Ice Cream Pie with a New Year’s Eve Worthy Topping

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A few months ago I received a few coupons for free Stonyfield’s ice cream or frozen yogurt.  I finally used the coupons just in time for their expiration date and was inspired to use my frozen yogurts to make a New Year’s Eve dessert.  I’ll leave a full review of the yogurt for a separate post, but I am very happy with the delicious dessert I came up with.

slice 1

You are looking at layers of crunchy gingersnap crust, pumpkin frozen yogurt, and chocolate frozen yogurt topped with a salted caramel cream sauce.  I came up with the dessert because chocolate and pumpkin are some of my favorite flavors, but as soon as I created it I realized that this mimics my favorite cheesecake bar.  Ok, so it wasn’t the first time using these flavors, but I promise that it was worth the lack of creativity for an excuse to make the topping.  This Frozen Pumpkin and Chocolate Yogurt Pie with Salted Caramel Cream Sauce was a very worthy end to 2010.

slice 3

I love that the filling to this pie is fat free frozen yogurt, because it makes you think you are being really healthy. Never mind that the crust has half a stick of butter in it and the sauce is based on sugar, butter and heavy whipping cream.  Details, details.  Moderation is key, or so they say.

The pie is really easy to make.  The sauce is a little more challenging.  I simplified it after my first attempt where I ended up with rock-hard chunks of sugar and butter.  It took a lot of soaking to clean that pot!

bad caramel

First thing to do is run your gingersnap crumbs through a food processor

gingersnaps 1

Grind until the cookies are mostly fine crumbs

gingersnaps 2

Melt the butter

butter 1

And mix it with the cookie crumbs

crumbs with butter

Next, add sugar

adding sugar

When the crust is fully mixed, press it down into a 9-inch spring-form pan sprayed with non-stick cooking spray

crust in pan 2

Bake for about 8 minutes or until firm

crust baked

Allow the crust to cool and put the vanilla frozen yogurt in a medium bowlvanilla in bowl

The vanilla is the base for your pumpkin layer

pumpkin ingredients

Fold in the pumpkin and pumpkin pie spice until well combined

vanilla with pumpkin

Spread pumpkin layer over crust and freeze for about 10 minutes

pumpkin layer frozen

Meanwhile, remove the chocolate frozen yogurt from the freezer so that it is softened

chocolate fro yo 2

Spread chocolate yogurt over the pumpkin and freeze covered with foil until ready to serve

chocolate layer

To make the caramel, begin by heating sugar over low to medium heat in a small sauce pan

sugar in pot

Add butter

add butter to pot

Stir butter and sugar until butter is melted and fully combined with sugar

melting butter and sugar

Reduce the heat to low and add cream

cream added

Stir continuously until mixture bubbles

sauce bubbling

Then remove pot from heat and stir in corn syrup

adding corn syrup

Add salt and stir

adding salt

The sauce will be a thick liquid that hardens as it cools; store it in the refrigerator and microwave on a low setting to re-heat

sauce done

When it is time to serve the dessert, carefully remove outside of springform pan

whole ice cream pie

Cut slices and drizzle with caramel cream sauce

slice 2

When no one is looking, steal some extra sauce for cookies, fruit, your finger…

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Frozen Pumpkin and Chocolate Yogurt Pie with Salted Caramel Cream Sauce

Sauce adapted from the Serendipity Sundaes cookbook

Serves 8-12

Pie Ingredients:

1 1/4 cups of gingersnap cookie crumbs (about 25 cookies)

2 tablespoons granulated sugar

4 tablespoons (1/2 stick) unsalted butter

2 cups vanilla frozen yogurt (I used Stonyfield fat free vanilla)

1/2 cup canned pumpkin (not pumpkin pie filling)

1/2 teaspoon pumpkin pie seasoning

2 cups chocolate frozen yogurt (I used Stonyfield fat free chocolate)

Pie Directions:

Pre-heat oven to 350 degrees

Spray a 9-inch springform pan with cooking spray, set aside

To make the crust, grind up about 25 gingersnaps in a food processor until fine; set cookie crumbs aside

Melt 4 tablespoons of butter in the microwave and pour over cookie crumbs

Add 2 tablespoons of granulated sugar and mix until well combined

Pour mixture into springform pan

Bake for 8-10 minutes or until firm

Remove from oven and allow to cool

Remove vanilla frozen yogurt from freezer a few minutes before use

Place the yogurt into a bowl and fold in the pumpkin and pumpkin pie spice until well combined

Spread pumpkin layer over crust and freeze for about 10 minutes

Meanwhile, remove the chocolate frozen yogurt from the freezer so that it is softened

Spread chocolate yogurt over the pumpkin and freeze covered with foil until ready to serve

Sauce Ingredients:

1/2 cup granulated sugar

2 tablespoons unsalted butter

1/2 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon sea salt

Sauce Directions:

Heat sugar over low to medium heat in a small sauce pan

Add butter; stir until butter is melted and fully combined with sugar

Reduce the heat to low and add cream; stir continuously until mixture bubbles

Remove pot from heat and stir in corn syrup

Add salt and stir

When it is time to serve the dessert, carefully remove outside of springform pan

Cut slices and drizzle with caramel cream sauce

Notes:

The sauce is best served immediately; if not, store it in the refrigerator and microwave on a low setting to re-heat at 15 second intervals stirring in-between

The sauce will firm up over the ice cream, don’t worry, that is supposed to happen!

