Maple View Farm Secret Recipe: Farmer's Delight ice cream pie
The story of Maple View Farm begins in Maine, and it begins in winter. Bob Nutter, now 87, grew up on his family's dairy farm there, and unlike his bookish sisters, Bob had a knack for farm work and "liked everything about it."
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- 2 cups chocolate cookie crumbs (about 40 cookies)
- 1⁄4 cup Maple View Farm salted butter, melted and cooled
- 2 pints Maple View Farm Vanilla Ice Cream, divided
- 1 3⁄4 cups caramel sauce, divided
- 1 1⁄2 cups pecans, chopped, toasted and divided
- 1 pint Maple View Farm Chocolate Ice Cream, softened
- 1 cup chocolate chips
- Homemade whipped cream (recipe below)
Preheat oven to 325 degrees. Combine crumbs and melted butter in a small mixing bowl and stir well. Press crumbs in bottom of a 9-by-3 springform pan. Bake for 10 minutes. Cool completely.
Spoon 1 pint vanilla ice cream into cooled crust, and spread evenly. Drizzle 1/3cup caramel sauce over ice cream, and sprinkle with 3/4cup pecans. Freeze for 15 minutes or until ice cream is almost firm. Repeat procedure with chocolate ice cream, 1/3 cup caramel sauce and remaining pecans; freeze until almost firm. Top with remaining vanilla ice cream and 1/3 cup caramel sauce. Sprinkle with chocolate chips. Cover and freeze for 6 hours or up to 2 weeks in advance.
Before serving, remove sides and bottom of pan; transfer pie to a serving platter. Top with sweetened whipped cream. Place 3/4 cup caramel sauce in a microwave-safe bowl. Microwave on high for 1 minute or until warm. Drizzle 1 Tbsp. sauce over each serving.
- 4 Tbsp. sugar
- 1 pint heavy whipping cream
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, top pie with whipped cream.
