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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. More Beautiful Desserts

Grace Parisi
September 2009

Gallery

© Petrina Tinslay

Recipe Summary

active:
30 mins
total:
3 hrs
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The pie can be frozen in an airtight container for up to 4 days.

Notes

Look for passion fruit nectar at supermarkets, preferably the Looza brand.

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