You Scream, I Scream

So long swim suits, beach days, and ice cream.  Whoa, whoa, whoa.  Just because we are making our way into fall doesn’t mean we have to give up our ice cream.  I am a STRONG believer that frozen yogurt and ice cream are good year-round (Pumpkin froyo or peppermint ice cream anyone?) and sometimes taste better in the winter.  And goodness knows I will continue to rock that swim suit long into the winter months.  I’m just that sort of California girl.  I’ve saved some images from my Labor Day adventures and decided to share before we get too far into fall.

Yes, this would be my father and grandfather texting.  Quality bonding time.  I only hope they are not texting each other.  That would be too far.  😉


Every time I go to Laguna, I like to walk around the beach and see how many pieces of sea glass I can pick up.  My cousin happened to be bobbing in the ocean and picked up a few shells.  I was bound and determined to find something as (or more) special to take home (I might just be that competitive), so I set out into the waves and this is what I came back with 🙂

Ready for this ice cream goodness? I’ve highlighted two of our favorites for your reading pleasure.  My dad is a chocolate fan, and it tends to be more popular of the bunch, but I wanted to make a vanilla bean sort for some of us purists. Just kidding, I just like vanilla 🙂 There might be a mint chip or peppermint type in my future…


Oreo Ice Cream Pie
2 1/2 cups finely smashed Oreos (chocolate graham crackers/cookies also work)
1 quart Oreo ice cream (mint chip might be tasty)
1 jar of fudge
whipped cream (as a topper)
4 Tbsp melted butter (optional: sub out Agave Nectar)

Directions: Melt the butter in a pan and add in the graham cracker crumbs.  Mix well and quickly transfer to a 9″ pie pan and press the crumbs into the bottom and along the sides. If there is not enough butter, use some agave syrup to get the crumbs moving. Let the ice cream sit out and melt a bit so it is easier to spread around.  Pour the carton of ice cream into the pan and set in the freezer for at least 3-4 hours, best if overnight.  It’s smart to spread the ice cream around the plate so that it creates a level surface.  Once the ice cream has hardened, take the jar of fudge and spread it over the top.  Place back in the freezer for a few more hours, then enjoy 🙂

Vanilla Ice Cream Pie
2 1/2 cups finely smashed graham crackers (I added some TJ vanilla bean wafers as an extra pick-me-up flavor)
1 quart vanilla bean ice cream (for more summer flavors, strawberry might be worthwhile)
3 cups berries of your choice (strawberries, raspberries, and blackberries with a few Tbsp of sugar make for an excellent mix)
whipped cream (as a topper)
4 Tbsp melted butter (optional: sub out Agave Nectar)

Directions: Melt the butter in a pan and add in the graham cracker crumbs.  Mix well and quickly transfer to a 9″ pie pan and press the crumbs into the bottom and along the sides. If there is not enough butter, use some agave syrup to get the crumbs moving.  Let the ice cream sit out and melt a bit so it is easier to spread around.  Pour the carton of ice cream into the pan and set in the freezer for at least 3-4 hours, best if overnight.  It’s smart to spread the ice cream around the plate so that it creates a level surface. When ready to eat, mix a bowl of berries with a few tablespoons of sugar.  This helps release the juices and pairs perfectly atop the pie.

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One thought on “You Scream, I Scream

  1. Pingback: Why Not Celebrate with Pie | California Endless Summer

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