Warmer days seem like they’re here to stay so, naturally, frozen desserts are making their way back into my kitchen. To be honest, when it comes to ice cream, I usually tend to enjoy it without too much fussing about: on its own or drizzled with a little bit of melted chocolate, or as a topper for fruit pies and galettes. But I felt like trying something a little bit new, while still in the couldn’t-be-easier department. Ice cream pie it is!
When this month’s PC Black Label Box made its way to my door, I was presented with 3 products to choose from: PC Black Label Green Tea, PC Black Label Gorgonzola Dolce Blue Cheese as well as PC Black Label Pistachio Ice Cream. My first thought went to the gorgonzola: growing up we often used to make an indulgently easy Sunday dinner by melting rich and creamy gorgonzola cheese with a little cream (to thin out the sauce) and we’d then stir in store-bought ravioli. It’s amazing. But because #PlayWithYourFood is the overarching theme of this PC Black Label campaign, it only seemed fair to go for something a little new. I opted to make a dessert with the pistachio ice cream, with a few simple ingredients.
This pie uses a no-bake graham cracker crust, and a mix of pistachio and coconut ice cream. You could pair the pistachio with pretty much any flavour of your choosing — salted caramel, chocolate, vanilla or raspberry is what I would happily opt for next time — but coconut made for a perfect combo. Top it with fresh berries and chill until firm. It’s a great dessert to make ahead of time and will happily feed a hungry crowd.
And now for a little giveaway! Head on over to my instagram page (@jennbartoli) for all the details on how to enter for your chance to win some goodies for next month’s PC Black Label challenge, including products from their range as well as a $50 gift card to Loblaws.
Pistachio and Raspberry Ice Cream Pie
• 2 cups graham cracker crumbs
• 5 tbsp unsalted butter, melted
• 125 ml PC Black Label pistachio ice cream, softened
• 125 ml coconut ice cream, softened
• 1/2 cup fresh raspberries
• 2 tbsp salted pistachios, chopped
In bowl, combine graham cracker crumbs and butter. Press into bottom and up sides of 8-inch pie plate, using back of spoon or measuring cup to tightly pack the mixture. Freeze until chilled, about 15 minutes.
Alternatively add scoops of pistachio and coconut ice cream into bottom of pie plate. Using spatula or back of spoon, swirl ice cream to slightly combine and create even layer. Top with raspberries. Freeze until firm, about 2 hours. Sprinkle with pistachios. Let stand at room temperature for a few minutes to soften slightly before slicing it up.