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Black-Bottom Ice Cream Pie

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. —Mrs. Malvin Mauney Jr., Cordova, Tennessee

6-8 ServingsPrep: 25 min. + freezing

Ingredients

1-1/2 cups crushed gingersnaps (about 24 cookies)
1/4 cup confectioners' sugar
1/3 cup butter, melted
1 cup chocolate ice cream, softened
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 quart vanilla ice cream, softened
Sweetened whipped cream and maraschino cherry, optional

Directions

Combine the gingersnap crumbs, confectioners' sugar and butter; 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.
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.
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 a
cherry if desired. Yield: 6-8 servings.

2 of 2

Black-Bottom Ice Cream Pie (continued)

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

Nutrition Facts: 1 serving (1 piece) equals 490 calories, 31 g fat (18 g saturated fat), 75 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.