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Creating the perfect crust for your mini ice cream pies starts with the right technique. Begin by preheating your oven to 350°F (175°C). As you prepare your crust mixture of crushed cookies and melted butter, it's crucial to achieve the right consistency. The mixture should resemble wet sand; it should hold together when squeezed but not be overly greasy.

Mini Ice Cream Pies

Treat yourself to the deliciousness of homemade Mini Ice Cream Pies, the perfect dessert for any occasion! These mini delights feature a rich chocolate and vanilla ice cream filling nestled in a crunchy graham cracker crust. Customize your flavors with options like salted caramel or fresh fruit for a unique twist. Easy to make and versatile for various dietary preferences, these sweet treats are sure to impress guests or make a cozy night in even sweeter. Get ready to indulge!
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Ingredients
  

1 ½ cups crushed graham crackers

½ cup unsweetened cocoa powder

⅓ cup granulated sugar

½ cup unsalted butter, melted

2 pints of your favorite ice cream (e.g., chocolate and vanilla)

1 ½ cups whipped cream (store-bought or homemade)

½ cup chocolate syrup

½ cup crushed nuts (optional, for topping)

Fresh berries (optional, for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium bowl, combine the crushed graham crackers, cocoa powder, granulated sugar, and melted butter. Mix well until the mixture resembles wet sand.

      Press the mixture firmly into the bottom and up the sides of a 12-cup muffin tin to form the mini crusts. Bake for 8-10 minutes, until slightly firm. Allow to cool completely.

        Once the crusts are cool, remove them from the muffin tin by gently prying the edges with a butter knife.

          Scoop one pint of your chosen ice cream into a mixing bowl and let it soften for a few minutes. Once soft, fill each mini crust with the ice cream, smoothing the tops with a spatula.

            Allow the ice cream-filled crusts to freeze for at least 30 minutes, or until solid.

              After the ice cream has set, spread a layer of whipped cream on top of each mini pie.

                Drizzle chocolate syrup over the whipped cream layer. If you like, sprinkle with crushed nuts for added texture.

                  Garnish with fresh berries on top and return to the freezer for an additional 15-20 minutes to firm up.

                    Once ready to serve, carefully remove from the freezer, let them sit for a minute, and enjoy your delightful mini ice cream pies!

                      Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12 mini pies