AMAZING ICE CREAM PIE
This is so easy to make and so very tasty for all you ice cream lovers - It's made with milk chocolate, not the dark chocolate, so very smooth and delicious!!
Provided by Chef mariajane
Categories Pie
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- CRUST: Combine Oreo crumbs, and melted butter. Press into bottom of a 9-inch of pie plate. Sprinkle with chopped Toblerone bar and refrigerate for 15 minutes.
- Scoop 4 cups each chocolate and vanilla ice cream into pie crust, stacking scoops by alternating between the two flavors.
- Drizzle with caramel topping and sprinkle with another bar of chopped Toblerone. Freeze 4 hours or overnight. Let stand 10 minutes before serving.
- Store leftovers in freezer.
Nutrition Facts : Calories 250.2, Fat 14.4, SaturatedFat 9, Cholesterol 49.4, Sodium 102.6, Carbohydrate 28.5, Fiber 1, Sugar 25.6, Protein 4
S'MORE ICE CREAM PIE
We're turning s'mores into the perfect Father's Day-inspired dessert. Your father will associate this pie with so many things men love: building fires, carving pointy sticks, scaring things, and so forth. This has the classic three layers of the s'more: the graham crackers, chocolate, and toasted marshmallows.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 5h50m
Yield 8
Number Of Ingredients 5
Steps:
- Place graham cracker crumbs into a bowl, add sugar and melted butter, and mix until well combined. Transfer mixture into a 9-inch pie dish. Gently press graham cracker mixture into the bottom and up the sides of the pie dish using a spatula. Pat the edge and inside of the crust smooth with your fingers.
- Refrigerate crust until thoroughly chilled, at least 30 minutes.
- Fill crust with chocolate ice cream using a small ice cream scoop. Smooth the ice cream with a spatula. Place a ring of mini marshmallows around the inside of the crust and cover top of ice cream with remaining marshmallows. Gently press marshmallows into the ice cream.
- Freeze until very firm, at least 2 hours.
- Use a propane blow torch to toast the marshmallows, moving the torch quickly to brown the marshmallows. Marshmallows should have small charred spots. Return to freezer to chill the marshmallow topping, at least 3 hours; slice and serve.
Nutrition Facts : Calories 426.1 calories, Carbohydrate 56.6 g, Cholesterol 56.6 mg, Fat 21.1 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 12.5 g, Sodium 247.7 mg, Sugar 43.5 g
CHOCOLATE COOKIE AND COFFEE ICE CREAM PIE
I got this from a friend who said it came from a magazine. Not knowing I might want to post it, I didn't ask which magazine it came from. I happened to have all the items on hand and made it for dessert last night. It was a total hit and with the after dinner nibbling it was gone by midnight. I was given "permission" to make it again anytime.
Provided by Annacia
Categories Pie
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan bring the whipping to a mild simmer and remove from heat.
- Whisk in the chocolate chips till they melt.
- Add coffee and vanilla and whisk in till well mixed.
- Let mixture cool.
- Soften coffee ice cream to a spreadable consistency in a microwave oven.
- Spread ice cream into the crust.
- Cover with 3/4 of the chocolate sauce.
- Top with the crushed cookies.
- Freeze 20 to 30 minutes, till firm.
- Place scoops of the chocolate ice cream all around the edge of pie.
- Place a whole cookie between each scoop and drizzle 1/3 of the chocolate sauce over all.
- Freeze pie at least 2 hours.
- Cover and chill remaining sauce.
- When ready to serve pie reheat the sauce and serve it separately to pour over the pie.
Nutrition Facts : Calories 581.6, Fat 37.8, SaturatedFat 18.7, Cholesterol 63.5, Sodium 312.4, Carbohydrate 61.6, Fiber 3.2, Sugar 43.5, Protein 6.4
CHOCOLATE DECADENCE ICE CREAM PIE
Categories Chocolate Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- Make crust:
- Preheat oven to 325°F. Butter 9-inch-diameter metal pie pan or glass pie dish. Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 10 minutes. Cool completely.
- Make bittersweet chocolate sauce:
- Combine cream, butter, and corn syrup in medium saucepan. Bring to simmer. Remove from heat. Add bittersweet chocolate; let stand 1 minute. Whisk until melted and smooth. Stir in vanilla. Let stand at room temperature until cool and slightly thickened, about 20 minutes.
- Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust. Drizzle 1/2 cup chocolate sauce over ice cream. Freeze pie until sauce sets, about 10 minutes. Top pie with scoops of remaining ice cream, alternating flavors and mounding in center. Drizzle 1/3 cup sauce over. Freeze pie until firm, at least 2 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen. Cover and refrigerate remaining chocolate sauce.)
- Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth. Using small spoon, drizzle white chocolate in thin lines over ice cream pie. Freeze until white chocolate is firm, about 10 minutes. Stir bittersweet chocolate sauce over low heat just until warm. Serve pie with warm chocolate sauce.
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