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Black-Bottom Ice Cream Pie

 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


  • 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


  • 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.

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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.
Nutritional 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.