy/nut you'd like!

Steps:

• Bring the cream, sugar and vanilla to a low boil in a large saucepan.
• Meanwhile, pour the milk into a pie plate or shallow bowl and sprinkle with the gelatin in an even layer. Let sit until the gelatin looks completely damp, like wet sand.
• When the cream just reaches a boil, remove it from the heat and immediately add the chocolate, stirring to mix through. Let sit for a few minutes to melt the chocolate.
• Lightly coat an 8-inch springform pan with nonstick spray. Pulse the cookies in a food processor until very fine, almost powdery. Add the cookie crumbs to a large bowl and mix in the butter with a wooden spoon until the mixture holds together when pinched. Transfer the crust mixture to the prepared springform and pat evenly into the bottom and sides of the pan. Set aside.
• Whisk the hot cream and melted chocolate until smooth. Add the gelatin mixture, stirring well to melt the gelatin. Let cool slightly before pouring the filling through a sieve into the crust. Freeze for at least 2 hours or overnight. (To freeze for more than a day, wrap the entire springform in plastic wrap and then foil, and freeze for up to 1 month.)
• Top with whipped cream before serving.

Steps:

• 1. Break cookies into 1/2-inch pieces. (You may want to coat your fingertips with cooking spray to reduce the stickiness when handling cookies.) Place cookie pieces in bottom of a 9-inch deep dish pie pan.2. Place peanut butter and water in a medium microwaveable bowl, cover with plastic wrap, and cook on HIGH setting for 20 seconds. Remove from microwave, whisk until completely smooth, and drizzle evenly over cookies.3. Top with banana slices and carefully spoon ice cream evenly over all. Cover with plastic wrap and place in freezer until firm, about 8 hours. 4. At time of serving, drizzle chocolate syrup over all.EXCHANGES2 Carbohydrate1 FatNUTRITION FACTSCalories 191 Calories from Fat 55Total Fat 6 g Saturated Fat 3 gCholesterol 20 mgSodium 112 mgTotal Carbohydrate 32 g Dietary Fiber 1 g Sugars 18 gProtein 5 g

Steps:

• Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan.
• Whisk together the peanut butter and the hot water in a small bowl until smooth. Drizzle evenly over the cookie crumbles.
• Top with banana slices and carefully spoon ice cream evenly over all. Add the rest of the ice cream, spreading until smooth and even.
• Cover with plastic wrap and freeze until firm, at least 8 hours.
• Before serving, let stand at room temperature for 15 minutes. Remove the sides of the pan. Plate and then drizzle chocolate syrup over each piece.