We all scream for ice cream

Recipes

This pie is a stunner. Its three layers of Irish cream-, coffee- and orange-flavoured ice cream perfectly recreate a B-52 shot (rumoured to have been invented in 1977 at a Keg restaurant in Calgary).

Preparation time 30 minutes
Freezing Time 5 hours
Baking Time 5 minutes
Makes 12 wedges

Ingredients

•2 cups (500 mL) chocolate wafer crumbs, about 40 to 50 chocolate wafer cookies
•1/3 cup (75 mL) unsalted butter, melted
•3 cups (750 mL) chocolate ice cream
•2 tbsp (30 mL) Irish cream liqueur
•1 tbsp (15 mL) frozen orange juice concentrate
•2 tsp (10 mL) instant coffee granules
•4 cups (1 L) vanilla ice cream
•1 tbsp (15 mL) orange-flavoured liqueur
•Chocolate curls and candied orange slices (optional)

1.Preheat oven to 425F (220C). Place wafer crumbs in a large bowl. Stir in butter until evenly moist. Firmly press over bottom and up sides of a 9-in. (23-cm) pie plate. Bake in centre of oven until firm, 5 to 7 min. Place in freezer to cool, about 20 min.

2.When crust is cool, measure chocolate ice cream into a bowl. Cut into small chunks. Drizzle Irish cream liqueur overtop and mix in as best you can. It's okay if ice cream is lumpy, but don't let it melt completely or pie will lose volume. (Mixture should resemble a very thick milkshake.) Spoon into cooled crust and spread evenly. Freeze until firm on top, about 15 min.

3.Meanwhile, measure out orange juice concentrate. In a small bowl, stir coffee granules with 1 tsp (5 mL) warm water. When bottom layer is firm, measure 2 cups (500 mL) vanilla ice cream into a bowl. Stir in coffee. Dollop over chocolate layer, then evenly spread over top. Freeze until top is firm, about 15 min.

4.Place remaining 2 cups (500 mL) of vanilla ice cream into another bowl. Stir in orange juice concentrate and orange-flavoured liqueur. Dollop over coffee layer, then evenly spread over top. Tightly cover with plastic wrap and freeze until firm, at least 4 hours. (Overwrap with foil if freezing for longer than overnight. Can be frozen for up to one week.)

5.For easy serving, place pie on counter and uncover. Let sit for about 10 min, just until you can slice. Top with chocolate curls and candied orange slices, if you wish.

Nutrients per wedge

•4.2 g protein
•16.7 g fat
•35 g carbohydrates
•172 mg sodium
•302 calories

• Grasshopper pie

Chocolate-mint ice cream gets a flavour kick from crème de menthe liqueur. The result is so refreshing you'll have trouble stopping at one slice.

Preparation time 15 minutes
Freezing Time 4 hours
Baking Time 5 minutes
Makes 12 wedges

Ingredients

•2 cups (500 mL) chocolate wafer crumbs, about 40 to 50 chocolate wafer cookies
•1/3 cup (75 mL) unsalted butter, melted
•5 cups (1.25 L) chocolate-mint ice cream
•1/4 cup (50 mL) crème de menthe liqueur or 2 tbsp (30 mL) each crème de menthe and crème de cacao
•6 After Eight mints (optional)