Wednesday, November 12, 2014

Pomegranate Pistachio Ice Cream Pie...

Ice Cream Pie might sound a bit COLD right now...But, the taste is perfect for the holidays ! A wonderful treat to round out your Holiday menu. Easy, yet a beautiful presentation for the Holiday table. Take a look....

Pomegranate Pistachio Ice Cream Pie
 The CattleQueen Cooks at PineCreekStyle


  • 1/2 gallon of vanilla bean ice-cream , softened
  • 1/2 cup of pistachios, shelled and chopped (reserve a small amount for garnishing)
  • 1/4 of Pomegranate Tequila (see recipe here) or Pomegranate juice
  • 1/2 cup of Pomegranate jelly or spread
  • 1/4 cup of Brown Sugar, lose, not packed
  • 1 prepared graham cracker pie crust
  • Fudge Ice Cream Topping for drizzling on top of the finished dessert.
  • Pam Style Spray
  • A Springform pan

  1. While Ice Cream is softening, blend together the Pom juice/tequila, Pom jelly & brown sugar. Mix well.
  2. In a large bowl, combine the softened ice cream & the jelly mixture. Blend well.
  3. Fold nuts into the ice cream mixture, reserve some for a garnish. Gently blend. Set aside.
  4. Prepare the Springform pan with Pam style spray
  5. Place the pie crust in the bottom of the prepared pan.
  6. Gently & Slowly, pour the softened ice-cream blend into the pan. Freeze until solid.
Finishing touch:

After the ice-cream has set and is solid, remove from the pan and place on a serving dish. Garnish with the Fudge topping, and the reserved nuts. Serve immediately or re-freeze until needed.

Amazing on the Palette, Serve with Style...

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