Menu Enter a recipe name, ingredient, keyword...

Chocolate Crunch Ice Cream Pie


Google Ads
Rate this recipe 5/5 (1 Votes)
Chocolate Crunch Ice Cream Pie 0 Picture


  • Chocolate Crunch
  • 6 ounces semi sweet chocolate, chopped
  • 1 1/2 tbsp vegetable oil
  • 1 9 ounce package chocolate wafers, crushed to crumbs
  • Pie
  • 1/2 gallon peppermint, mint chip, cookie dough, vanilla and chocolate ice cream, softened slightly



Step 1

1. For crunch-Line a large cookie sheet with waxed paper. Melt chocolate with oil in top of double boiler set over simmering water, stirring until chocolate is smooth. Transfer to a medium bowl. Mix in cookie crumbs. Spread choclate mixture over prepared cookie sheet. Freeze until chocolate mixture is firm about 10 minutes.Chop choclate crunch into pea-size pieces( can be made one week ahead. Store in a airtight container in freezer
2.For Pie. Spread half of the ice cream in the prepared crusr. Sprinkle half of chocolate crunch over . Top with remaining ice cream. Sprinkle with remaining chocolate crunch over. (NOTE: Use what ever combination of ice cream you want). Freeze pie until firm about 1 hour. Wrap pie and freeze overnight(Can be prepared 1 week ahead-keep frozen)
3. To serve- let pie stand for 10 minutes at room temperature. Warm choclate truffle sauce. Cut pie into wedges and pass sauce separately

Use Choclate Crumb Crust and Chocolate Truffle Sauce for this recipe


Review this recipe