I just love deep fried ice cream, but I really don't want to take the time to make it. When I worked at my college cafeteria, one of the cooks, Candy, showed me how she made easy (non deep fried) deep fried ice cream and I've taken that idea and adapted it to make a (non deep fried) deep fried ice cream pie!
I know it's not really deep fried, but it seemed like the best title for how it tastes. It's so delicious, you won't care that it's not deep fried!
I like unconventional pies and I thought it was about time to make another. Especially, since my Cookie Brownie Pie is my most popular Instructable. Pretty good for something I made an a whim!
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Step 1: Supplies
- Flour Tortillas (I cut up the small to make the mini pies, and use a whole large one for the pie)
- Vanilla Ice Cream
- Corn Flakes
- Cinnamon Sugar
- Honey (So important, but I forgot to put it in the picture!)
- Cupcake Pan
- Pie Pan
- Pastry Brush (if you have it, if not, I found a spatula worked fine)
- Ramekin (or something of similar size for cutting out mini pies)
- Cutting Board and Knife
- Oven and Microwave
Step 2: Crust
- Take your small tortilla, cutting board, knife and ramekin.
- Take your ramekin and lay it on the tortilla against one edge. I planned it out so I could get two from each tortilla.
- Cut around the ramekin.
- Repeat on other side of tortilla, they might not be perfectly round, but that doesn't matter.
- Once you have how many you want, melt some butter in a bowl and get your pastry brush and cinnamon sugar.
- Brush butter on the tortilla and coat in cinnamon sugar. Do this on a plage, it get's messy.
- Flip the tortilla and coat the other side with butter and cinnamon sugar.
- Put it in the cupcake pan, be careful not to tear it. The sides will fold and ruffle.
- Repeat for all tortillas till the pan is full or until you have how many you want.
- Get a plate, your tortilla, melted butter, pastry brush and cinnamon sugar.
- Coat the tortilla, as you did with the minis, with butter and cinnamon sugar on both sides.
- Place it in the pan, molding it to its shape.
You will be preheating your oven to 350 degrees Fahrenheit. I cooked both the mini and full for about 13.5 minutes. I tried a full 15 like the linked tutorial says, but that was too much for mine. You want it to start to get hard, but don't want them getting burned or too brown. Let these cool. If you use them right away, your ice cream will just melt in them. You can make them ahead of time and store them in an airtight container until you are ready to use them.
Step 3: Prepare Topping
Might as well prepare your pie topping while the crusts are cooking. Take some Corn Flakes (there is no exact amount) and crunch it up. You can leave the corn flakes and cinnamon sugar separate and add them on top of the pie individually or you can mix them now. If you mix them, make sure when you are putting it on the pie that you get both. The cinnamon sugar will want to sink to below the corn flakes.
Step 4: Assemble Pie
- Take your pie crusts and put some ice cream inside. Don't put too much in the full pie, a nice layer of up to an inch should do it.
- For the big pie, I put ice cream in a bowl first and smushed it up so it would be easier to put in the pie. While the crust seems pretty strong, I didn't want to risk smashing it to pieces already. I also used a knife to spread it in the pie pan after I put it in.
- Sprinkle your pie topping on top of the ice cream.
- Lastly, drizzle on some honey, it makes all the difference! (It's kind of hard to see the honey in the pictures, but it's there! Don't put too much now, a little goes a long way. Best way to handle this, is put some on one of the minis and eat it and decide if you need more or less.)
Step 5: Eating Time
Eat your pie!
I originally wanted to do just a full pie, but didn't think it would work. I thought that the crust (tortilla) would just crumble if you tried to cut pie slices. Scoochmaroo suggested making minis and I thought that would be perfect! I love bite sized.
I decided to do a full sized pie at the same time, because I figured if it didn't work, I could still eat it! In the end, it worked fine. It cut pretty nicely, staying in tact.
You can store the pies in the freezer and they seem to keep okay, but the sooner you can eat it, the better!