Birthday Oatmeal [Ice] Cream Pie


I made cookies and then I smooshed ’em and I swirled ’em into ice cream. I dolloped that with sweetened condensed milk frosting, topped with more of ’em, crushed.

I suppose that isn’t all I learned to do over the course of this most recent revolution around the sun. What a life.

Oats and peanut butter in bendy, sweet rounds.

Crumble the chewy cookies, mounds through cold vanilla cream.

And in crushed graham heaps, pressed into the sides of a dish and baked.

Peanut butter sweetened condensed milk ethereal fluff.

Punctuated with additional crumbs

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

All is well. I am twenty-eight. There are cookies. In ice cream. In pie. Which is to say, life is good.

Obstructions are daily, as they will always be. Of course. But they are not transcendent.

[but let’s be real, thank goodness there is ice cream pie]

One Year: Yellow Birthday Cake with Chocolate Buttercream
Two Years: Birthday Brie Grilled Cheese with Raspberries, Avocado, and Caramelized Onions
Three Years: Marzipan-Cardamom Snickerdoodles
Four Years: Red Curry Chicken Soup with Sweet Potatoes and Corn

Oatmeal [Ice] Cream Pie
Makes one 9-inch pie

Nutty Oatmeal Cookies:
3/4 cup rolled oats
1 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
pinch of cardamom
1 stick unsalted butter, at room temperature
1/2 cup creamy peanut butter (I use Skippy!)
1 cup granulated sugar
1 tbsp blackstrap molasses
1 egg
2 egg yolks
1/4 tsp princess emulsion

Nutty Oat Crust:
1 pack (8 individual) graham crackers, crushed
1/4 cup rolled oats
1 heaping tbsp creamy peanut butter
1 stick unsalted butter

Peanut Butter Sweetened Condensed Milk Frosting:
1 stick unsalted butter, softened
1 can sweetened condensed milk
1 heaping tbsp creamy peanut butter
1 container Cool Whip, softened
2 oatmeal cookies, crumbled into chunks, to serve

Oatmeal Cookie Ice Cream:
1 14-oz container high-quality vanilla ice cream, slightly softened (I like Haagen Dazs)
3 oatmeal cookies, crumbled into chunks

Cookies:
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, ginger, and cardamom. In a large bowl, beat together butter and peanut butter until combined. Beat in sugar and molasses until creamy and fluffy, about 2 minutes. Beat in egg. Beat in egg yolks, one at a time. Beat in princess emulsion. Beat in dry ingredients in halves. Roll the dough into 1 1/2 tbsp rounds and space out 2 inches apart on baking sheet. Bake for 8-10 minutes, until golden, bendy, and chewy. Let cool on sheet for a couple minutes, then transfer to cooling rack to cool completely. Repeat with remaining cookie dough. Note: this makes more cookies than you need for the pie. What a dilemma. Ensure cookies are completely cool before assembling the pie. While they cool, prepare the crust.

Crust:
Keep oven at 350 degrees Fahrenheit. Stir together oats and graham cracker crumbs. In a saucepan on low, melt together the peanut butter and the butter. Pour the crust into a pie dish (though my pictures indicate otherwise, aluminum actually works best here, since the pie is frozen), pressing evenly into the bottom and sides of the dish. Bake for about 15 minutes, until golden brown and crisp. Let cool completely before proceeding.

Frosting:
Beat together butter, sweetened condensed milk, and peanut butter. Gently fold in Cool Whip in thirds. Set aside.

Ice Cream:
Once cookies and crust are completely cool, stir crumbled oatmeal cookies into slightly softened ice cream. Scoop the ice cream into the crust, spreading evenly. Top with all of the frosting, and sprinkle with the additional oatmeal cookie crumbles. Return to freezer overnight before serving.

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