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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
Crust
15 chocolate sandwich cookies, crushed
3 1/2 tbsp butter, melted
Ice Cream:
4-5 cups store-bought coffee or mint chocolate chip ice cream, softened (or whatever other flavor you like)
Fudge Sauce
1/4 cup Dutch Process cocoa powder
1/3 cup brown sugar
1/2 cup brown sugar flavored corn syrup or light corn syrup
2/3 cup heavy cream
1/4 tsps salt
6 oz cut up bittersweet chocolate
2 tbsp butter, cut up
1 tsp vanilla
Topping
1 cup whipping cream sweetened with 2-3 tbsp confectioners sugar and whipped or 3 cups Cool Whip.
Prepare crust. Stir together crushed Oreos and butter. Press mixture into a greased 9 inch deep dish glass pie dish. Cover and place in freezer for about a half hour or until frozen.
Spoon softened ice cream into pie dish and spread evenly over crust. Cover with foil (preferably non-stick) and freeze for another few hours or until ice cream is firm. Prepare sauce.
In a 1 1/2 to 2 quart saucepan, stir together cocoa powder, brown sugar, syrup, cream, salt and half of the chocolate. Set the pan over medium heat and cook, stirring constantly, until chocolate melts and mixture begins to boil (bubbles will appear around side). Allow mixture to come to a low boil and cook for 5 minutes, stirring often. Remove from heat and stir in butter, remaining chocolate and vanilla. Let cool completely (takes a few hours). When fudge sauce is cool, spread a little over half of it (save the rest) evenly over ice cream in pie plate.
Spread the whipped cream or Cool Whip over the fudge sauce. Return the entire pie to the freezer for 4 hours or overnight. Cover with non-stick foil or plastic wrap to avoid freezer burn.
ICE CREAM PIE
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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
Crust
15 chocolate sandwich cookies, crushed
3 1/2 tbsp butter, melted
Ice Cream:
4-5 cups store-bought coffee or mint chocolate chip ice cream, softened (or whatever other flavor you like)
Fudge Sauce
1/4 cup Dutch Process cocoa powder
1/3 cup brown sugar
1/2 cup brown sugar flavored corn syrup or light corn syrup
2/3 cup heavy cream
1/4 tsps salt
6 oz cut up bittersweet chocolate
2 tbsp butter, cut up
1 tsp vanilla
Topping
1 cup whipping cream sweetened with 2-3 tbsp confectioners sugar and whipped or 3 cups Cool Whip.
Prepare crust. Stir together crushed Oreos and butter. Press mixture into a greased 9 inch deep dish glass pie dish. Cover and place in freezer for about a half hour or until frozen.
Spoon softened ice cream into pie dish and spread evenly over crust. Cover with foil (preferably non-stick) and freeze for another few hours or until ice cream is firm. Prepare sauce.
In a 1 1/2 to 2 quart saucepan, stir together cocoa powder, brown sugar, syrup, cream, salt and half of the chocolate. Set the pan over medium heat and cook, stirring constantly, until chocolate melts and mixture begins to boil (bubbles will appear around side). Allow mixture to come to a low boil and cook for 5 minutes, stirring often. Remove from heat and stir in butter, remaining chocolate and vanilla. Let cool completely (takes a few hours). When fudge sauce is cool, spread a little over half of it (save the rest) evenly over ice cream in pie plate.
Spread the whipped cream or Cool Whip over the fudge sauce. Return the entire pie to the freezer for 4 hours or overnight. Cover with non-stick foil or plastic wrap to avoid freezer burn.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.