The Teenage Mutant Ninja Turtles have been battling fictional evils from the sewers of New York for over 30 years now. But if kids’ Halloween costumes are any indication, the turtles are more popular than ever. Aside from being named after Italian Renaissance artists, the crime fighters are known best for their love of pizza. Now we can enjoy their favorite pies right along with them in the new Teenage Mutant Ninja Turtles Pizza Cookbook. Full of 65 mouthwatering recipes, there’s a pizza for every occasion—breakfast pizzas, mini-pizzas, party pizzas, and my personal favorite: dessert pizzas.

Nerdist has an exclusive recipe for a cool treat—made with cookies, ice cream, candies and fruit—thrown together to create the ultimate dessert, the Nice Cream Pizza. Master Splinter may not approve of this diet but it’s totally essential for fighting bad guys, dude!

Check out all the turtle-tastic recipes when The Teenage Mutant Ninja Turtles Pizza Cookbook debuts on May 9th.

My notes:

-It says a pint, so use a pint. If you love ice cream like I do you’ll be tempted to toss in more, but use some restraint. It’s the thin layer of ice cream that gives this dessert its pizza-like effect.

-While this recipe calls for chocolate fudge sauce, it’s easily adaptable. I chose strawberry topping to make it look more like real pizza sauce. I also used diced white chocolate, which looks a heck of a lot like shredded cheese.

-Be aware that frozen candy can be tough on your teeth. If you’re protective of your fillings, let the pie thaw for a minute before eating.

Nice Cream Pizza

(adapted from The Teenage Mutant Ninja Turtles Pizza Cookbook)
12 graham crackers, broken into pieces
6 Tablespoons unsalted butter, melted
1/3 cup packed brown sugar
1/4 teaspoon salt
1 pint vanilla ice cream, softened
Strawberry topping
8 ounces white chocolate, chopped fine
6 fresh strawberries, sliced
6 maraschino cherries
½ cups fresh mango, diced
6 Apple Sour Punch Bites, diced

1. Place the graham crackers in the bowl of a food processor and grind them until they look like sand.
2. Add the butter, brown sugar, and salt, and pulse until combined.
3. Dump the mixture into a spring-form pan and press it out to cover the bottom of the pan.

4. Use your fingers or a flat-bottomed measuring cup to make sure it’s as packed down as possible.
5. Refrigerate for at least 1 hour.

6. Spread the softened ice cream evenly over the chilled crust. Cover tightly with foil or plastic wrap, and freeze for at least 3 hours or overnight.

7. Pour on the strawberry topping and spread evenly over the ice cream. Sprinkle the white chocolate, then add the sliced fruit and candies. Freeze for another 30 minutes, then slice and serve.

Images: Jenn Fujikawa, Insight Editions

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