FROZEN BIRTHDAY PIE

 

Frozen Birthday Cake Pie

My husband and oldest daughter have July birthdays. Our daughter, in her childhood, always wanted ice cream cakes. Usually I would order one from a local ice cream bakery that specializes in children's cakes. One year I made one from scratch. I said never again. SO much work. Usually my husband would get either a pie from a local farm stand we like, or I'd do special ice cream sundaes or brownie sundaes or order one of those huge chocolate chip cookie pies.  This year, because he's dieting from sugar, I decided to make a healthier version of an ice cream pie I have had for years. The original recipe calls for regular refined sugar and dairy milk ice cream. I tweaked it a bit and it was a hit! I named it "frozen birthday cake pie"

FROZEN BIRTHDAY CAKE PIE

2 squares of unsweetened chocolate (1 oz each square)

1/4 c. butter, cubed

(note: I used vegan Earth Balance butter......big mistake....stick with dairy butter and you'll fare better than I did)

1 can (5 oz) evaporated milk

1/2 c. sugar

(I used 1/2 c. of raw sugar...you can also use agave)

1  pint of coffee ice cream, softened

(I used Planet Oat brand oatmilk chocolate peanut butter ice cream for a healthier version of pie....oat milk ice cream is creamy and has less sugar and fat than cows milk ice cream) 

1 Graham Cracker pie crust 

(you can also use a chocolate one...we used the regular one)

1 carton (8 oz) frozen whipped topping, thawed

(I used 3/4 of the container and it was the light cool whip version...do NOT use the fat free kind as it is too watery and won't spread well)

1/4 c. chopped pecans or walnuts 

(optional...I chose not to use them this year)

2 tablespoons of rainbow sprinkles

• In a heavy saucepan, melt the chocolate and butter over low heat. 
• Stir in the milk and sugar and bring to a boil. Raise the heat to medium and stir constantly for about 3-4 minutes or until thickened. Remove from the heat and let it cool completely. 
• Spoon the softened ice cream into the pie crust.
• Stir the chocolate sauce and pour over the top of the ice cream. 
• Place in freezer for about 10-15 minutes.
• Remove pie and spread thawed out cool whip over the top of the pie.  
• Sprinkle with nuts of your choice or rainbow  sprinkles for a party affect. 
• Freeze until totally firm (I froze for 3 hours before serving). 

NOTES: The key to this coming out perfect is the use of real butter. We love oat milk ice cream in our home so that's what I chose. You could probably also use coconut milk or almond milk ice cream but I have only made this twice and the first time was with cows milk coffee ice  cream. We preferred this year's choice: chocolate peanut butter oat milk ice cream. DELISH!  Planet Oat does make a coffee swirl flavor as well which would be awesome. 

ENJOY!!

ps As with all of my recipes under the faithfixes label, you do have permission to download, copy, or print out this recipe.