Triple Chocolate Ice Cream Pie

This pie features a chocolate crust, chocolate ice cream, and chocolate sauce, with a few scoops of coffee and vanilla added for contrast.



by 13  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    6   ounces 
    (about 30) chocolate wafer cookies
  • see savings
    On Sale
    5   tablespoons 
    unsalted butter, melted; more for greasing the pan
  • see savings
    On Sale
    2   pints 
    chocolate ice cream, slightly softened
  • see savings
    On Sale
     
    Quick Hot Fudge Sauce, at room temperature
  • see savings
    On Sale
    1   pint 
    coffee ice cream, slightly softened
  • see savings
    On Sale
    1   pint 
    vanilla ice cream, slightly softened

Directions
1.
Position a rack in the middle of the oven and heat the oven to 350 degrees F. Butter a 9-inch Pyrex or metal pie plate.
2.
Put the cookies in a zip-top bag and crush them with a rolling pin (or process in a food processor) until you have fine crumbs. Measure 1 1/2 cups of crumbs (crush more cookies, if necessary) and put them in a bowl. Add the melted butter and stir until the crumbs are evenly moistened. Transfer to the pie plate and, using your fingers, press the mixture evenly into the bottom and sides (but not on the rim). Bake for 10 minutes. Let cool completely on a wire rack.
3.
Scoop 1 pint of the chocolate ice cream into the cooled crust and spread it evenly with a rubber spatula. Place in the freezer to firm up for about 30 minutes. Remove the pie from the freezer and, working quickly, drizzle 1/2 cup of the room-temperature fudge sauce over the ice cream. Using a small ice cream scoop (I use a 1 1/2-inch diameter Vollrath #40, available from ), scoop round balls of the chocolate, coffee, and vanilla ice creams and arrange them over the fudge sauce layer (you may not need all of the ice cream). Drizzle with about 1/4 cup of the remaining fudge sauce, using a squirt bottle if you have one (try Chef Revival's "drizzlers," from ). Freeze until the ice cream is firm, about 2 hours. If not serving right away, loosely cover the pie with waxed paper and then wrap with aluminum foil. Freeze for up to two weeks.
4.
To serve, let the pie soften in the refrigerator for 15 to 30 min. (premium ice cream brands need more time to soften). Meanwhile, gently reheat the remaining fudge sauce in a small saucepan over medium-low heat. Pry the pie out of the pan with a thin metal spatula. (If the pie doesn't pop out, set the pan in a shallow amount of hot water for a minute or two to help the crust release.) Set the pie on a board, cut into wedges, and serve drizzled with more hot fudge sauce, if you like.
Add Your Review
 Articles
Double Chocolate Mint Ice Cream for Dessert
... this ice cream straight out of the machine, I knew I had a winner. It tastes like milk chocolate ice cream... without the mint as a go-to chocolate ice cream. But no matter how you like it, it's a seriously addictive...I admit, the first few times that I made ice cream at home, I followed the super simple... read more...
Make-Ahead Chocolate Chip Ice Cream Sandwiches
... Chocolate Chip Cookies has proved to be a perfect base for one of my family's favorite summer treats: Ice... Cream Sandwiches. click here for our oatmeal chocolate chip cookie recipe I baked up a batch... this recipe to make a batch of classic vanilla ice cream. I have been a little intimidated by egg-based ice cream... read more...
8 Unique Ice Cream Sandwich Recipes
... favorites, peppermint ice cream and chocolate chip blondies. To make them completely over-the-top, add a... scoop of melted chocolate to the top of each sammy before serving. Chocolate Cupcake Ice Cream... icing inside, this sundae mixes chocolate chip ice cream, cherries, pecans, and raspberry jam. Ice Cream... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products