Ice cream pie

This tasty homemade ice cream pie recipe can be made up to 2 weeks in advance. Your little ones (and the bigger 'kids') will love it!

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freezing time 8

Course Dessert

Cuisine American

Servings people

Ingredients

For the crust

1 box Huntley & Palmers Baked Sourdough Himalayan Pink Salt Crackers
⅓ cup FreshLife Californian Walnut Pieces 45g, finely chopped.
⅓ cup brown sugar
6 tbsp unsalted butter melted

For the filling

3 large eggs
½ cup brown sugar
½ tsp Himalayan salt
1 tsp vanilla extract
½ cup natural nut butter
1 ½ cups heavy cream
⅓ cup jam of your choice
½ tsp Himalayan salt to garnish

Instructions

For the crust: Preheat oven to 135°C. Place crackers in a food processor and pulse until you obtain coarse crumbs. Pour into a deep pie dish along with nuts, sugar and salt and toss to combine.
Drizzle with melted butter and mix until evenly coated. Press firmly at the bottom and up the sides of the baking dish.
Bake 20-25mn or until slightly darker. Leave to cool.
For the filling: Fill a medium saucepan with 1/3 water and bring to a simmer over medium-low heat.
Whisk eggs, sugar and salt in a large heatproof bowl and place over the pot making sure the bowl does not touch the water. Using a heatproof rubber spatula, stir the egg mixture until the sugar is completely dissolved, about 5 minutes.
Remove from the heat, add vanilla and beat until thick, pale and the mixture has doubled in volume - about 10 minutes.
In a large bowl, work the nut butter until smooth and lose with your spatula. Add a third of the egg mixture and mix until lighter. Gently fold another third of the mixture in until just incorporated. Repeat with the rest of the egg mixture.
Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl you used for egg mixture (no need to wash) until soft peaks form - about 2 minutes.
Gently fold in the peanut butter mixture and pour over the crust. Add a dollop of jam and swirl with the blade of a knife. Sprinkle with rock salt and freeze for at least 8 hours before serving.
Remove from the freezer 15 minutes before serving.

Notes

Tip: This pie can be made up to 2 weeks in advance. Just wrap tightly to freeze. Bring out 30 minutes before slicing to serve. Run the knife under hot water to get clean slices.