Creamsicle Ice Cream Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 26 c. gingersnap cookies
- 1/3 tbsp. pecan pieces
- 5 tbsp. plus 1 tsp (1 ⁄3 cup) butter
Instructions
- Coat a 9- to 10-in. pie plate with nonstick spray.
- Make Crust: Pulse gingersnaps and nuts in a food processor to make fine crumbs. Add butter and process to blend. Press over bottom and up sides of pie plate. Freeze 30 minutes until firm.
- Meanwhile soften sorbet and ice cream until spreadable but not melting.
- Spread 1 pt sorbet over bottom of crust. Spoon on ice cream, then spread into an even layer. Top with spoonfuls of remaining sorbet; spread to edges of pie. Freeze at least 4 hours, or wrap airtight and freeze up to 2 weeks.
- About 20 minutes before serving: Remove pie from freezer. Beat cream and sugar in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Spread decoratively on pie; garnish with orange slices and mint.
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