Growing up in the Orlando-Winter Park, Florida area, I remember my father ordering his favorite dessert, The Girdlebuster. Just the name was enough to send my brothers and me into paroxysms of laughter. So this dessert is for you, Pop, and may it approximate the real thing and bring back those memories. If you’re not into summertime-ice cream- indulgence, check out our low-carb, sugar free dessert intead. We promise not to tell if you try both!

Makes 8 servings

2 c Stark Sisters Nutty Maple Granola	1 pint organic caramel ice cream
2 tb butter or ghee	½ package Country Choice
1 pint organic vanilla ice cream	chocolate sandwich cookies
1 pint organic chocolate ice cream	Ah!Laska chocolate syrup
1 jar Eden cherry butter, optional

Place Stark Sisters Nutty Maple into a small pot together with butter or ghee. Make sure heat is low, and stir mixture just until butter is melted. Turn into 9” pie plate and press over the bottom. This is your crust. Simple, no?

Place dollops of softened vanilla and chocolate ice cream in an alternating pattern. Press down into crust. Place pie plate into freezer. Using same little pot from above, melt the Eden cherry butter slightly. Take out pie plate and spread cherry butter over frozen ice cream. Place pie plate back into freezer for another 30 minutes or so.

Remove pie plate from freezer and spoon softened caramel ice cream on top. Spread with a light touch. Break up cookies and put on top of ice cream. I like to use crumbled cookies as edging, which looks nice! Drizzle chocolate syrup over Girdlebuster and then put back into freezer. Freeze for three hours or overnight, but after about three hours, cover pie to protect from freezer-burn.

When ready to serve, remove from freezer and let soften a few minutes. Cut into pie wedges. Serve with more chocolate sauce (which you can even warm if you like).

Feel free to use whatever flavor ice cream you like. This is great with ginger ice cream, great with soy or rice non-dairy ice creams too. Whatever floats your boat!