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slice 4

I hope that everyone enjoys a happy and healthy New Year!

What dessert did you have for New Year’s Eve?

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35 Responses to “Ice Cream Pie with a New Year’s Eve Worthy Topping”

  1. Liz @ Blog is the New Black January 1, 2011 at 1:53 pm #

    Definitely healthy! ;) This looks awesome. I love any type of icre cream- in any form! :)

  2. debbie c. January 1, 2011 at 2:05 pm #

    Lauren, the ice cream pie looks fabulous!!! Good job!!!!

  3. Kristina January 1, 2011 at 2:17 pm #

    Wow this looks yummy! I had Italian lemon cream cake for NYE which was amazing!

  4. Veronica January 1, 2011 at 2:42 pm #

    Looks celebration worthy to me! I think I’d probably drink some of that sauce by itself–love caramel! I kept things very simple with high quality dark chocolate squares alongside other simple snacks like good cheese, grapes, champagne, hummus and pita chips.

    • KeepItSweet January 1, 2011 at 4:51 pm #

      sometimes simple is perfect!

  5. Sues January 1, 2011 at 4:18 pm #

    This looks so, soo good! And I love that it’s made with Stonyfield yogurt :)

  6. Florida Foodie January 1, 2011 at 4:38 pm #

    That looks like something straight out of a bakery!

  7. Rachel @ The Avid Appetite January 1, 2011 at 8:30 pm #

    This looks delish! I love ice cream (or frozen yogurt). I actually took a long break from pumpkin after seriously overdoing it earlier in the Fall. But you must be reading my mind since just the other day I started craving it again and here it is!

  8. bakebooks January 1, 2011 at 9:43 pm #

    Oh my goodness – grinding gingersnaps?! Such a good idea!

    I’m still eating my desserts…yes, “S”…sigh…

    Happy New Year :)

    • KeepItSweet January 1, 2011 at 10:54 pm #

      lol me too:-) Happy New Year!

  9. MelissaNibbles January 2, 2011 at 4:44 am #

    YUMMY! I like the addition of the sauce on top. Very creative!

  10. jenn @cookiescupcakesandcardio.com January 2, 2011 at 10:35 am #

    oh my, that looks GOOD! i love that i will be able to convince myself that it is “healthy”….then i can have seconds! i can’t wait to try it.

  11. Christina January 2, 2011 at 10:58 am #

    Pumpkin, chocolate, gingersnaps?! LOVE it! This ice cream pie does look like the best way to ring in 2011! :)

  12. Evan Thomas January 2, 2011 at 11:46 am #

    I’ve never made an ice cream pie. This looks terrific! I should try to make one by the end of 2011, since my family loves them(I’m just more of a cake and buttercream person).

  13. whatkateiscooking January 2, 2011 at 1:33 pm #

    Wow, this may be all of my favorite flavors combined in one pie!

  14. The Taster January 3, 2011 at 1:32 pm #

    I tasted it and it was great!

  15. Mark January 3, 2011 at 1:41 pm #

    Nice work. I thing the ginger cookies as a crust is a great idea. Well documented also. Thanks.

  16. TheHealthyApron January 3, 2011 at 3:08 pm #

    yum yum as usual!

  17. fooddreamer January 3, 2011 at 6:07 pm #

    This looks amazing, I don’t wonder why you want to recreate the chocolate/pumpkin combo over and over. This is just gorgeous!

  18. Simply Life January 3, 2011 at 8:07 pm #

    Oh my gosh, I think I would just eat that all for dinner and dessert! :)

    • KeepItSweet January 4, 2011 at 9:40 am #

      you read my mind lol

  19. Joanne January 3, 2011 at 8:47 pm #

    You know I would NEVER have thought to just add pumpkin to vanilla ice cream to get pumpkin ice cream! Genius! you definitely put those coupons to good use…this looks delicious!

  20. Mary @ Delightful Bitefuls January 4, 2011 at 1:05 am #

    OMG! Are you kidding me? How have I not seen your blog before… I love you… although my thighs probably won’t after I bake and consume all of this! This looks divine! Fab blog… I’ll definitely be bake… I want to make everything you’ve posted!

    • KeepItSweet January 4, 2011 at 9:41 am #

      :-) you made my day!

  21. Georgia @ The Comfort of Cooking January 4, 2011 at 12:02 pm #

    Oh Lauren, this looks HEAVENLY! Ice cream pies/cakes are my husband’s favorite, and well, mine too, so I’ll have to try it soon. I hope you had a very merry Christmas and a happy new year. I can’t wait to see what’s next from you in the year ahead!

  22. Alexis @ There She Goes January 4, 2011 at 1:48 pm #

    This is insanity :)

  23. kirsty January 4, 2011 at 4:25 pm #

    OMG that looks amazing xxx

  24. Crepes of Wrath January 4, 2011 at 4:29 pm #

    This is truly the stuff that dreams are made of.

  25. Brenda@Year25 January 4, 2011 at 8:12 pm #

    That dessert looks amazing! The flavor combination is so unique. I’ll have to try this recipe sometime, with Stonyfield froyo, of course. I’m a huge Stonyfield fan!

  26. megan @ whatmegansmaking January 4, 2011 at 11:00 pm #

    This sounds incredible! That caramel sauce?? Wow :)

  27. DessertForTwo January 5, 2011 at 12:19 pm #

    I had no idea Stoneyfield made frozen yogurt! *off to the store!*

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