Scoop ice cream onto MI-DEL Gluten Free Chocolate Snap Pie Crust. Use 1 flavor or a trio of your favorites.
Add MI-DEL Gluten Free Chocolate Sandwich Cookies on top and garnish with toppings like sprinkles, chocolate chips and whipped cream.
Keep ice cream pie in freezer. When you’re ready to serve, remove from freezer 10 minutes prior so it’s easier to slice into. Tip: For a clean slice, warm your knife under hot water for a few seconds and wipe off before slicing into pie.
1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
1/2 cup chickpea hummus
1/2 cup beetroot hummus
1 small sweet potato , thinly sliced
1 medium beet , thinly sliced
1 medium carrot , thinly sliced
1/4 cup edamame , shelled
1/4 cup cranberries
1/4 cup yellow corn
1/2 cup heirloom cherry tomatoes
Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.