Birthday Ice Cream Pie

I’m back, and it’s almost my birthday!

Hi!  I realize it’s been a few months since I last posted a recipe.  I had every intention of blogging, but I admit time management has become a bit of a challenge to say the least.

Let’s just say a LOT has been happening in 2019.  Since the start of the new year…

• I have been working part-time at two different local hospitals a few days a week in addition to running my private practice
• Michael and I completed our 9-month herbalism course at the Sacred Journey School of Herbalism
• We started a home apothecary and backyard herb garden
• I tried Amy’s Ice Cream and P. Terry’s (two of many Austin foodie spots… better late than never!)
• I recently began writing for an online magazine and my content will be featured in their upcoming “Ask the Experts” column this October– stay tuned!
• A nutrition E-course is (still) in the works…
• And lots more!

If you know me, you probably know I teach (and sometimes preach) about self-care and the importance of making time for fulfilling our own needs. 

But I also get a little too enthusiastic about accomplishing lots of things in a short amount of time. 

It sounds like a good thing, but try combining that with a tendency to “people please” and say yes to all the people and all the things (sometimes at my own expense) if I’m being honest…

I witnessed myself beginning to compromise fundamentals like sleep, movement and meal planning and it was starting to take a toll on my health and quality of life.  

Bottom line: We cannot pour from an empty cup!

I’m glad to say my batteries have re-charged a bit…it’s good to be back!

Okay– let’s get to the recipe.

I usually post something pretty “nutrient-dense” with all sorts of interesting health benefits or quirky ingredients of some kind. I thought about it, and I want to do something a little different for my birthday.  I hope you understand, and I think you’ll enjoy this!

My mom makes the most delicious, amazing ice cream pie that you could ever imagine.  It’s pretty basic and easy, and since this is my first birthday in Austin, I decided to get a little fancy with making my own to keep up with birthday traditions (I experimented last weekend at a local BBQ). 

I’m excited to share it with you!

Ingredients:

• Pie crust of your choice:
  • My mom typically uses an Oreo pie crust… I’ve also tried Whole Foods GF graham cracker crust, and I’ve made my own too. There are no rules.  I know everyone has different needs and preferences.  It’s up to you!
• 1 quart or 1 ½ to 2 pints ice cream of your choice:
  • LOCAVORES: If you’re in the Boston area, I suggest trying out FoMu (vegan) or Honeycomb Creamery (regular & vegan options).
    • If you’re in Austin, of course Amy’s is pretty fantastic! If you’re into vegan ice cream, I recommend checking out Sweet Ritual or Nada Moo.
  • Coconut Bliss is another personal favorite ice cream of mine. I usually find it at Whole Foods or a health food store.
  • What is your favorite kind of ice cream and why? Do share!
• Fudge sauce of your choice:
  • I recently discovered this wonderful 3-ingredient ghee-based homemade chocolate sauce on Amazon, and it’s pretty wonderful!  But again, anything works – it’s up to you.

Directions:

1. Prepare pie crust, if needed.
2. Soften ice cream by leaving it out on the counter for no longer than 10-15 minutes. Spread the ice cream evenly throughout the prepared pie crust, just enough to cover the top.  You will likely have some leftover ice cream…what a shame… 😉
3. Freeze ice cream in the pie crust so it hardens, ideally overnight or for at least 3 hours. Believe me, I learned this the hard way… don’t take it out too soon!
4. Soften the fudge sauce if needed. Make sure it’s not too warm/melted (again… I learned this the hard way!). Using a spatula, spread the fudge sauce evenly over the top of the ice cream pie. Freeze it again for a few more hours. 
5. Optional: Top with candles, sprinkles, icing or whatever you like! 

Enjoy and let me know how it goes.  I’ll be back again soon!

<3 Jenna