Learn how to make the Sprinkle Ice Cream Pie from Food Network Star Molly Yeh
Molly yes.
Chance Yeh/Getty Images for NYCWFFWhile pie is often served with a scoop of ice cream, Food Network is a star Molly yes found the perfect way to combine the two sweet treats.
Yeh, 34, exclusively shared how to make her delicious sprinkle ice cream cake in the latest issue of We weekly. “I love making desserts, and I’m always looking for options that are delicious and that everyone at the table can enjoy,” she says of the dish.
Not only is the recipe dairy-free and gluten-free, but it’s also perfect for beginners in the kitchen. The no-bake cake consists of simple ingredients like MadeGood Double Chocolate Chip Cookies, unsalted butter, kosher salt, vanilla ice cream and rainbow sprinkles.
‘Knowing that it is so [already] and it will be a crowd pleaser with guests of all ages – I’m all for that,” Yeh adds.
Yeh has been creating and sharing recipes she loves with fans since she launched My name is Yes blog in 2009. After graduating with a percussion degree from Juilliard in New York City, Yeh traded city life to live with her fifth-generation farmer husband, Nick Hagenin North Dakota.
Over the years, Yeh has released multiple cookbooks, appeared on several baking shows, and hosted the Food Network series. Girl meets farm since 2018. Last year, Yeh launched her first restaurant, Bernie’s, in Minnesota. The restaurant’s menu offers everything from breakfast dishes, sandwiches and salads, not to mention plenty of delicious bread and treats from the bakery.
Outside of the culinary world, Yeh and Hagen are the proud parents of daughters Bernie, 4, and Ira, 2. In a May 2023 interview with The cut, Yeh opened up about balancing motherhood and her role as a chef and TV host. “When they’re taking a nap, I say, ‘Okay, I’ve got an hour. I’m going to fuck a bunch of blondies,” she said. “Things are definitely moving at a slower pace. Because I work from home a lot, I can spend little bits of time with them throughout the day.”
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Yeh further noted that the key to co-parenting with her husband is taking turns with each other. “During the busy farming season that is about to begin, he may not come home from the fields until they are in bed. So I’m more involved with the girls,” she explained. “But last winter, when we went to Bernie’s for dinner, he was all over the girls. That usually works.”
She also compared the experience of opening a restaurant to “having a newborn baby,” adding, “I’ve lost so much sleep over it and I’ve had to learn so many new things.” … I’ve learned that in this business you just have to be light on your feet.”
Keep scrolling to see Yeh’s full ice cream cake recipe:
Sprinkle ice cream cake
Makes one 9-inch cake
Ingredients
- MadeGood Double Chocolate Cookies, 2 cups crumbs
- ¼ cup unsalted dairy-free butter, melted
- Pinch of kosher salt
- 2 pints vanilla oat milk gluten free ice cream
- ¼ cup rainbow sprinkles, plus more for the topping
Instructions
1. Mix the cookies in a food processor until fine crumbs form.
2. Add the dairy-free butter and salt and pulse to combine.
3. Press into a 9-inch pie pan and freeze until firm, about 25 minutes.
4. While the crust is cooling in the freezer, bring the ice cream to room temperature so it softens.
5. Place the ice cream in a large bowl and use a spatula to fold in the sprinkles.
6. Add to crust and spread evenly, sprinkle with more sprinkles and freeze until firm, about an hour.
With reporting by Crista Lacqua and Leanne Aciz Stanton