This easy fuzzy navel ice cream pie is light and summer-y, and best of all, quick to put together and totally no bake!
Is there anything that screams late summer louder than peaches and citrus and ICE CREAM? I say no.
So, I have this fear that when I die I’ll leave behind a liquor cabinet packed with almost-full bottles of alcohol that no one really wants to drink. And my grandchildren will feel a duty to hold on to those bottles. They’ll pass them on to their children, who will pass them on to their children and so on.
In 300 years those bottles of Gammel Dansk and buttered popcorn vodka will still be hanging around, collecting dust while my great-great-great grandchildren are flying their space cars around their neighborhood on Pluto.
This might seem like an oddly random fear, but when my grandma died my parents ended up with half a dozen bottles of seriously old (like turn of the century) liqueurs, which they still have, and which no one ever touches. My family is not good at throwing things away.
There is not a doubt in my mind that one day those bottles will be all mine. So in an attempt to clear out some space before that day comes, I’m using up what I already have! This is good news for all of us.
Because I happen to have a bottle of peach schnapps.
After these ice cream sandwiches turned into soup during my photo sesh, I’d promised myself I wouldn’t do another ice cream recipe this summer. My plan was to come up with a bunch of recipes for next summer, then do all the photography in December.
No amount of AC is enough to keep ice cream cool in August in Phoenix.
But then the idea for fuzzy navel ice cream pie popped into my brain and I knew I couldn’t wait a full year to share it.
The crust is a simple graham cracker crust. Then you fill said crust with no churn ice cream that you flavor with orange zest and schnapps. You top the whole thing with schnapps-infused whipped cream, freeze for a few hours and voilà! Dessert is served.
So light, so refreshing, so sweet and delicious. And I’m a few tablespoons closer to some empty space in my cabinet. Win-win!
Have a lovely week!
- 7 tablespoons unsalted butter, melted
- 1 1/2 cups graham cracker crumbs (from about 9 graham cracker sheets)
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 14 ounces sweetened condensed milk
- finely grated zest from 3 oranges
- 2 tablespoons freshly squeezed orange juice
- 3 tablespoons peach schnapps
- orange food coloring (optional)
- 2 cups heavy cream, well chilled
- 3/4 cup heavy cream, well chilled
- 3 tablespoons powdered sugar
- 1 tablespoon peach schnapps
- Lightly grease a 10-inch pie plate. Set aside.
- Combine all ingredients in a medium mixing bowl and stir until well combined. Press into an even layer in the bottom and part way up the sides of the prepared plate. Freeze for at least half an hour.
- Combine the sweetened condensed milk, orange zest, and schnapps in a small mixing bowl and stir until combined. Add food coloring (if using) and mix well.
- Beat the heavy cream in the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl with an electric mixer) until the cream holds stiff peaks. Fold about a quarter cup of the heavy cream into the sweetened condensed milk mixture just to lighten, then gently fold in the remaining heavy cream until combined.
- Pour into the frozen pie crust and freeze for half an hour. (You’ll probably have a little filling left over. This is for you to snack on.)
- Beat the heavy cream in a stand mixer fitted with the whisk attachment (or in a large mixing bowl with an electric mixer) until it thickens. Add the powdered sugar and beat until the cream holds stiff peaks. Beat in the schnapps just to combine. Spread the topping over the frozen pie. Freeze for at least 8 hours. Serve and enjoy.