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Raspberry Butter Almond Ice Cream Pie w/ Chocolate Chip Cookie Crust

12/11/15 | Sabroso

Disclosure: This is a sponsored post. All thoughts, opinions and hot weather are purely my own.

Raspberry-Butter-Almond-Ice-Cream-Pie

It’s the most wonderful time of the year y’all. Delicious sweets galore, and a valid reason to consume them! The holidays are marvelous like that. We get bombarded with sweets, from everywhere; whether it’s in the office (holiday parties), meeting up with friends for a potluck, or just visiting your family over the weekend. Cookies everywhere! Even if it isn’t Christmas day yet, people are still loaded up with cookies, ready to treat their guests, family, and friends.

If you’re like me, eventually you just get “cookied” out. I don’t like to waste things though. I’m definitely not throwing cookies away and I don’t want to give them away either (my cookies!). So what do you do with this abundance of yum? What do you do with Santa’s chocolate chip cookies that the kids left out if you don’t eat them but they’ve been sitting out all night? You turn those cookies into pie crust.

I’m going to show you how to repurpose these cookies into yet another delightful dessert for those coworkers, friends and family. Yes, this is essentially re-gifting if you got those cookies from them. Yes, I It’s usually looked down upon, but come on…how could you hate on a Chocolate chip cookie pie crust. Impossible!

Raspberry-Butter-Almond-Ice-Cream-Pie2

Raspberry Butter Almond Ice Cream Pie w/ Chocolate Chip Cookie Crust
2015-12-11 13:35:59
Serves 6
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Prep Time
4 hr
Cook Time
10 min
Prep Time
4 hr
Cook Time
10 min
Ingredients
  1. ⅓ cup of White Chocolate Raspberry International Delight creamer.
  2. 16 chocolate chip cookies (enough to fill 2 cups)
  3. 2 Tbsp of Unsalted Butter
  4. 7 scoops of Butter Almond Ice Cream
  5. 1 Tbsp of green sugar crystals
  6. 20 chopped raspberries
  7. Chocolate shell sauce
  8. Vegetable oil spray
  9. - whipped cream
  10. 1 cup of heavy whipping cream
  11. 3 drops of vanilla extract
  12. red food coloring
  13. 2 tsp of sugar
Related:   Yucateco Habanero Steak Salad {#SauceOn}
Instructions
  1. Break up the cookies in a food process or place in a resealable bag and mash with a rolling pin until it's all fine crumbs.
  2. Place crumbs in a big bowl to mix with the melted butter. Stir with a spatula until butter is fully mixed with crumbs.
  3. spray cupcake pan with vegetable oil spray.
  4. place cookie mix into all 6 cupcake molds in the pan. (Make sure not to make too much of a thick layer with the cookie crust)
  5. Mold crumbs into mini pie crusts using a spoon or a small measuring.
  6. bake for 10 minutes at 375°.
  7. Remove pan from oven and leave on counter to cool off.
  8. Place the International Delight White Chocolate Raspberry creamer and the butter almond ice cream in a bowl. Use a hand mixer to blend these together while putting in the chopped raspberries.
  9. Place that mix in the freezer for 2 hours so I can get back the Ice cream texture.
  10. After those 2 hours, pour a couple of drops of premade Chocolate shell sauce (found in many supermarkets) onto each mini cookie crust and swivel the pan to get a nice thin even coat. Place that in the freezer for 10 minutes and let it harden.
  11. Once the chocolate has hardened on the crust, take mixed ice cream and fill the pie crusts. Be sure not to fill these up too much, because we need to top them with some whipped cream. Place the mini pies in the freezer again for another 30 minutes.
  12. While that's in the freezer, place the heavy cream, sugar, and vanilla extract in the metal bowl and mix using a hand mixer. Mix for 3 minutes.
  13. pull the mini pies out of the freezer and top them with whipped cream.
  14. Sprinkle with some green sugar for that holiday magic.
  15. Use left over raspberries as garnish.
Related:   Thoughts & Tips About Avocados
Notes
  1. Top with whipped cream only when ready to serve.
My Mamihood http://mymamihood.com/
Raspberry-Butter-Almond-Ice-Cream-Pie3 

The raspberry really does compliment the flavor of the cookie crust and the butter almonds in the ice cream. I like making these into personal pies because then you don’t have to worry about serving each person a slice of pie as it melts on the kitchen counter. Your family and friends will appreciate the extra effort. They will Voilà; There’s some of that Christmas spirit we hear about, in its simplest form. Happy Holidays everyone! 

If you want to check out more recipes, sign up for the International Delight newsletter and follow International Delight on Facebook, Instagram and Twitter!

This conversation is sponsored by International Delight. The opinions and text are all mine.

 

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Chief Executive Mami

Sili Recio is a mom, writer and advocate based in Orlando, Florida.  She is also a staff member at MomsRising, a grassroots organization advocating for moms and families. Sili is deeply committed to changing the world and works daily to inspire and empower women through storytelling and advocacy. 

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