Indulge in these delightful muffin tin ice cream pies that are perfect for cooling off on a hot summer day or as a sweet treat anytime. These miniature pies are made with a buttery graham cracker crust and filled with your favorite ice cream flavors. Customize them with various toppings like whipped cream, chocolate sauce, or fresh fruits. They are sure to be a hit at parties and gatherings!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
- 2 pints ice cream (your choice of flavors)
- Whipped cream
- Chocolate sauce
- Fresh fruits (optional)
Directions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly moistened.
- Line a muffin tin with cupcake liners or spray with non-stick cooking spray.
- Spoon about 1 tablespoon of the graham cracker mixture into each muffin cup. Press it down firmly to form the crust.
- Bake the crusts for 8-10 minutes, or until they turn golden brown. Remove from the oven and let them cool completely.
- Once the crusts are cooled, remove the ice cream from the freezer and let it soften slightly for about 5 minutes.
- Fill each muffin cup with a scoop of ice cream, pressing it down gently to form an even layer. Repeat with different flavors if desired.
- Cover the muffin tin with plastic wrap and place it in the freezer for at least 2 hours, or until the ice cream is completely firm.
- Before serving, remove the muffin tin from the freezer and let it sit at room temperature for a few minutes to slightly soften the pies.
- Once softened, carefully remove the ice cream pies from the muffin tin. Peel off the cupcake liners if used.
- Top each pie with a dollop of whipped cream, a drizzle of chocolate sauce, and fresh fruits if desired.
- Serve immediately and enjoy!
