Mint Chip Ice Cream Pie

Photo by Yunhee Kim

Yield:  8 Servings

Ingredients:

• 8 ounces chopped semisweet chocolate, melted
• 4 cups crisped rice cereal (such as Rice Krispies)
• 2 pints mint chocolate-chip ice cream, slightly softened

Directions:

1. In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.
2. Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.

By Sara Quessenberry , July, 2009. Real Simple

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Strawberry-Buttermilk Sherbet

Photo by Jennifer Davick; Styling by Buffy Hargett

Ingredients:
2 cups fresh strawberries*
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Preparation:
1. Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
2. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Garnish, if desired.
*1 (16-oz.) package frozen strawberries, thawed, may be substituted.

 

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