Deluxe Ice Cream Pie
I know it’s winter, but I made this ice cream pie for a party last week and decided it is truly a year-round treat. You can make it ahead of time, it’s special, and loved by all ages. Remember the Fudgy the Whale cake from Carvel? How I wanted one of those cakes for my birthday. I never had one, but still remember the cookies crunchies in the middle of the traditional Carvel cake fondly.
This ice cream pie is truly deluxe and brings it to an adult level. You can customize with your favorite ice cream – I used mint chip because I was serving it to kids and adults, but coffee ice cream would give it a grown up flair. It has a crunchy cookie crust on the bottom, a layer of decadent fudge, a layer of ice cream (use best quality), topped with home made fudge sauce. A small slice goes a long way.
Deluxe Ice Cream Pie (adapted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis & Renato Poliafito) (click here for printable recipe)
For the cookie crust:
30 chocolate wafer cookies (I used Famous Chocolate Wafer brand)
1 tablespoon sugar
6 tablespoons melted butter
For the filling:
4 ounces dark chocolate (60-72%)
1/4 cup plus 1 tablespoon heavy cream
3 tablespoons unsalted butter
2 tablespoons light corn syrup
1 cup confectioner’s sugar, sifted
1 pint ice cream of your choice
For the fudge topping:
2 tablespoons heavy cream
2 tablespoons butter
1 tablespoon light corn syrup
3 ounces dark chocolate (60-72%)
Make the cookie crust:
In a food processor, crush the cookies into a fine crumb. You should have about 1 1/2 cups of cookie crumbs. Pace the crumbs in a bowl, add sugar and stir. Add the melted butter and mix well. Transfer the crumb mixture to a 9-inch round cake pan and press into the bottom and up the sides. Use the back of a large spoon to get an even crust. Place in fridge to set.
Make the filling:
Place the chocolate in a heatproof bowl. In a medium saucepan, bring the cream, butter, and corn syrup to a simmer. Remove the mixture from the heat, pour it over the chocolate, and let sit for 1 minute. Then whisk the chocolate mixture until it is completely smooth. Whisk in the confectioner’s sugar.
Spread the fudge evenly over the bottom of the crust, cover it, and refrigerate for at least 2 hours or overnight. Soften the ice cream by placing in the microwave for 10 seconds on high. Put it in a large bowl and beat with a rubber spatula until smooth. Spread the ice cream over the chilled fudge layer and freeze pie for at least 1 1/2 hours, otr until ice cream is firm.
Make the fudge topping:
In a small saucepan over low heat, heat the cream, butter and corn syrup together until the mixture starts to simmer. Remove the pan from heat and add the chocolate. Whisk until the fudge is smooth without any lumps. Beat the fudge topping until it reaches room temperature and pour it over the ice cream layer in a zigzag pattern. Freeze pie for at least 20 minutes. To serve, cut it with a warmed sharp knife. Pie will keep in the freezer, covered, for up to 4 days.
Plan B Mom is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 11-year old and 9-year old girls, 8- year old son, two yellow labs, and husband – she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly – or at least catastrophies at bay. Follow her on Twitter at @PlanBMom.