Every summer I find myself wanting a dessert but there is only requirement. It must be COLD. I actually prefer FROZEN! It is like cooling yourself from the inside. So, this weekend I had the honor of helping emcee the Tuttle Ice Cream Festival’s ice cream eating contest. It was crazy hot and humid! However, all of that Braum’s ice cream instantly cooled down the contestants in no time. Best part is that there ice cream was how you did it! So, I went home and started to work on creating a pie that would be easy to make and frozen. If you do not have time to make a pie…then luckily Braum’s has them ready for you to take! Making an ice cream pie is not hard but does take a little time…
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Pinkalicious Lemonade Pie
1 cup frozen pink lemonade concentrate
1 container Cool Whip
1 can sweetened condensed milk
1 shortbread cookie crust, pre-made
In a medium sized bowl mix together 1 cup of frozen lemonade concentrate with sweetened condensed milk until combined. Gently fold in the Cool Whip till it is combined. Pour the pink lemonade filling into the prepared pie crust and freeze for 3-4 hours. Serve with a dollop of whipped topping!
Mocha Toffee Pie
1 oreo pre-made cookie crust
1 container Braum’s Mocha Chip Ice Cream, softened
1 1/2 cup dark chocolate chips
1/4 cup whipping cream
1 tablespoon unsalted butter, softened
1/4 cup toffee pieces
Caramel sauce
Place the ice cream in the prepared Oreo cookie crust and press down to evenly distribute. Put the pie into the freezer for 2 hours to harden. To prepare the ganache topping: Melt the chocolate chips in a small saucepan over medium heat till melted. Remove from the heat and stir in the whipping cream and butter. Stir to combine till it is smooth. Pour the ganache over the top and then sprinkle with toffee pieces. Freeze for an additional 2 hours or over night. Before serving cut into pieces and place on your serving plate and then drizzle lightly with caramel sauce.