Ice cream pie recipe

It’s totally worth the brain freeze for this dessert! Photo / Fresh Media

Inspired by the classic PB&J sandwich, this rich ice cream pie is glamorous enough for guests but will be a winner for the whole family. Choose your favourite nut butter and jam combo or try a few different variations.

Ice cream pie

Serves 8

Ingredients

For the crust

140g salted sourdough crackers

⅓ cup raw walnut pieces, finely chopped

⅓ cup brown sugar

6 Tbsp unsalted butter, melted

For the filling

3 large eggs

½ cup brown sugar

½ tsp Himalayan salt

1 tsp vanilla extract

½ cup natural nut butter

1½ cups heavy cream

⅓ cup jam of your choice

1/2 tsp Himalayan salt, to garnish

Method

1. For the crust: Preheat the oven to 135°C. Place the crackers in a food processor and pulse to a coarse crumb. Pour into a deep pie dish along with nuts, sugar and salt and toss to combine.
2. Drizzle with melted butter and mix until evenly coated. Press firmly at the bottom and up the sides of the baking dish.
3. Bake for 20-25 minutes or until slightly browned. Leave to cool.
4. For the filling: Fill a medium saucepan with ⅓ water and bring to a simmer over medium-low heat.
5. Whisk eggs, sugar and salt in a large heatproof bowl and place over the pot, making sure the bowl does not touch the water. Using a heatproof rubber spatula, stir the egg mixture until the sugar is completely dissolved, about 5 minutes.
6. Remove from the heat, add vanilla and beat until thick, pale and the mixture has doubled in volume - about 10 minutes.
7. In a large bowl, work the nut butter with a spatula until soft and smooth. Add a third of the egg mixture and mix until lighter. Gently fold another third of the mixture in until just incorporated. Repeat with the remaining egg mixture.
8. Starting on low speed and gradually increasing to medium-high, beat the cream in the same bowl used for egg mixture (no need to wash it first!) until soft peaks form - about 2 minutes.
9. Gently fold in the nut butter mixture and pour over the crust. Add a dollop of jam and swirl with the blade of a knife. Sprinkle with rock salt and freeze for at least 8 hours before serving.
10. Remove from the freezer 15 minutes before serving.

NOTE:

This pie can be made up to 2 weeks in advance. Just wrap tightly and bring out to temperature for 30 minutes before slicing. Run the knife under hot water to get clean slices.