Randy’s Recipes: Vanilla-Chamomile Ice Pie


Randy’s Recipes: Vanilla-Chamomile Ice Pie (Randyjw; June 6, 2016)



1 box Nilla wafers, crushed

1 plus 3/4 sticks salted butter, melted

4 REAL tablespoons lemon-sugar slurry

2 REAL tablespoons water, if needed

1/4-cup coconut milk

1 REAL tablespoon coconut cream

7 oz. can sweetened, condensed milk (approx. 3/4- cup)

1 banana, mashed

1 REAL tablespoon dry, crushed chamomile

3 REAL overflowing tablespoons cream cheese

6 oz. vanilla yogurt, or your favorite flavor

At least 1/2-day to 1-day prior, prepare a lemon-sugar slurry infusion by cutting the peel from a ripe lemon with an edible peel (a Meyer works well, but you can choose your own) that is soft and can be eaten. Stir into a jar or container, with copious amounts of sugar, repeating several times to form a thick slurry paste. Set in the refrigerator to infuse overnight, if possible.


When ready for preparation, begin with the crust. First, preheat the oven to 350°F. Place the butter in a small saucepot at low heat on the stovetop to melt. Transfer the Nilla wafers into a large plastic bag and crush fairly fine (small pieces are okay). Mix in the melted butter, in small batches, to coat the crumbs. Add in 4 tablespoons of lemon-sugar slurry, including the peels (make sure they’re edible, first; if not, just use the slurry). If needed, add a tablespoon or two of water, to hold the crust together. Coat your pie/baking dish with a light dusting of flour and baking powder/soda (if you want to grease it first, you may). Press crumb mixture into the baking dish or pie plate using a 1/2-cup measuring cup to press the crumbs evenly around and up the sides of the dish, and to smooth. Bake crust for approximately 11 minutes at 350°F, then remove, and turn oven down to 325°F. Run a knife down along the dish edge to loosen the crust to make it easier to slice, later.


While crust is baking, prepare the filling. Mix coconut milk, coconut cream, condensed milk and chamomile together. Mash banana into mixture. Stir in cream cheese, then yogurt. Pour into pie crust and bake for about 6 minutes at 325°F, then raise heat to 350°F again, and bake for another 4 minutes, or so. Remove from oven and let cool. Freeze to set.


Garnish with fruits, whipped cream or meringue, nuts, coconut or chocolate shavings, or interesting spices. Hope you enjoy!

9 Yums Up




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