Ingredients Jump to Instructions ↓

  1. 4 cups (2 pints) homemade or good-quality ice cream

  2. For Banana-Chocolate Eskimo Pie:

  3. 4 cups Banana-Chocolate Chip Ice Cream

  4. For Grasshopper Eskimo Pie:

  5. 1 recipe Chocolate Crumb Crust , frozen

  6. 4 cups Mint Chip Ice Cream

  7. 2 cups Chocolate Ganache , room temperature

Instructions Jump to Ingredients ↑

  1. Soften the ice cream in the refrigerator for 20 to 30 minutes, until it’s the consistency of soft-serve ice cream. Spread the ice cream in the crust using a cake spatula, working it from the center outward.

  2. Freeze the pie for at least 2 hours, uncovered, until the ice cream is solid (times will vary according to ice cream and freezer). Spread the ganache evenly over the top of the ice cream, covering up the ice cream but stopping just shy of the crumb crust. Refreeze immediately, uncovered.

  3. Freeze the pie for at least 1 hour more before serving. When the pie is fully frozen, cover it loosely with plastic wrap until served.

  4. To serve, cut pieces with a knife warmed in hot water. If the ice cream starts to stick to the knife, dip it in hot water and dry it with a paper towel before resuming cutting the pie. Serve immediately.


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