# making an ice cream pie (cooking question) **URL:** \ **Category:** Miscellaneous and Personal Stuff I Must Share\ **Created:** [October 10, 2003, 1:14pm UTC](https://boards.straightdope.com/t/making-an-ice-cream-pie-cooking-question/206664 "2003-10-10T13:14:42Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![cygnus](https://avatars.discourse-cdn.com/v4/letter/c/e0b2c6/32.png) [@cygnus](https://boards.straightdope.com/u/cygnus)\ **Post date:** [October 10, 2003, 1:14pm UTC](https://boards.straightdope.com/t/making-an-ice-cream-pie-cooking-question/206664/1 "2003-10-10T13:14:42Z")
Tomorrow is a belated celebration of my SO’s birthday. Being a great fan of experimenting in the kitchen (and cooking, too), I was thinking of trying something new. I’ve come up with a yummy ice cream concoction that involves vanilla ice cream with a couple of things stirred in – it seems a logical and simple step to take that and put it into a cookie crumb crust. My question is, what would happen if I stirred in some whipped cream too? Would it add a lighter, fluffier element to the finished product? I have looked at receipes for a number of ice cream cakes, most of which call for whipped cream on top, but never mixed in. Since I am already stirring up the ice cream and re-freezing it, would adding whipped cream leave me with a crust full of unappealing, soupy ice cream at seving time? Would it cause a strange texture? What if I stirred gently with a spoon, or whipped enegetically with a whisk? Or should I just stick with the (relative) safety of ice cream and forget about the whipped cream? I won’t have time to make a second one if the first is a failure, so I hoped someone else might have the wisdom to advise. Thoughts? ---
**Author:** ![cher3](https://avatars.discourse-cdn.com/v4/letter/c/da6949/32.png) [@cher3](https://boards.straightdope.com/u/cher3)\ **Post date:** [October 10, 2003, 3:43pm UTC](https://boards.straightdope.com/t/making-an-ice-cream-pie-cooking-question/206664/2 "2003-10-10T15:43:19Z")
I’ve seen frozen chiffon pies, but they generally involved egg whites and whipped cream, not ice cream. ---
**Author:** ![beerchick](https://avatars.discourse-cdn.com/v4/letter/b/71c47a/32.png) [@beerchick](https://boards.straightdope.com/u/beerchick)\ **Post date:** [October 10, 2003, 4:41pm UTC](https://boards.straightdope.com/t/making-an-ice-cream-pie-cooking-question/206664/3 "2003-10-10T16:41:19Z")
Whipped cream and pudding work really well. You end up with a mouse (a sort of light fluffy pudding). You can freeze that if you want. I don’t think whipped cream and ice cream work well mixed together. ---
**Author:** ![Bad\_News\_Baboon](https://avatars.discourse-cdn.com/v4/letter/b/5fc32e/32.png) [@Bad\_News\_Baboon](https://boards.straightdope.com/u/Bad_News_Baboon)\ **Post date:** [October 10, 2003, 7:16pm UTC](https://boards.straightdope.com/t/making-an-ice-cream-pie-cooking-question/206664/4 "2003-10-10T19:16:03Z")
As long as you are serving the thing really cold (near frozen, but not), I don’t see why you would have a problem. The only thing I would wonder is if it would really add anything (other than calories 😉 )to your pie. I mean, would you even taste the whipped cream through the (rich) ice cream? ---
**Author:** ![cygnus](https://avatars.discourse-cdn.com/v4/letter/c/e0b2c6/32.png) [@cygnus](https://boards.straightdope.com/u/cygnus)\ **Post date:** [October 10, 2003, 7:46pm UTC](https://boards.straightdope.com/t/making-an-ice-cream-pie-cooking-question/206664/5 "2003-10-10T19:46:06Z")
Hmmmmm… Kind of as I suspected, doesn’t sound too promising. (And I admit, I did wonder if whipped cream would really amount to anything in the mix.) Sounds like I will be best off going with straight ice cream. Many thanks for the input. (Sorry I can’t offer you a piece of pie!)