One of my favorite parts of our wedding planning is the fact that we'll be having an ice cream bar. Yeah. Ice. Cream. Bar. Need I say more?
And the Comfy Cow here in town will be providing said ice cream bar. The Comfy Cow is known for it's unique flavors like Cookie Monster Dough (jam packed with cookies galore!), Cake Batter Up, Red Velvet (we both swear you can distinctly taste the cake AND icing separately, it's amazing), and Banana Nana Fofana.
But on a recent trip to the Cow, and after a recent blog search (and not to mention this was last week's poll winner), I was after one thing - Freshly Brewed Coffee. Ice Cream. This is definitely one of the best coffee flavored ice creams I've ever had, and I could totally eat the whole quart by myself... but I decided to share and put that sucker in an ice cream pie! So enjoy!
Ingredients:
Adapted from Handle the Heat's recipe
Crust:
10 Oreos
10 Golden Oreos
Pack of Chocolate Graham Crackers (about 10-12)
10 Grasshopper Cookies (they're the Keebler version of Thin Mints)
4 tablespoons unsalted butter, melted
Filling:
1 quart coffee-flavored ice cream
Chocolate Ganache Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon unsalted butter
Preheat oven to 350 F.
In the bowl of a food processor, combine the oreos, golden oreos, graham crackers, and grasshopper cookies. Pulse until cookies are crumbled finely. Obviously, I was cleaning out all of the cookies from the pantry. Feel free to just stick with one cookie for the crust if you'd like, but I thought the crust was pretty awesome with all of the different types - or maybe I just had that Cookie Monster Dough ice cream on the brain and decided to implement it into the crust.
Add the melted butter to the cookies and pulse until the mixture resembles wet sand.
Pat the mixture into a 9 inch spring-form pan, going along the sides, as well.
Bake the crust for about 10 minutes or until slightly hard. Place on a cooling rack to cool completely. Then place in freezer for 30 minutes to harden up.
Meanwhile, remove ice cream from freezer and sit at room temperature to soften.
You can also make the ganache during this time, as well. Place heavy whipping cream in a small saucepan and bring to a simmer. Remove from heat and add chocolate chips. Let sit for about 5 minutes. Stir in tablespoon of butter until mixture is smooth. Let cool slightly.
Remove crust from freezer. Dump ice cream into a large bowl and stir until it becomes smooth and spreadable. Spread the ice cream on the chilled crust. Top with ganache and chill for at least 3 hours.
Andy and I both loved this pie! The jam-packed cookie crust went perfectly with the awesome coffee ice cream. And it's not just limited to coffee ice cream. The possibilities are endless with this one! As the days get hotter, this is the best way to end the day and cool off =)
Hope you guys have a great Wednesday and see you all tomorrow!
