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
- Pulse ginger snaps in a food processor until fine.
- Combine with the melted butter until fully mixed.
- Press into a deep dish pie dish and freeze for 15 minutes until firm.
ICE CREAM FILLING
- In a stand mixer fitted with the paddle attachment, beat vanilla ice cream until smooth.
- Add lime zest and food color. Mix to combine.
- Pour this mixture into the crust, swirl in Pandan Extract and smooth with a spatula.
- Freeze for 6 hours.
WHIPPED CREAM TOPPING
- Place cream and pandan leaves in a saucepan and bring to a simmer.
- Reduce heat and simmer gently for 10 minutes.
- Remove from heat and chill until cold, about an hour.
- Strain pandan leaves from cream.
- Whip the cream and the powdered sugar to soft peak and add Pandan Extract.
- Smooth whipped cream over the frozen ice cream pie.
- Garnish with chopped mint and lime zest.
Adapted from Donna Hay's Pandan Key Lime Icebox Pie.
TIPS:
© 2017 Amoretti® All Rights Reserved
