Sprinkles Ice Cream Pie

Every now and then I like to make a homemade treat for my class of 3-5th grade girls at church. This week Savannah is visiting and we like to create together in the kitchen so we decided to whip up an easy springtime pie. This Sprinkles Ice Cream Pie recipe is perfect for Easter or any spring event you are celebrating. It is easy to make a day ahead and just keep it in the freezer til about 15 minutes before serving.

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Sprinkles Ice Cream Pie

Prep Time

15 mins

Cook Time

2 hrs 35 mins

Total Time

2 hrs 50 mins

 

Perfect for Spring, this Sprinkles Ice Cream Pie recipe is easy and delicious.

Course: Dessert

Cuisine: American

Servings: 8 -12 slices

Author: Cindy Schultz

Ingredients

Crust

• 2 1/2 cups Rice Krispies cereal
• 8 oz White Chocolate Chips
• 1/3 cup sprinkles

Filling

• 3 cups ice cream-I used Vanilla

Ganache

• 8 oz White Chocolate Chips
• 1/2 Heavy Cream
• Additional sprinkles for decoration

Instructions

Crust

1. Spray a 10" pie plate with nonstick spray and set aside.
2. In a double boiler, melt 8 oz of white chocolate chips. Stir constantly until smooth.
3. Remove from heat and stir in the Rice Krispies and the 1/3 cup sprinkles.
4. Press the cereal mixture into the bottom and up the sides of the pie plate.
5. Freeze crust for 15 minutes. Also remove the ice cream from the freezer to soften during this 15 minute time period.

Filling

1. Scoop the ice cream into the pie crust.
2. Smooth it out with a spatula, making sure the ice cream comes to the top of the crust.
3. Freeze for 2 hours.

Ganache

1. Place 8 oz of white chocolate chips in a bowl.
2. When the 2 hour freeze time is up, heat the heavy cream in a pot on the stove until it starts to bubble. Do not let it boil.
3. Pour the cream over the white chocolate chips.
4. Let sit for 1 minute.
5. Stir until smooth.
6. Once smooth, let it set until it reaches room temperature, about 15 minutes.
7. Pour the cooled ganache over the ice cream.
8. Use additional sprinkles to decorate the top of the pie.
9. Return to freezer for at least 20 minutes.
10. Remove from freezer 15 minutes before serving so that it can soften.
11. Cut with a warm knife.

I brought this pie to church and it was a huge hit! It fed the 6 girls who were in my class, myself, Jordan, Savannah, Ron, Pastor Ray, and the 2 nursery workers. I cut it into 12 thin slices. The nursery workers were begging for the recipe and the girls all wanted more. I am not a fan of typical Rice Krispie Treats but I really liked this Rice Krispie and white chocolate crust. I’ll be making this again and experimenting with other ice cream flavors. I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!