Pro tip: When pressing the crumb, oats or seed crust into a pie dish or tin, don’t be too enthusiastic about it. Press just hard enough to create a firm base – too hard and the crust could turn sticky if you aren’t freezing it, making it hard to slice. Popping it into the freezer for 20–30 minutes before adding the filling guarantees a firm base.
Matcha do about something: chocolate, matcha and pistachio ice-cream pie
The flavours of green tea and chocolate are, well, a matcha made in heaven. The grassy, earthy, herbaceous flavour of powdered green tea can tone down the sweetness in chocolate, resulting in a mouthwatering bittersweet combo. Matcha also creates a spectacular shade of green along with the blitzed pistachios in this recipe – plenty of reason not to leave it out, but you can if you really want to (we know it’s not everyone’s cuppa).
Very berry ice-cream pie
Use Woolworths’ Carb Clever almond-and-cocoa nib granola as the main ingredient in this base. It’s made with seeds and nuts and is a great crunchy complement to Woolies’ creamy Red Berry Medley frozen yoghurt.
Magical mediterranean ice-cream pie
Combine the flavours of fresh dates, pistachios, almonds and pomegranate rubies in this dessert inspired by the Med.
Get the almond and pistachio ice-cream pie recipe here.
Get tropical with a tart ice-cream pie
If anything tastes like summer, it’s this tropical ice-cream pie. Tart, zingy and sweet. Forget granadilla lollies. This tart will make you jolly.
Avoid that ice-cream headache! Discover how to fix brain freeze, fast.