This gluten-free ice cream pie is the perfect dessert for all summer long!
24 gluten-free chocolate creme sandwich cookies, we used Goodie Girl
5 tablespoons unsalted butter, melted
2 pints of ice cream, your choice (delicious with coconut almond chocolate, chocolate peanut butter, strawberry or butter pecan)
Chocolate bar shavings, for garnish
In a food processor, pulse the chocolate creme sandwiches until completely crumbled. Pour in the melted butter and continue to pulse until all is incorporated.
Transfer the cookie and butter mixture into a 9-inch pie pan, disposable aluminum or glass is fine. Form the crust by using your fingers to press the cookie mixture onto the bottom and sides of the pan. You can press it just up to the rim or go a bit over. Once the crust is ready, place in the freezer until hardened, for 15 – 20 minutes.
Remove from the freezer. Working quickly, scoop the ice cream onto the crust and use a spatula to smooth out the ice cream evenly over the crust. Return the pie to the freezer until completely frozen, 30 – 40 minutes or overnight.
Remove, and add the chocolate shavings or garnish of choice and serve.
Keywords: ice cream pie, gluten-free pie