Black-Bottom Ice Cream Pie Recipe

Black-Bottom Ice Cream Pie Recipe
Black-Bottom Ice Cream Pie Recipe photo by Taste of Home
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Black-Bottom Ice Cream Pie Recipe

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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.
Editor's Note: This dessert takes time to make since each layer must be set before the next layer is added.
Originally published as Black-Bottom Ice Cream Pie in Country Extra July 1998, p51

Nutritional Facts

1 piece: 490 calories, 31g fat (18g saturated fat), 75mg cholesterol, 288mg sodium, 54g carbohydrate (39g sugars, 2g fiber), 5g protein.

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  • 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
  1. 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.
  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 a cherry if desired. Yield: 6-8 servings.
Editor's Note: This dessert takes time to make since each layer must be set before the next layer is added.
Originally published as Black-Bottom Ice Cream Pie in Country Extra July 1998, p51

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