Tuesday, June 10, 2014

PB&J Ice Cream Pie

After a long winter and a short spring, it seems like summer is gaining momentum in central PA, with the temperature hovering consistently around the eighty degree mark. I love living in a part of the country where you experience all four seasons, and one of my favorite things about the hottest season is the tendency to hang around with friends and family, out of doors, with good food and drinks - aka, the barbecue.

If there's any issue with these impromptu gatherings, it's that I never really know what to bring along. Wine and dessert always seem like the standard choices, but the former seems somewhat boring and who really feels like baking in the heat? This ice cream pie, a fun riff on a classic childhood sandwich, is SO EASY! and honestly, so good. I'm not ashamed to say that I ate about a third of this thing last Saturday evening.

-16 peanut butter sandwich cookies (such as Nutter Butter)
-1 tablespoon peanut butter
-1 pint vanilla ice cream (I hate to suggest, but Haagen Dazs is great here)
-1 pint raspberry or strawberry sorbet
-whipped cream, crushed leftover cookies and/or fruit for topping

-Set ice cream and sorbet out to soften.
-Pulse the cookies and peanut butter together in a food processor until the mixture is like coarse sand. Press into the bottom and slightly up the sides of a standard-sized pie pan. Set in the freezer for ten minutes.
-Once the ice cream has softened and the pie crust has set, spread the ice cream in an even layer over the crust. Set in the freezer for ten minutes.
-Finally, spread the sorbet on top, swirling to make it pretty. Set in the freezer for at least thirty minutes.
-Top with whipped cream, leftover cookies or fruit.

**Use gluten free peanut butter cookies to make this, well, gluten free!

Enjoy. :)

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