This is a variation of my Ice Cream Pie recipe that I made for the holidays. It was delicious! Who knew that Pop-Tarts could be so versatile!
What you will need:
(2) 8" Pie tins
8 Gingerbread Pop-Tarts
(2) 1/2 gallons of ice cream (I usually put chocolate on the bottom and a different flavor on top)
1 package semi-sweet chocolate chips
1 cup whipping cream (not whipped)
To make crust:
Put Gingerbread Pop-Tarts in a food processor and process the Pop-Tarts until they are very fine crumbs. Divide equally into (2) 8" pie tins and press the crumbs firmly into the bottom and up the sides of the tin. You can leave it like that or you can bake the crusts in a 400 degree oven for 10 minutes. This will make the crust more cookie-like. Like pie crusts cool completely before filling with ice cream.
To fill the pies:
Spoon 1/2 the container of chocolate ice cream in each cooled pie crust. You might need to let the ice cream sit on the counter 5 minutes or so until it is soft before you scoop it into the crust. Put pies into the freezer to harden.
While pies are in the freezer make your chocolate sauce by putting your chocolate chips and whipping cream in a heavy sauce pan. Melt the chocolate until smooth and then let mixture cool to room temp.
Take pies out of the freezer and drizzle chocolate sauce over the 1st ice cream layer. Place back into the freezer to harden chocolate sauce.When sauce is hardened, remove pies from freezer and spoon 2nd flavor of ice cream on top. I used a seasonal Gingersnap ice cream that was delicious! I like to mound the ice cream more in the center so that it is kind of "dome" like. Drizzle top with remaining chocolate sauce. Place in freezer to harden.
When hardened you can put it in a large Ziplock freezer bag to store. Your second pie can keep really well in the freezer until you need it. (if it lasts that long)