Coffee Ice Cream Pie-mile High |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This was one of my favorite desserts from the Chart House in Simsbury, Ct. back in the 70's. They used to give a towering portion and everyone would share. YUM. Ingredients:
! gallon of the best coffee ice cream |
1 pkg nabisco chocolate wafers |
butter approx 4 tsp |
hershey's fudge topping (use to come in a yellow-labeled can) |
9 springform pan |
variations: chocolate wafer with strawberry ice cream, chocolate topping and strawberries on top. |
use your imagination, kids loves this. |
Directions:
1. Remove the ice cream from the freezer and place in a mixing bowl
2. In a food processor finely grate the chocolate wafers
3. Place the crushed wafers into a bowl
4. Melt the butter
5. Pour slowly over the wafers mixing to get the right consistency to be able to pack into and along the side of the springform pan.
6. Line the pan and sides with the wafer/butter combo, refrigerate
7. Whip the ice cream by hand until it is creamy and spreadable
8. Pour into the springform pan, spread evenly
9. Put into the freezer and freeze for 4 hours or over night.
10. Remove the pie from the freezer and spread with the chocolate topping. If the topping is hard to spread, you can gently heat it to a spreadable stage.
11. Back into the freezer until ready to serve.
12. Remove from the freezer and remove the side of the pan. Allow to warm up a bit before serving.
13. Slice with a knife that has been warmed a bit.
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