Nutella Crunch Ice Cream Pie & Bluberry Pie Ice Cream Pie

Well since I covered Sure I didn’t make homemade Nutella ice cream, but guess what? I’m betting that you probably won’t really care when I tell you can easily and quickly make Nutella ice cream by softening your favorite ice cream with a few swirls of a wooden spoon and fold in some Nutella and chopped Feraro Rocheros for a Nutella Crunch Ice Cream that will have everyone screaming for more. As you can see, I took that same high culinary method and blended vanilla with some blueberry preserves for a Blueberry Pie Ice Cream Pie. Just a few weeks ago, I figured why not ice cream pie, right? It’s fast and easy to make and it has a crust on it–often my favorite part on a pie, and I love having a textural contrast in food.

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This is a simple concept with a simple execution. Find your favorite cookie give it a pulverizing whirl in the food processor, press, bake and cool, then fill it up with up your favorite ice cream flavor. For this post I chose a chocolate ice cream base and infused some Nutella in it and then added chopped Ferraro Rochero for added texture, crunch and flavor. As fo the other ice cream pie featured in this post, that’s a Blueberry Pie Ice cream Pie. It’s blueberry pie in a ice cream form with a crisp graham cracker crust for a bite that’s creamy, crunchy and fruity all at the same time.

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It’s not often that my desserts are plowed through by my family—being non-dessert lovers and all. Yes, I know the unfortunate nature of this makes me sigh every so often. But this was an exception, my son discovered Nutella at school and I begged, okay-forced Matt to try a Feraro Rochero and now they are both likers of the hazelnut spread and the candy. So coupling their new found affection with ice cream and an Oreo crust was a promise that translated to a fast consumption of ice cream pie eating. As for the blueberry pie ice cream they gave it a big pass. Okay by me, since stretch pants are always in season and I could easily take my time having an ice cream pie a night.

A few notes:

• I used pie tins but any pie pan, cake pan or cheesecake pan will also work for the recipe.
• For the blueberry ice cream pie I used blueberry preserves, not jelly. I wanted it chunky and with chunks of blueberries.
• Ice cream pies can be way ahead and kept covered with plastic wrap laid directly on the surface to prevent any icesicles from forming

Nutella Crunch Ice Cream Pie

Makes approximately 2 pints

Ingredients:

Crust:

• 16 Oreos, pulverized
• 7 tablespoons butter

Nutella ice cream

• 2 Pints of chocolate ice cream
• 1/2 cup Nutella
• 12 Feraro Rochero, chopped

Instructions:

1. Pulverize graham crackers and place crumbs in a bowl. Add butter and stir to combine. Press mixture into pie tins and bake at 350 degrees for about 7-10 minutes. Remove from oven and let cool.
2. Place ice cream in a bowl and using a wooden spoon soften ice cream by stirring it around. Add in Nutella and lightly stir (Nutella should appear streaked in the ice cream). Chop up 8 Feraro Rochero stir into mixture.
3. Pour mixture into cooled pie crust and place in freezer until set.

Blueberry Pie Ice Cream Pie

Crust

• •12 graham crackers, pulverized
• •7 tablespoon butter

Blueberry Ice Cream

• 2 pints vanilla ice cream
• 1/2 cup blueberry preserves

Instructions:

1. Pulverize Oreos and place crumbs in a bowl. Add butter and stir to combine. Press mixture into pie tins and bake at 350 degrees for about 7-10 minutes. Remove from oven and let cool.
2. Place ice cream in a bowl and using a wooden spoon soften ice cream by stirring it around. Add in blueberry preserves and lightly stir (preserve should appear streaked in the ice cream).
3. Pour mixture into cooled pie crust and place in freezer until set.