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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Three kinds of ice cream drizzled with chocolate sauce in a chocolate crust!! How very yummy! Haven't tried it yet, keeping it here for safekeeping. Found in the cookbook, Chocolate Therapy by Kathy Farrell-Kingsley. Prep time is a guess. Cooking time doesn't include freezing. Ingredients:
1 1/2 cups chocolate wafer cookies, crushed |
6 tablespoons butter, melted |
chocolate syrup |
3/4 cup heavy whipping cream |
2 tablespoons unsalted butter |
2 tablespoons light corn syrup |
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped |
1 teaspoon vanilla extract |
2 pints chocolate-chocolate chip ice cream |
1 pint chocolate fudge brownie ice cream |
1 pint cookies-and-cream ice cream |
2 ounces white chocolate, melted |
Directions:
1. For crust:.
2. Preheat oven to 325 degrees. Grease a 9-inch pie pan. Mix crumbs and butter; press firmly on bottom and sides of pan. Bake till set, about 10 minutes. Cool completely.
3. For sauce:.
4. Combine 1st 3 ingredients in saucepan and bring to simmer. Remove from heat. Add chocolate and let stand for 1 minute. Whisk until melted and smooth. Stir in vanilla. Let stand at room temperature until cool and slightly thickened, about 20 minutes.
5. Place alternate scoops of the three ice creams in a single layer in the crust and flatten slightly. Drizzle with 1/2 cup chocolate sauce and freeze until sauce sets, about 10 minutes. Top with remaining ice cream, alternating the flavors and mounding in the center. Drizzle with 1/3 cup of the sauce. Freeze until firm, at least 2 hours.
6. Using small spoon, drizzle melted white chocolate over pie, freeze until set, about 10 minutes.
7. Stir remaining chocolate sauce over low heat just until warm. Serve with pie.
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