Here are 5 sensational and impressive desserts to present to guests! While the make-ahead ice cream pie needs to spend a bit of time in the freezer, no one will guess it only took you a few minutes to prepare any of these special treats.



Adapted from and photo source: Kerrygold
Serves 6 to 8

1 orange
4 firm-ripe bananas
3 to 4 cups vanilla ice cream
1/2 cup butter
1/2 cup firmly packed brown sugar
2 Tbs. minced candied ginger
4 Tbs. orange-flavor liqueur (optional)

  1. Grate enough peel (orange part only) from orange to make 1/2 teaspoon.
  2. Cut orange in half and squeeze enough juice to make 1/4 cup. Peel bananas and slice diagonally 1/2 inch thick.
  3. Scoop ice cream into 4 bowls.
  4. In large frying pan over medium heat, melt butter.
  5. Add brown sugar, orange juice, orange peel, and candied ginger. Stir until blended and bubbly.
  6. Add bananas, gently turn fruit, over medium-high heat until hot and sauce bubbles, 1 to 2 minutes.
  7. Stir in liqueur, if used. Spoon hot fruit mixture evenly over ice cream.



General directions:

  1. Start with 1 quart vanilla ice cream or frozen yogurt (or any flavor you choose)
  2. 1 piecrust, baked, or 1 8- or 9-inch crumb crust

Among the many possible, delicious combinations:

  • Fruit-flavored: Add one cup of prepared pie filling (apple is delicious) to ice cream and stir until blended. Spoon into crust and freeze.
  • Cookies and cream: Crumble 6 to 8 chocolate cookies into ice cream and stir until blended. Add to crust and freeze.
  • Lemon- or lime-flavored: Stir contents of a 6-oz. can of frozen lemonade or limeaid concentrate into ice cream. Add to crust and freeze.
  • Candy crunch: Stir in about 4 to 6 oz. of crushed candy bars, such as Snickers, Heath Bar, or plain milk or semi-sweet chocolate.

Suggested toppings:

Just before serving, top ice cream pie with any of the following: Whipped cream, mini-semisweet chocolate bits, chopped nuts, more crumbled cookies or candy bars, chocolate or caramel sauce, fresh fruit, such as raspberries, strawberries, or cherries, etc.

To serve:

  • Remove pie from freezer 15 minutes before serving.
  • Top, using any of the suggested toppings, above.
  • Slice pie with a knife that has been heated in hot water; heat knife again, as needed, until all slices have been cut.
  • Spoon additional sauce on each slice, if desired.

Photo source: Whole Food Markets.



Adapted from and photo source: Häagen-Dazs®
Serves 6

3 tsp. sugar
1 tsp. cinnamon
3 (8-inch) flour tortillas
1 1/2 cartons (28 oz.) coffee ice cream
1/4 cup chopped pecans, toasted
Butter-flavor nonstick cooking spray
Orange zest, if desired

Mexican Chocolate Sauce:
1/4 cup unsweetened cocoa
1/2 tsp. cornstarch
1/4 tsp. cinnamon
1/2 cup orange juice
1 tsp. grated orange peel

  1. Heat oven to 375° F. In a small bowl, combine sugar and cinnamon.
  2. Spray tortillas with nonstick cooking spray. Sprinkle each tortilla with about 1/2 tsp. sugar-cinnamon mixture. Cut each tortilla into 6 wedges.
  3. Place wedges on ungreased cookie sheet. Bake for 7 to 10 minutes or until crisp and edges are lightly golden brown; cool.
  4. In small saucepan, combine cocoa, cornstarch and cinnamon. Stir in orange juice and orange peel. Cook over medium heat, stirring constantly, for 4 to 6 minutes or until bubbly and thickened. Stir in chocolate syrup; mix well; cool.
  5. To serve, spoon 3 Tbs. sauce onto each dessert plate or shallow bowl. Place 1 scoop (1/2 cup) ice cream in center of sauce on each plate. Arrange 3 tortilla crisps to side of ice cream; sprinkle with chopped pecans. Garnish with orange zest, if desired.