Well, Thanksgiving didn’t exactly go as planned…but I think I will save that story for next Tuesday! However, the pie exceeded all expectations!
It is not uncommon in sunny Texas to celebrate this time of year with ice cream. Baskin Robbins even sells an ice cream-Turkey cake! This year I decided to try something new and make a Pumpkin Ice Cream Pie. Now Blue Bell Ice Cream helps with this awesome flavor including rich pumpkin ice cream, caramel ribbons, and sugar-coated pecans. I usually make my own cookie crust, but this year was different (remember that story on Tuesday).
Set the ice cream out to thaw a bit and then fill the crust to a flat level like this.
Cover and return to the freezer for a couple of hours.
Next, melt in a saucepan one half stick of butter, and a 4 oz bar of Baker’s German’s sweet chocolate baking bar. After all is melted on a low heat, whisk in a cup of sugar, a tablespoon of light corn syrup, and a small can of evaporated milk. Stir until smooth and thick for about five minutes. Remove from heat and stir in a teaspoon of vanilla.
Place the sauce in the refrigerator for an hour to cool and thicken to a consistency much like icing.
Spread the cold sauce over the cold ice cream pie, cover and return to freezer for at least an hour. When ready to serve, let it sit out for about five minutes….slice….top with French Vanilla Seasonal Cool Whip and a dash of Pumpkin Pie Seasoning. It is so rich and good you do not have to worry about leftovers!
What about Christmas you ask?? You can also do this with any ice cream…peppermint…Blue Belle Christmas Cookie…or roll your favorite flavor into balls the size of tennis balls. Shape the ice cream, roll through coconut and wrap in Saran Wrap individually. Make the same chocolate sauce. When ready to serve, place your ice cream ball in a dessert dish, cover with cool chocolate sauce, and top with whipped cream. My kids grew up calling these SNOWBALLS.
We actually had cold weather this week…but down here we are never too cold for ice cream!