Sunny skies, bike rides and smiles all around! Want to get in on the summer ice cream action? You can mix up your own classic-with-a-twist with this easy and delicious recipe for Rocky Road Ice Cream Pie. It’s the best of both worlds, and everyone will want a try (though you might want to save it all for yourself…)
Read below, or download the PDF here.
9oz (250g) graham crackers, finely crushed
1⁄4 cup granulated sugar
9 tbsp unsalted butter, melted and cooled
For the filling
1 quart good-quality chocolate ice cream, softened
1⁄2 cup mini marshmallows, plus extra to serve
1⁄3 cup pecans, coarsely chopped, plus extra to serve
1⁄3 cup blanched almonds, coarsely chopped, plus extra to serve
9in (23cm) deep loose-bottomed, fluted tart pan
You can store the blind-baked cracker base, wrapped in plastic wrap, in the fridge up to 2 days ahead.
1. Preheat the oven to 350°F (180°C). Combine the cracker crumbs, sugar, and butter in a large bowl until the mixture resembles fine bread crumbs.
2. Spread the mixture evenly in the pan, packing it down well to make a firm base with a 1in (2.5cm) side. Bake the base for 10 minutes. Remove from the heat, let cool, then chill until needed.
3. For the filling, pulse the ice cream in a food processor, a little at a time, until thick, creamy, and smooth. Transfer it to a large bowl.
4. Fold in the marshmallows and nuts. Spread the filling in the crust evenly and freeze for at least 1 hour, until firm. To serve, thaw the pie in the fridge for 20–30 minutes, remove from the pan, and top with marshmallows and nuts. You can store the pie, covered in the freezer, for up to 2 months.
Hungry for more? Desserts pairs 68 classic desserts from around the world with step-by-step photography and ideas for variations - in all this cookbook packs in more than 400 recipes.