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Black-Bottom Ice Cream Pie

SUBMITTED BY: Mrs. Malvin Mauney Jr. 

"Since we live in an area where dairy farming flourishes, an ice cream pie seemed like a natural dish to create. It's an easy dessert to prepare anytime."
RECIPE RATING:
This recipe has been rated 2 times with an average star rating of 5.0
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PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 1/2 cups crushed gingersnaps
  • 1/4 cup confectioners' sugar
  • 1/3 cup butter or margarine, melted
  • 1 cup chocolate ice cream, softened
  • 1 cup semisweet chocolate chips
  • 1/2 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 quart vanilla ice cream, softened

DIRECTIONS

  1. Combine the first three ingredients; press onto the bottom and up the sides of an ungreased 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 extract. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour. 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.

FOOTNOTE

  • Editor's Note: This dessert takes time to make since each layer must be set before the next layer is added.
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