National Ice Cream Pie Day: Banana & Toffee Ice Cream Pie

August18

Yippee! Today’s National Ice Cream Pie Day!

Banana and Toffee Ice Cream Pie-Mama's High Strung

This is a serious holiday, folks, so before we move forward, here’s a little ice cream info you should have in your foodie-knowledge arsenal from the Ice Cream History website:

1. In 1851, the industrial production of ice cream began in Boston, Massachusetts.

2. The average American consumes almost 50 pints of ice cream in a year.

3. Vanilla is the most popular flavor of ice cream, followed by chocolate and strawberry.

4. More ice cream is sold on Sunday than any other day of the week.

5. It takes 12 gallons of milk to make 1 gallon of ice cream.

Now, back to the party.

I love the banana ice cream recipe in Jeni Britton Bauer’s cookbook “Jeni’s Splendid Ice Creams at Home.” I changed it a bit and added an extra banana for more flavor-wow and threw in some chopped English toffee for a bit of a crunch. You will need an ice cream maker for this recipe.

Wilton’s Mini Pie Pan is absolutely perfect for making individual pie servings. I used my favorite vodka piecrust recipe, but you can use Pillsbury Ready-to-Bake Piecrust sheets to make it easier.

A lot of effort, I know. But this day only comes once a year… so give it all you’ve got!

Like this? Try this: Easy Ice Cream Peach Pie 


Plated + Served: Shortcut Sticky Buns

May9

Mama loves sticky buns. Love ‘em, love ‘em, love ‘em.

But making homemade sticky buns can take hours and hours. And I know you’d rather be doing other things with those hours and hours.

So here’s a sticky bun recipe that doesn’t take forever to make, but still has all the cinnamon gooeyness you love. I used raisins because Miss Picky-Nicky has that nut-allergy thing, but pecans taste wonderful in this recipe.

Hey! Here’s an idea: leave this recipe lying around some place where someone (the kids? Your partner? Dad?) will find it and make it for you this weekend! Then you can start doing whatever it is you want to do… for hours and hours.

I mean… it is Mother’s Day, after all!

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com