Hula Pie (Ice cream pie)
For the macadamia nut ice cream - Process macadamia nuts into a paste
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Not quite a butter - more of a paste
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Whip the heavy cream with the extracts
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Until stiff peaks
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Then drizzle in the condensed milk while you fold it in gently until fully incorporated
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Spoon out 1/2 cup of whip into separate bowl
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Add the paste to it and then mix until smooth
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Fold mixture into the whip in stages until fully incorporated
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Line a medium sized bowl with plastic wrap(bowl should be able to fit inverted into your pie plate)
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Fold in the rest of the nuts or fill half way and sprinkle in between and over - then pour into bowl
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Then wrap and freeze for 6 hours or overnight
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Make your cookie crumb base
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Process Oreos until they are fine crumbs
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Drizzle in butter and then pulse until it comes together when pressed
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Empty out into pie plate
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Press firmly against side and bottom
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Then bake, cool to room temp, then cover in plastic wrap and keep refrigerated.
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When icecream is set remove wrap
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Invert into the middle of the pie plate and lift bowl off leaving behind the icecream dome.
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Press down gently to help it integrate into crust. Peel off wrap and now wrap the whole pie & freeze
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Make your hot fudge, allow to cool completely but still pourable then pour over & spread evenly
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Sprinkle with nuts, wrap & freeze for 1 hr before slicing. Serve with whip, & extra sauce & nuts
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You can use a ready made crust or store bought ice cream - it’s an easy & versatile ice cream pie
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Recipe details for this ice cream pie and homemade hot fudge are linked
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