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Pandan Ginger Ice Cream Pie

Posted on 02 March 2017

What would Saint Patrick's Day be without a vibrant green dessert? Try this tropical ice cream pie for something deliciously different!

Ingredients

CRUST
  • 3 cups ginger snaps (about ½ box)
  • 7 tbsp butter, melted
ICE CREAM FILLING WHIPPED CREAM TOPPING GARNISH
  • handful mint leaves, chopped
  • 2 tsp lime zest

Directions

CRUST
  1. Pulse ginger snaps in a food processor until fine.
  2. Combine with the melted butter until fully mixed.
  3. Press into a deep dish pie dish and freeze for 15 minutes until firm.
ICE CREAM FILLING
  1. In a stand mixer fitted with the paddle attachment, beat vanilla ice cream until smooth.
  2. Add lime zest and food color. Mix to combine.
  3. Pour this mixture into the crust, swirl in Pandan Extract and smooth with a spatula.
  4. Freeze for 6 hours.
WHIPPED CREAM TOPPING
  1. Place cream and pandan leaves in a saucepan and bring to a simmer.
  2. Reduce heat and simmer gently for 10 minutes.
  3. Remove from heat and chill until cold, about an hour.
  4. Strain pandan leaves from cream.
  5. Whip the cream and the powdered sugar to soft peak and add Pandan Extract.
  6. Smooth whipped cream over the frozen ice cream pie.
  7. Garnish with chopped mint and lime zest.

Adapted from Donna Hay's Pandan Key Lime Icebox Pie.

TIPS:
Tropical ice cream pie, perfect for Saint Patrick's Day!

Products used in this recipe

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