ICE CREAM WITH MINI PIES RECIPES
MINI CREAMSICLE™ ICE CREAM PIES RECIPE - PILLSBURY.COM
You’re only five ingredients away from these dreamy Mini Creamsicle™ Ice Cream Pies! Bake Pillsbury™ pie crusts in muffin tins, then fill with a sherbet-ice cream mixture and top with a creamy whipped topping and orange peel. Perfect for a summertime party!
Provided by Pillsbury Kitchens
Total Time 4 hours 30 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4-inch rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick with fork. Bake 8 to 10 minutes or until lightly browned. Cool completely, about 1 hour.
- Gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.
- Let stand at room temperature 5 minutes before serving. Garnish with whipped topping and orange peel.
Nutrition Facts : Calories 190 , CarbohydrateContent 23 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 190 mg, SugarContent 5 g, TransFatContent 0 g
LIME COOLER MINI ICE CREAM PIES RECIPE - PILLSBURY.COM
Here's a 4-ingredient dessert idea that couldn't be easier: creamy lime sherbet and ice cream in a simple pie crust cup.
Provided by Pillsbury Kitchens
Total Time 4 hours 30 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4-inch rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick with fork. Bake 8 to 10 minutes or until lightly browned. Cool completely, about 1 hour.
- Gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.
- Let stand at room temperature 5 minutes before serving. Garnish with whipped topping and lime peel.
Nutrition Facts : Calories 190 , CarbohydrateContent 23 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 190 mg, SugarContent 5 g, TransFatContent 0 g
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Have you ever roasted a strawberry? Nope, neither have we. But Erin McDowell, author of The Fearless Baker, says we should, and her recipe for mini strawberry ice-cream pies is proof.
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From purewow.com
Reviews 4.2
Total Time 40 minutes
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From purewow.com
Reviews 4.2
Total Time 40 minutes
Calories 778 calories per serving
- 1. Make the Crust: Preheat the oven to 350?F. Place four mini pie or tart pans on a baking sheet. 2. In the bowl of a food processor, pulse the graham crackers to fine crumbs. Add the cinnamon and salt; pulse to combine. Add the melted butter and mix until combined. 3. Divide the crumb mixture among the prepared mini pans and press into an even layer on the base and up the sides to form a crust. Bake until golden brown, 12 to 15 minutes. Cool completely. 4. Make the Filling: While the crusts bake, place the strawberries in an even layer on a baking sheet. Sprinkle the sugar over the strawberries, tossing to combine. Drizzle the vanilla extract over the berries and toss to combine. 5. Transfer to the oven and roast until the berries are tender and the juices have thickened, 15 to 20 minutes. Cool completely. 6. Spoon the strawberries into the cooled crusts. When ready to serve, scoop the ice cream on top.
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MINI COOKIES ‘N’ CREAM ICE CREAM PIES RECIPE BY TASTY
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From tasty.co
Reviews 96
Cuisine American
Calories 322 calories per serving
From tasty.co
Reviews 96
Cuisine American
Calories 322 calories per serving
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From williams-sonoma.com
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