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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
5 cups chocolate wafers, ground
1 cup melted butter
4 tbsp sugar
6 cups coffee ice cream, softened and divided
2 cups chocolate ice cream, softened
1 cup chocolate fudge, melted
1/4 cup sliced almonds, toasted
1 cup heavy cream, whipped
1/4 cup chocolate syrup
8 chocolate wafer cookies
In a bowl, combine first 3 ingredients and pressing the mixture into a 9 inch springform pan and up sides for 3 inches. Preheat oven to 350 and bake shell for 5 minutes. Remove from oven and allow to cool and then place in the refrigerator for 1 hour.
Evenly spread 3 cups coffee ice cream in bottom of pie shell and freeze for 2 hours. Spread with chocolate ice cream and freeze for 1 hour. Spread with fudge sauce and freeze until hard. Spread remaining 3 cups coffee ice cream. Sprinkle with almonds. Wrap tightly with plastic wrap and then with foil; press gently against pie and freeze for 2 hours.
Once frozen, you can remove the springform pan. Dip dish towel with hot water and wring. Hold around sides of pan for 15 seconds. Release sides of pan. Rewrap until ready to serve. Remove the springform pan and spread with whipped cream. Drizzle on chocolate syrup. Cut into wedges and stick a cookie into each piece.
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ICE CREAM PIE DELUXE
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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
5 cups chocolate wafers, ground
1 cup melted butter
4 tbsp sugar
6 cups coffee ice cream, softened and divided
2 cups chocolate ice cream, softened
1 cup chocolate fudge, melted
1/4 cup sliced almonds, toasted
1 cup heavy cream, whipped
1/4 cup chocolate syrup
8 chocolate wafer cookies
In a bowl, combine first 3 ingredients and pressing the mixture into a 9 inch springform pan and up sides for 3 inches. Preheat oven to 350 and bake shell for 5 minutes. Remove from oven and allow to cool and then place in the refrigerator for 1 hour.
Evenly spread 3 cups coffee ice cream in bottom of pie shell and freeze for 2 hours. Spread with chocolate ice cream and freeze for 1 hour. Spread with fudge sauce and freeze until hard. Spread remaining 3 cups coffee ice cream. Sprinkle with almonds. Wrap tightly with plastic wrap and then with foil; press gently against pie and freeze for 2 hours.
Once frozen, you can remove the springform pan. Dip dish towel with hot water and wring. Hold around sides of pan for 15 seconds. Release sides of pan. Rewrap until ready to serve. Remove the springform pan and spread with whipped cream. Drizzle on chocolate syrup. Cut into wedges and stick a cookie into each piece.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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