Learn how to make Sprinkled Ice Cream Pie from Food Network star Molly Yeh

While the pie is often served with a scoop of ice cream, the Food Network star Molly yeah found the perfect way to combine the two treats.

Yeh, 34, exclusively shared how to make her delicious ice cream pie in the latest issue of Us every week. “I love creating desserts and I’m always looking for delicious options that include everyone at the table,” she says of the dish.

In addition to being dairy and gluten free, the recipe is also perfect for beginners in the kitchen. The no-bake pie consists of simple ingredients like MadeGood double chocolate chip cookies, unsalted butter, kosher salt, vanilla ice cream, and rainbow sprinkles.

“Knowing that it’s (already) done and that it’s going to please everyone with guests of all ages, I’m totally on board with that,” Yeh adds.

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Yeh has been creating and sharing recipes she loves with her fans since she started it My name is yeah blog in 2009. After earning a degree in percussion from Juilliard in New York, Yeh left city life to live with her fifth-generation farmer husband, Nick Hagenin North Dakota.

Over the years, Yeh has published several cookbooks, appeared on several baking shows, and hosted the Food Network series. A girl meets a farm since 2018. Last year, Yeh launched his first restaurant, Bernie’s, in Minnesota. The restaurant’s menu offers everything from breakfast dishes to sandwiches and salads, not to mention plenty of delicious breads and pastries.

Outside of the culinary world, Yeh and Hagen are the proud parents of their daughters Bernie, 4, and Ira, 2. In a May 2023 interview with The cup, Yeh opened up about balancing being a mother with her role as a chef and TV host. “When they nap, I tell them, ‘OK, I have an hour.’ I’m going to fuck a lot of blondes,'” she shared. “Things are definitely moving at a slower pace. Working from home most of the time, I’m able to spend little moments with them throughout the daytime.

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Yeh went on to note that the key to co-parenting with her husband is taking turns. “During the peak agricultural season, which is about to begin, he may not return from the fields until he has gone to bed. So I’m more with the girls then,” she explained. “But last winter, while we were making dinner at Bernie’s house, he was all about the girls. Generally, it works. »

She also compared the experience of opening a restaurant to “having a newborn baby,” adding, “I lost so much sleep over it and had to learn so many new things.” …I learned that you just have to be light on your guard in this business.

Keep scrolling for Yeh’s full ice cream pie recipe:

Sprinkle the ice cream pie

Makes a 9-inch pie

Ingredients

• MadeGood Double Chocolate Cookies, 2 cups crumbs

• ¼ cup unsalted non-dairy butter, melted

• Pinch of kosher salt

• 2 pints of gluten-free oat milk and vanilla ice cream

• ¼ cup rainbow sprinkles, plus more for garnish

Instructions

1. In a food processor, reduce the biscuits into fine crumbs.

2. Add the non-dairy butter and salt and pulse to combine.

3. Press into a 9-inch pie plate and freeze until set, about 25 minutes.

4. While the crust is chilling in the freezer, take out the room temperature ice cream to soften.

5. Transfer the ice cream to a large bowl and use a spatula to incorporate the sprinkles.

6. Add to crust and spread evenly, top with additional sprinkles and freeze until firm, about an hour.

With reporting by Crista Lacqua and Leanne Aciz Stanton