Strawberry Ice Cream Pie
Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
shortbread cookies
|
* |
| ⅓ | cup |
butter
melted |
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
ginger
ground |
|
| 2 | quarts |
ice cream
strawberry |
*
|
| ¼ | cup |
chocolate fudge topping
not too thick |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
shortbread cookies
|
* |
| 79 | ml |
butter
melted |
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
ginger
ground |
|
| 2 | quarts |
ice cream
strawberry |
*
|
| 59 | ml |
chocolate fudge topping
not too thick |
* |
Directions
- In food processor or blender, process cookies to fine crumbs.
Add butter, cinnamon, and ginger; process to mix well.
Turn crumb mixture into 9-inch pie plate.
Place crust in freezer 10 minutes.
- Scoop ice cream into balls; mound in prepared crust.
Place pie in freezer until ready to serve, up to 2 days.
- Place fudge topping in small MW bowl; MW om high 20 to 30 seconds until just warm.
Drizzle topping from tip of of teaspoon in random pattern on top of pie; decorate if desired with Chocolate-Dipped Strawberries.
Makes 10 to 12 servings.
