Freeze These: Mango-ice cream pie with crunchy lemon crust

by Caitlin Saniga

This melty-good pie almost didn't make it through the front-porch photo shoot.

For crust:

• 1 1/2 cups crushed (almost powdered) lemon wafer cookies (The vanilla wafer cookies work, too, I suppose.)
• 5 tablespoons melted butter

For filling:

• 1 pint mango sorbet
• 1 pint vanilla ice cream

Use a food processor to crush the cookies. If you don't have one, put the cookies in a heavy-duty zip-top bag, and use a rolling pin to crush the cookies.

Preheat the oven to 375 degrees.

In a medium bowl, use a rounded spatula to combine the cookie crumbs and butter. Pour the mixture into a pie pan and flatten it with your fingers to cover the bottom and sides of the pan. Bake the crust for 6 to 8 minutes, just enough so that it firms. Place the pan on a potholder and refrigerate for 30 minutes.

Microwave the mango sorbet for 15 seconds. Use a spatula to spread the sorbet over the bottom of the pie crust. Freeze pie for 30 minutes.

Microwave the vanilla ice cream for 15 seconds. Use a spatula to spread the ice cream over the sorbet, being careful not to mix the two layers. Freeze pie for 30 minutes.

Run a flat-edge knife or pie cutter under hot water and cut the pie into slices. Serve immediately.

Makes 8 servings.

Recipe: Caitlin Saniga

Photos: Caitlin Saniga

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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Freeze These: Ice cream sandwich cake

by Caitlin Saniga

This took about 15 minutes to prepare. I waited the minimum hour freeze time, so the whipped cream was just barely frozen and still kind of soft. It got icier the longer it stayed in the freezer.

Does anyone remember Vienetta ice cream cakes? This recipe reminds me of a much less intricate-looking version with the added bonus of including already-delicious ice cream sandwiches. And it still looks impressive.

• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar
• 6 ice cream sandwiches (3.5 ounces each)
• 1/2 cup chocolate chips, chopped (I accidentally bought mini chocolate chips {so cute!}, so I didn’t chop mine)

Line a large baking dish (I used a 7-by-11-inch glass dish) with a piece of wax paper or parchment, allow the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer. Spread 1/4 of the whipped cream over. Repeat with the remaining sandwiches and whipped cream. Spread the remaining whipped cream along the sides of the stacked sandwiches.

Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to a week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a plate. Discard the paper and serve.

Makes 6 to 8 servings.

Recipe adapted from: Real Simple’s Easy, Delicious Meals

Photo: Caitlin Saniga

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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Freeze These: Watermelon-lime granita

by Caitlin Saniga

Hello, beautiful!

• 4 cups cubed seedless watermelon
• 1/2 cup sugar
• 1 tablespoon fresh lime juice
• dash of salt
• mint sprigs and lime wedges, optional

This is what the granita looks like come scraping time. Grab a fork, and start digging. And don't worry, the granita is soft enough that you won't hear that awful nails-on-a-chalkboard sound when you scrape.

Puree the watermelon, sugar, lime juice and salt in a blender until smooth. Pour into a 9x9x2″ metal or glass baking pan (or a pan of similar size). Freeze mixture for 1 hour (Set a timer!).

If you have the mint around, you *need* to use. It adds so much freshness!

Stir, mashing any frozen parts with the back of a fork. Cover and freeze the mixture until firm, about 2 hours.

Use a fork to scrape granita vigorously to form icy, flaky crumbles.

By the way, this can be made 3 days in advance. Just make sure you cover the pan with foil and keep it frozen. Then give it a quick scrape before serving.

To serve, scoop the granita into frosted glass bowls or mugs and garnish with mint sprigs and lime wedges (if you want).

Makes 6 servings.

Recipe adapted from: Bon Appetit

Photos: Caitlin Saniga

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

Read Full Post »