Black Bottom Ice Cream Pie
This dessert takes time to make since each layer must be set before the next layer is added.
- 25 mins
Ingredients
- 1 1/2 c. crushed gingersnaps (about 24 cookies)
- 1/4 c. confectioners sugar
- 1/3 c. butter, melted
- 1 c. chocolate ice cream, softened
- 1 c. (6 oz.) semisweet chocolate chips
- 1/2 c. heavy whipping cream
- 1/2 tsp. vanilla extract
- 1 qt. vanilla ice cream, softened
- Sweetened whipped cream and maraschino cherry, optional
Preparation
Step 1
1. Combine the gingersnap crumbs, sugar, and butter; press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.
2. Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add vanilla. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour.
3. Spoon vanilla ice cream over chocolate sauce, freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving. Garnish with sweetened whipped cream and cherry, if desired.