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23 Aug

This Ice Cream Pie Is The Best Dessert We’ve Eaten All Year


e’ve been fawning over Tartine Manufactory‘s desserts since the day they opened, from the peanut meringue cookies to the sticky date pudding. (After all, the San Francisco megabakery-slash-wine-bar-slash-ice-cream-shop-slash-restaurant is one of our Best New Restaurants of 2017.) But we might just have found the one dessert to rule them all.

One of the first things Liz Prueitt wanted to make at the latest outpost of the Tartine empire was an old-style ice cream pie like the ones she grew up eating at Carvel in Brooklyn. Drawing from the summery jams that she and her crew had just put up, she and Tartine Manufactory’s pastry chef Samantha Baum dreamed up an PB&J–inspired concoction for which even Prueitt will admit “people kind of go nuts.”

Just ask deputy editor Andrew Knowlton; I’ve never heard him so excited about a dessert—besides, um, whiskey. I mean, you ought to check your pulse if you can’t get behind a dessert that’s packed with the fun of a sundae, the celebration of a birthday cake, and the nostalgia of childhood. As for Prueitt, she was like a kid in an ice cream parlor creating the pie, gently swirling fior di latte soft-serve and blueberry sorbet together in a peanut butter cookie–crumb crust topped with housemade jam.

The key to the perfect swirl is imperfect layers of soft-serve and sorbet that have been softened until they’re the consistency of “really thick mayonnaise,” Prueitt says. “Soft-serve has a higher amount of air whipped into it,” she explains, “so it slices like a dream.” A hidden layer of summer-fruit pâte de fruit—grape, blueberry, raspberry, or strawberry—lines the cookie crust. And for the finishing touch? Candied roasted peanuts. The result is out of this world.

Cookies and Cream (the ice cream shop nestled within Tartine Manufactory’s 5,000-square-foot, multi-purpose space) serves up a rotating menu of pies, including matcha and marshmallow, lemon and ginger, and rocky road. A sliced 6″ pie—available to go from the restaurant’s freezer case—serves four. But if you can’t make it to San Francisco, you can whip up Prueitt and Baum’s Rocky Road Ice Cream Pie at home. The only thing more fun than making it will be watching it disappear five seconds later.

Victor Prado
Victor Prado

Rocky Road Ice Cream Pie

Meet the 2017 dessert of the year! For this ice cream pie recipe, you’ll only need half of the rye tea cake. Use the remaining cake like you would a brownie. It’s rich and delicious and it just may end up being your chef’s snack. This recipe is from Tartine Manufactory in San Francisco, one of our Top 50 Best New Restaurants 2017.



Chocolate Rye Tea Cake

  • ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 3 ounces dark chocolate wafers (discs, pistoles, fèves; 72% cacao; about ½ cup)
  • 3 ounces milk chocolate wafers (discs, pistoles, fèves; 38% cacao; about ½ cup)
  • ½ cups sugar
  • 2 large eggs
  • ⅓ cup rye flour
  • ½ teaspoon kosher salt

Crust And Assembly

  • 1 cup pecans
  • 5 tablespoons unsalted butter
  • 6 ounces chocolate wafer cookies (about 26)
  • Kosher salt
  • ½ cup store-bought caramel sauce, plus more for serving
  • Smoked or regular flaky sea salt
  • 2 pints chocolate or vanilla ice cream
  • 1 cup mini marshmallows, divided
  • Whipped cream (for serving)

Special Equipment

  • A 9-inch pie pan


Chocolate Rye Tea Cake

Place a rack in middle of oven; preheat to 325°. Butter an 8×8″ baking dish. Heat dark chocolate and milk chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (make sure water is not touching the bottom of the bowl), stirring occasionally, until melted and smooth. Let cool 15 minutes.

Using an electric mixer on medium-high speed, beat remaining ½ cup butter in a large bowl until light and creamy, about 2 minutes. Reduce mixer speed to low and gradually add sugar. Increase speed to medium-high and beat until light and fluffy, about 5 minutes. Reduce speed to low and add eggs one at a time, beating until incorporated after each addition. Drizzle in chocolate and beat until combined. Add flour and salt mix until incorporated. Scrape batter into prepared pan and smooth top.

Bake tea cake until edges begin to pull away from sides of pan, 30–40 minutes. Let cool. Leave oven at 325° if you’re making the rest of the pie.

Crumble half of tea cake into small pieces; set aside. Tightly wrap remaining tea cake and reserve for another use.

Do Ahead: Tea cake can be made 3 days ahead. Store tightly wrapped at room temperature.

Crust and Assembly

Toast pecans on a rimmed baking sheet, tossing once, until browned and fragrant, 8–10 minutes. Let cool, then chop.

Meanwhile, heat butter in a small saucepan over medium, stirring often, until butter foams, then browns (be careful not to let it burn), about 5 minutes. Remove from heat.

Process cookies in a food processor until finely ground. (Alternatively, place cookies in a large resealable bag and crush to fine crumbs with a rolling pin or heavy pot.) Transfer to a medium bowl. Add brown butter and a pinch of kosher salt. Mix with a wooden spoon until well blended and texture resembles wet sand.

Transfer cookie mixture to pie dish and press evenly into bottom and up sides of dish with a straight-sided measuring cup (make sure the crust comes up all the way to the lip of the dish). Freeze 20 minutes.

Spread ½ cup caramel sauce over bottom of crust; sprinkle with sea salt. Freeze 15 minutes.

Meanwhile, place ice cream in a small bowl and let sit at room temperature until softened slightly, about 15 minutes.

Working quickly, spread one-third of ice cream over frozen caramel. Top with half of reserved pecans, half of reserved tea cake, and half of marshmallows. Repeat with half of remaining ice cream, then remaining pecans, tea cake, and marshmallows. If ice cream starts to melt, freeze 15 minutes, then continue to assemble. Top with remaining ice cream and cover completely with Magic Shell. Freeze until hard, at least 5 hours.

Let ice cream pie sit 10 minutes at room temperature before serving. Cut into slices and top with whipped cream and additional caramel sauce.

Do Ahead: Ice cream pie can be made 3 days ahead. Keep frozen.

Recipe by Liz Prueitt and Samantha Baum, Tartine Manufactory, San Francisco, CA
Photograph by Victor Prado

From Bon Appétit

Hannah Kim
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