Blood orange sorbet, vanilla ice cream, and chocolate ganache come together so nicely in this easy and delicious ice cream pie.
Today is Pi Day! 3.14, you know. It’s a perfect day to make a pie!
An ice cream pie is super simple to make and is sure to please pretty much everyone at your table. It’s been a favorite dessert of mine since childhood. In fact, for many years, the Turtle Pie from Baskin-Robbins was my birthday “cake” of choice. I’m gonna need to test an at-home version of that next!
Now, it’s true that I like to stick to that rule about eat all the junk food you want as long as you make it yourself. It’s a built-in control that you won’t overdo the sweets.
While this pie is easy to make, leaning on commercial ice cream, sorbet, and cookie crumb crust, it takes a little time and effort with the homemade chocolate ganache. That makes it totally fall into the “make it yourself” category of junk foods, and is therefore totally cool to make. Amiright?
Justifications aside, this really is a delicious dessert, and you could absolutely make the cookie crust, ice cream, and sorbet yourself. But a few little shortcuts never hurt anyone, did they?
This basic ice cream pie is so versatile, you could make it every week without repeating yourself. Just mix up the flavor combinations, change out the crust, swap in different sorbets, sherbets, or ice cream. The world of ice cream pie is before you!
Just be sure to crown it with the luscious chocolate ganache!
Here are some other pies to consider for Pi Day:
- Chocolate Chip Pumpkin Pie
- Coconut Crunch Pie
- Mixed Berry Pie with Cinnamon and Lemon
- Nanna’s Apple Pie
- Lemon Meringue Pie
- Mini Apple Pies in Jars
- Chocolate Cream Pie
- Slab Apple Pie
- Toffee Dream Pie
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon light corn syrup
- 6 ounces dark chocolate chips about 1 cup
- 1 chocolate cookie crumb crust
- 1 pint blood orange sorbet softened
- 1 pint vanilla ice cream softened
- In a small saucepan over high heat, bring the cream, butter, and corn syrup to a boil. Remove from heat and whisk in the chocolate chips until smooth. Set aside until it reaches room temperature.
- Meanwhile, spread the softened sorbet into the bottom of the cookie crust. Add a layer of vanilla ice cream over the sorbet. It’s okay if the layers aren’t perfectly smooth. Place in the freezer.
- Once the ganache is cool, but still spreadable, spread it over the top of the ice cream. Store the pie in the freezer until serving time.
Nutritional values are approximate and are based on 1/8 of the recipe. Store leftovers in the freezer promptly and use within 4 days.
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What a cool idea to layer the sorbet and ice cream. You could have endless variations.
Yes, I think you could vary it quite a bit, add different flavors to the ganache, etc. Total mix and match dessert.