Pomegranate Ice Cream Pie


 pomegranate cream sized pie

Pomegranate Ice Cream Pie - A KosherEye Signature Recipe

We have taken our popular ice cream pie recipe, and given it a taste of fall and Yom Tov.  
It is adapted from a classic Oreo Cookie recipe, and can be prepared dairy or parve. Of course, it is a no-bake creation.


1 1/2 lbs creme filled sandwich cookies such as Oreos, Trader Joe's "Joe Joe's" or any crème filled sandwich cookies you like
6 Tablespoons melted butter or margarine
1/2 gallon vanilla ice cream - dairy or parve, softened
1/2 tablespoon vanilla extract
16 ounces dairy whipping cream or parve whipping cream
such as RichWhip
1/2 c. chopped nuts (optional)
1/3 cup pomegranate molasses
pomegranate arils (optional)


Preheat oven to 350 degrees
Crush cookies with a rolling pin or in a food processor
Combine 2/3 of cookies with melted butter or margarine
Press into a 10 to 12" pie dish or a 9" by 13" glass or ceramic dish
Bake for about 12 minutes to set crust.
Remove ice cream from freezer to begin softening- set aside
Whip cream with vanilla extract and a splash of the pomegranate molasses until stiff peaks form
With a spatula, or with a mixer on low, combine softened ice cream, pomegranate molasses and half of whipped cream
Spread mixture over crust and freeze until firm. (at least 1 hour) 
Spread remainder of whipped cream on top. Then sprinkle with remaining pomegranate arils and extra cookie crumbs.

Optional: Drizzle with additional pomegranate molasses.
Keep frozen. Remove from freezer approximately 20 minutes prior to serving. Serves 15.


Any flavor ice cream, filling or topping of choice can be added. Simply, split the ice cream into 2 parts. Add ½ - and top with filling of choice. Freeze for about an hour, and add second half of ice cream. Spread with remaining whipped cream and toppings.
*To take this pie up a notch, you can flavor the whipping cream with a liqueur.

Recipe, Kosher, No-Bake Parve or Dairy