I have to be honest – I’ve always been afraid of making ice cream cakes and pies. I don’t know why. I love them, but it’s always something I’ve eaten store-bought or at someone else’s home. As I was going through Sandra Lee’s magazine, I saw this recipe and was inspired. I showed my partner, Steve, and he drooled as well. However, the list of fattening ingredients would have stopped me from making it, so I made some changes.

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BAILEY’S ICE CREAM PIE - Anthony J. Caruso


Butter flavored cooking spray

1 3/4 cups reduced fat chocolate sandwich cookies (recommended: Oreo)

6 tablespoons light butter spread, melted (recommended: Smart Balance Light)

3 tablespoons sugar substitute with fiber (recommended: Splenda)

3 cups sugar free, reduced fat vanilla frozen yogurt, softened (recommended: Dreyer’s Slow Churned)

1/3 cup fat free half and half

1/3 cup plus 1 teaspoon Irish Cream liqueur, divided (recommended: Bailey’s)

1/2 teaspoon guar gum

2 tablespoons sugar free hot fudge topping (recommended: Smucker’s)


Preheat oven to 350. Spray a 9-inch pie plate with cooking spray.

In a food processor, add the cookies and pulse until they are made into crumbs. In a bowl, combine crumbs, sugar and butter. Using the back of a measuring cup, press crumb mixture into pie plate. Bake for 10 minutes or until crust begins to set. Let cool completely on a wire rack, about 30 minutes.

In a large bowl, combine frozen yogurt, half and half and 1/3 cup liqueur. Once combined, slowly sprinkle in guar gum while mixing. Be sure to add the guar gum slowly while mixing, or else it will clump. Spoon into prepared crust.

In a microwave safe bowl, heat hot fudge topping on high for 15 seconds. Stir in remaining teaspoon of liqueur. Drizzle over pie. Loosely cover and freeze for 6 hours, or until firm.

** Anthony’s Note – Guar gum can be purchased at Whole Foods, health food stores or online shops.

Here’s the skinny:

First, I used reduced fat cookies. They are broken into bits and you’ll never taste the difference.

Next, I used a light butter spread instead in order to save about 80% of the saturated fat of butter.

Instead of sugar, I used a substitute with fiber added to it, cutting out sugar and adding fiber to the dish.

Instead of full fat vanilla ice cream, I used yogurt which was sugar free and reduced fat. If you can find a fat free alternative, that would be worth a shot. My store didn’t carry it.

Also, I used fat free half and half instead of the full fat variety.

Since I cut the fat from the dish, I used guar gum, a natural thickener, to thicken the pie.

Lastly, I used sugar free hot fudge topping to cut out even more sugar.