End your Memorial Day or 4th of July bash on a sweet note with my cool, refreshing and patriotic Red, White, and Blue Ice Cream Pie with a Biscoff cookie crust dessert.
Yes, you read that right; instead of the standard graham crackers I upped the ante and made this pie crust with Biscoff cookies! If you like these cookies, you will love this delectably crunchy pie crust. In case you didn’t know, according to the Biscoff Web site, the name Biscoff came from the words BIScuits & COFFee.
And, the filling, well it can’t get any more indulgent than rich, creamy, buttery-tasting vanilla ice cream studded with bits of luscious ripe strawberries and delightfully juicy blueberries. It’s a family-friendly and kid-friendly dessert of epic proportions.
This make-ahead Red, White, and Blue Ice Cream Pie recipe is easy to make, and if you are in a time crunch, you can also substitute a pre-made graham cracker crust.
What is an ice cream pie?
An ice cream pie in it’s most basic form is just a pie crust filled with ice cream and refrozen. Of course, there are as many variations as there are flavors of ice cream and the sky is the limit with types of ice cream and toppings. I used vanilla ice cream with blueberries and strawberries because I wanted a red, white, and blue dessert, but other variations to consider include: chocolate ice cream pie with heath bar crumbles, mint chocolate chip ice cream pie topped with Andes mint chips, and mud pie with vanilla ice cream and espresso. You get the idea!
Most often the pie crust for ice cream pies is made with graham crackers, but pretty much any type of cookie can be used including Oreos, pecan sandies, vanilla wafers, gingersnaps, etc.
How to make a cookie pie crust from scratch?
Of course, you can always purchase a premade graham cracker or Oreo pie crust and, the truth is, I doubt you can tell the difference in taste from a homemade crust. However, with this cookie crust, it’s definitely worth it to make the pie crust from scratch.
To make the cookie crust, I simply pulverized a package of cookies in my food processor, added a bit of butter and sugar, and baked the crust for seven minutes. If you don’t have a food processor, simply place the cookies in a sturdy plastic bag and crush them with a rolling pin. You can substitute any type of cookie you like for the Biscoff cookies….