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Limey Ice Cream Pie

2 cups pretzels, crushed
2 tablespoons sugar
1/4 cup butter, melted
1 can (6 oz.) frozen limeade concentrate
1 quart vanilla ice cream (homemade or commercial)
1 cup whipping cream
fresh lime and mint leaves for garnish

Combine crushed pretzels, sugar, and melted butter. Press into the bottom and up sides of a large pie plate. Bake crust for 8-10 minutes at 350 degrees. Cool completely, then freeze until ready to use (freezing will make crust cold and allow ice cream pie to harden sooner).

Partially thaw limeade concentrate; slightly soften ice cream and fold into limeade (it need not be completely mixed at this point). Whip cream until stiff; fold into ice cream mix. Spoon filling into cold crust; freeze until firm. To serve, garnish each slice with a thin lime twist and a mint leaf.

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