CHOCOLATE ICE CREAM PIE RECIPES RECIPES
CHOCOLATE ICE-CREAM PIE RECIPE | MARTHA STEWART
Crushed amaretti cookies, which are crisp, sweet, and almond-flavored, form the crust of this pie and are mixed into the ice-cream filling.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Total Time 3 hours 10 minutes
Prep Time 10 minutes
Number Of Ingredients 4
Steps:
- In a food processor, pulse cookies until crumbs form (3 cups). Remove 3/4 cup crumbs; spread evenly in bottom of prepared pan (see below).
- Add ice cream to crumbs in processor; puree until smooth and combined. Scrape into pan, without disturbing crust; smooth top. Place in freezer (keep level) until solid, 3 hours.
- In a small saucepan, heat heavy cream over high heat until steaming. Remove from heat; whisk in chocolate chips until melted and combined. Let stand until cool but pourable, 5 minutes. Pour over pie; spread to cover top. Cover with plastic wrap; return to freezer until ready to serve, up to 3 days. Before serving, let stand at room temperature, 10 minutes. Release sides of pan. Slice pie with a knife that's been heated under hot water.
CHOCOLATE-TOFFEE ICE CREAM PIE RECIPE | MYRECIPES
You'll love the added crunch that toffee bits give this frozen pie. To quickly soften the ice cream, place it in a microwave-safe bowl, and microwave at HIGH 10 to 15 seconds.
Provided by MyRecipes
Total Time 8 hours 8 minutes
Prep Time 8 minutes
Yield 8 servings (serving size: 1 wedge)
Number Of Ingredients 5
Steps:
- Spread 2 cups ice cream in bottom of crust; drizzle with 2 tablespoons chocolate syrup, and sprinkle with 2 tablespoons toffee bits. Spread remaining ice cream over toffee bits. Freeze 8 hours or until firm.
- Top pie with whipped topping, and drizzle with remaining 2 tablespoons syrup; sprinkle with remaining 2 tablespoons toffee bits.
Nutrition Facts : Calories 268 calories, CarbohydrateContent 46 g, CholesterolContent 8 mg, FatContent 7.8 g, FiberContent 0.3 g, ProteinContent 3.8 g, SaturatedFatContent 2.5 g, SodiumContent 175 mg
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CHOCOLATE ICE-CREAM PIE RECIPE | MARTHA STEWART
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