Basil-Chip Ice Cream Pie
- Bon Appetit's Mr. and Mrs. Miscellaneous Basil-Chip Ice Cream
- 18 Biscoff cookies
- 1 tbsp cocoa powder
- 1/2 cup almond flower
- 3 tbsp melted butter
- Elderflower Strawberries, or fresh berries for serving
Follow the directions for Bon Appetit's Basil-Chip Ice Cream base, just prior to adding it to your ice cream machine, and keep in the refrigerator until you're ready to freeze. To make the pie's crumb crust, place the Biscoff cookies in a food processor and blend until finely crumbled. Empty into a medium sized mixing bowl. Add to the bowl, cocoa powder and almond flour and mix thoroughly. Add the melted butter and stir until the crumbs are evenly moistened. You may want to ditch the utensil and use your fingers to finish mixing. Spoon the mixture into a 9" pie pan and begin patting it down and up the sides of the pan with your fingers or the back of a soup spoon. Be conscious of getting the layer of crumb even, or your ice cream may soak through later on, making it difficult to remove your slices. Once the pie pan is evenly coated, place in the freezer for 1 hour.
Pick-up where you left off in the ice cream recipe by adding the base to your ice cream maker. The freeze time will depend on your machine, so look for the ice cream base to almost double in volume. When it's done, it should be about the consistency of greek yogurt if you take a spoonful of it. Remove your pie pan from the freezer and very carefully spoon the ice cream into the crust. Fill just before it reaches the top of the crust. Return to a level surface in the freezer, and freeze for a minimum of 4 hours.
To serve, run a sharp paring knife under hot water for 10 seconds. Wipe dry and cut the pie into slices. Spoon Elderflower Strawberries and syrup over each slice, or serve with fresh sliced strawberries.
