Today’s guest post is by the super funny Dorothy at Crazy for Crust. I crack up everyday reading her posts. Our daughters are the same age and we love so many of the same things it’s kind of scary. But good scary. She’s like my sister from another mister. Her love for crust and all things sweet brings out the most amazing and sometime very creative combinations. She actually put peach pie in a blondie. Genius!. So may I present Dorothy!
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Well hello there! My name is Dorothy, and I write Crazy for Crust. You know, the place where I'm crazy for crust? And, well, cookies? And cupcakes. Oh, and brownies too. Let's just say I have a sugar addiction. And I'm darn proud of it!
When Karen asked if I could help her out with a guest post, of course I said yes. I mean, I love Karen. Her cake decorating skills are awesome, and she married cookies and fudge. What's not to love?
I know it's September and all, and most of the country has switched to boots and Fall colors. But here outside Sacramento, it's still hot. Like, 99 this week hot. So I still want ice cream.
When I was a teenager I lived near a Baker's Square. Do you have those where you are? It's a restaurant/pie shop. I could lie to you and tell you we went there for dinner often. But I'll tell you the truth: usually when I ate at Baker's Square it was 11pm on Saturday night after I was out cruising with my friends. And what does one eat at 11pm on a Saturday night? A side of mashed potatoes and gravy with a slice of French Silk Pie, of course.
{In my defense, I was 17. Back then my metabolism actually existed.}
I haven't had French Silk Pie since back then, but I remember it well. So what's a girl to do when it's hot and she wants ice cream, but also gets a craving for pie?
Put the pie in the ice cream, of course!
I used the two-ingredient ice cream recipe, added chocolate pudding and chunks of pie crust. Because even ice cream is better with crust!
{It really is. I promise. Try it!}
French Silk Pie Ice Cream
by: Crazy for Crust
Ingredients:
1 refrigerated pie crust, unrolled
1 can sweetened condensed milk
2 cups heavy whipping cream, whipped OR 1 container Cool Whip
1 small package instant chocolate pudding mix
1 teaspoon vanilla
Directions:
Place unrolled pie crust on a cookie sheet covered in parchment or sprayed with cooking spray. Bake at 400 degrees for 10-15 minutes. Cool completely and break into small pieces.
Stir sweetened condensed milk, whipping cream or Cool Whip, pudding mix, and vanilla until combined. Stir in pie crust pieces. Place in a sealable container and freeze until hardened, at least 4 hours.
Note:
Using whipped cream in this recipe will result in a more ice-cream-like texture. Using Cool Whip will result in a slightly sweeter product. You can make this ice cream almost fat-free by using fat-free sweetened condensed milk, fat-free Cool Whip and sugar/fat-free pudding mix.
Thanks to Karen for having me today! I hope you feel better soon because I need to look at your gorgeous cakes and cookies again! In the meantime, come on over and visit me at Crazy for Crust. I'll talk your ear off and ply you with sugar.
xo, Dorothy
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SEE! I told you she’s hilarious! Thank you so much Dorothy for another awesome sweet combination!
Thanks for looking!
