I just love this dessert! It is a brilliant red color, and the textures of the gingersnap crust with the ice cream and cranberry topping are creamy and crunchy at the same time. The cranberry topping is studded with orange zest, orange juice and vanilla to bring a depth of flavor that includes sweet and tart.
Ice cream was, and still is, a favorite dessert among both Cajuns and Creoles. My Grandmother, Olympe, was known for her homemade vanilla ice cream. However...I cheat (even during the summer) and purchase a good quality vanilla ice cream for this pie.
Yield: 8
Ingredients:
- 1/2 cup gingersnap crumbs
- 2/3 cups dry bread crumbs
- 2 tablespoons butter, melted and cooled
- 2 teaspoons orange juice (preferably fresh)
- 4 cups vanilla ice cream
- 1 16-ounce can whole berry cranberry sauce
- 1 tablespoon orange zest
- 1 tablespoon orange juice, additional
- 1 teaspoon vanilla
Preparation:
Combine gingersnap crumbs (make by processing gingersnaps in blender or food processor) with breadcrumbs, melted butter and the 2 teaspoons orange juice. Firmly press onto the bottom of a 10-inch pie pan. Bake for 10 minutes at 350ºF. Cool and fill with ice cream, smoothing the top. Freeze until the ice cream is firm.
Combine the cranberry sauce with the orange zest, the tablespoon orange juice, and vanilla. Spread the cranberry mixture evenly over ice cream. Freeze for several hours. May be made and frozen (covered) up to two days ahead, then removed from freezer about 15 minutes before serving and brought to room temperature.
More Cranberry Recipes:
Cranberry CornucopiaHot Buttered Cranberry Toddy
Cranberry Bread and Muffin Recipes
Cranberry Relish Recipes