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Ingredients
| gingersnaps (crushed): 1 1/2 cups |
| powdered sugar (unsifted): 1/4 cup |
| salted butter: 1/3 cup (or margarine//melted) |
| chocolate ice cream: 1 cup (softened) |
| semisweet chocolate chips (chips): 1 cup |
| light whipping cream (fluid): 1/2 cup |
| vanilla extract: 1/2 tsp |
| vanilla ice cream: 1 qt (softened) |
Black-Bottom Ice Cream Pie
Credit: AllRecipes
User rating:
"Since we live in an area where dairy farming flourishes, an ice cream pie seemed like a natural dish to create. It's an easy dessert to prepare anytime."
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Prep Time
20 min -
Cook Time
min -
Servings
6 serving(s)
Tags
Directions
- Combine the first three ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.
- Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add extract. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour. Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving.