QUICK to prepare, always a hit, perfect for a hot summer menu!   This  Gingersnap Ice Box Pie recipe can be used with a variety of flavors.   It has the crunch of gingersnaps in a crust and ice box cold ice cream or sherbert as the highlight.  It was such fun discovering this during a private cooking lesson last summer.

Next time you’re in the grocery store, buy a bag of gingersnaps and a 1/2 gallon of ice cream or sherbert to have on hand.  When the request for a summer dessert comes up, you’re good to go!  Crust only takes 10- 15 minutes to prep, bakes in half that time, cool and fill.

Experiment with different flavors- so many pair well with Gingersnaps- coffee, lemon, lime, chocolate, caramel.  The list goes on.  For the upcoming patriotic holidays, try blueberry and vanilla ice cream with fresh raspberries on top! Or, check out Go Red White & Blue this weekend

Gingersnap Ice Box Pie

Crust:

**be sure to use crunchy, not soft gingersnap cookies

Blend all 3 ingredients together in a blender or food processor.  Crumbs should be fine not coarse.

Carefully press into buttered pie plate.  Bake 6-8 minutes at 350.  Cool 30 minutes before filling.

Here we’re using Lime Sherbert-soften the sherbert for 10 minutes; place scoops into shell.

Filling:

  • 1- ½ gallon ice cream or sherbert, softened but not runny

Gently add ice cream to crust and spread to fill in completely. Chill for at least 30 minutes or you can   freeze for up to 5 days, covered well with wax or freezer paper, then foil.  Let sit at room temperature at least 20 minutes before slicing.  Top the whole pie or each slice with a creative, colorful garnish like citrus zest, candied ginger bits, chopped candy bar pieces, etc. etc.

Gently swirl and spread the ice cream. Garnish w citrus zest, chill at least 1 hour before serving. If freezing, save garnishing for just before serving.

 

  Another Variation: Choc chip ice cream  garnished with dark choc shavings & choc covered  espresso beans. Mmmmm.