This isn't the kind of ice cream pie you'd make for a kiddie birthday party. Instead of a plain cookie crust, Grace Parisi creates a crispy, chewy one with crumbled gingersnaps, dried pineapple and candied ginger. And instead of the usual caramel or chocolate sauce on top, she prepares a delectable mix of dulce de leche and passion fruit nectar from the supermarket.
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One 8-ounce box gingersnaps, lightly crushed
1 dried sweetened pineapple ring (1 1/2 ounces), coarsely chopped
2 tablespoons coarsely chopped candied ginger
4 tablespoons unsalted butter, softened
1 1/4 cups dulce de leche (16-ounce jar)
1/2 cup passion fruit nectar (see Note)
3 pints vanilla ice cream, slightly softened
1/4 cup salted roasted pistachios, coarsely chopped
2 tablespoons shredded sweetened coconut
How to Make It
In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.
In a blender, blend the dulce de leche and passion fruit nectar until smooth.
Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies. Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 1/2 hours.
Remove the ring and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.
Look for passion fruit nectar at supermarkets, preferably the Looza brand.
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