Monday, November 24, 2014

Thanksgiving 2014 - Perry's Ice Cream Pie

Thanksgiving week is upon us! I thought that instead of bombarding you with dozens of pumpkin/stuffing/turkey recipes this year, I would give you a single, delicious one. Inspired by my favorite hometown ice cream brand - Perry's Ice Cream!

I'm sure you've all been seeing images of the snowstorm that hit Buffalo, New York last week. Houses buried under five feet of snow, snow drifts up and over cars, highways closed, grocery stores cleared out, people building beer fridges out of the snow, etc, etc, etc. I'm proud to hail from that part of the world and I'm all too familiar with that type of weather. Don't worry about Buffalo. They generally dig out in a day and carry on with their business.

Even with all that snow, Perry's Ice Cream continued churning and making tasty flavors for their local fans. (I'm loving the looks of this chocolate cookies and cream they just created!) Each fall, Perry's comes out with a few limited edition flavors. This year I was lucky enough to receive two containers of their new Maple Cheesecake ice cream!

I promptly ate one of the containers. If you are in the WNY region, be sure to pick up a container of this stuff. The cheesecake flavor is really mild and disappears behind the maple. It's not just maple, there's ribbons of maple crunch running through the ice cream.

The second container was set aside for my "Friendsgiving" this past weekend. I decided that in addition to the traditional pumpkin pie, I would make an ice cream pie. It's an incredibly easy pie to make. Just put together your favorite cookie crust, I made the Momofuku Milk oatmeal cookie crust, and top it with the ice cream! Freeze until solid and serve with some whipped cream.

When given the two options of pumpkin pie and Maple cheesecake ice cream pie, what do you think my friends chose? I'll let the entire pumpkin pie in my fridge answer that question.

Not in a Perry's region? This ice cream pie would also be amazing with butter pecan or toffee-flavored ice creams. Just keep it simple and you'll have a tasty Thanksgiving dessert in no time!

Disclaimer: This post is not sponsored by Perry's Ice Cream. I am a member of their Inside Scoopers program and via this relationship they occasionally send me their new flavors. I receive no financial compensation for these posts and all opinions are my own. That being said, I've been eating Perry's Ice Cream since I was a little girl. It is awesome.

One year ago: Cranberry-Orange Mallomars
Two years ago: Strawberry Rice Krispie Treats
Three years ago: Sausage & Gorgonzola Mac'n'Cheese
Four years ago: White Chocolate Pastry Cream Crostata

Perry's Ice Cream Pie
A Wilde Original

1.5 quarts Maple Cheesecake ice cream (or your favorite Fall flavor)
1 cookie crust
Whipped cream

Cookie Crust
From Momofuku Milk

4 tablespoons butter, room temperature
3 tablespoons packed brown sugar
1 1/2 tablespoons granulated sugar
1 egg yolk
1/4 cup flour
3/4 cup old fashioned rolled oats
pinch baking powder
pinch baking soda
1/4 teaspoons kosher salt

1/2 tablespoon packed brown sugar
1/8 teaspoon kosher salt
2 tablespoons butter, melted

Heat oven to 350 ºF. Line a baking sheet with parchment paper or a silpat.

Beat butter and sugars together until fluffy and combined. Scrape down sides of the bowl. Add egg yolk and beat on low until incorporated, increase speed to medium-high and beat for 2 minutes. Mixture will lighten.

Add flour, oats, baking powder, baking soda and salt. Mix on low until forms a dough ball. Scrape out dough on the prepared pan and spread to 1/4-inch thick. Bake for 10-12 minutes, or until browned, puffy, but set.

Remove from the oven and allow to cool completely.

Crumble up cookie and toss in a food processor. Add brown sugar and kosher salt and pulse until cookie is broken down and the mixture looks like sand. (You can do this in a zip-top bag with a rolling pin, if you don't have a food processor) Add butter and quickly pulse until butter has coated all of the cookie mixture.

Press cookie crumbs into the bottom of a spring-form pan. Bake for 8 minutes. Remove from the oven and let cool completely.


Remove bottom of the spring-form pan. Line the inside edges of the pan ring with plastic wrap. Drop the bottom back in. (This will allow you to add the ice cream, without concern that it will stick to the entire pan.) Add entire container of ice cream to the pan, scooping it out of the container in large chunks. Smooth the ice cream out with a spatula.

Fold the plastic wrap over the top of the ice cream. Cover an exposed bits of ice cream with an additional piece of plastic wrap.  Pop this in the freezer for at least 4 hours. When you are ready to eat, unlock the spring-form pan and remove the plastic wrap. Cut into pie wedges with a sharp knife. Top with whipped cream and enjoy!
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