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Categories:
chocolate wafer cookies butter chocolate syrup heavy whipping cream unsalted butter light corn syrup bittersweet chocolate vanilla chocolate-chocolate chip ice cream chocolate fudge brownie ice cream cream white chocolate
Viewed: 35 - Published at: 8 years agoIngredients
- 1 12 cups chocolate wafer cookies, crushed
- 6 tablespoons butter, melted
- chocolate syrup
- 34 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- 2 pints chocolate-chocolate chip ice cream
- 1 pint chocolate fudge brownie ice cream
- 1 pint cookies-and-cream ice cream
- 2 ounces white chocolate, melted
Method
- For crust:.
- Preheat oven to 325 degrees.
- Grease a 9-inch pie pan.
- Mix crumbs and butter; press firmly on bottom and sides of pan.
- Bake till set, about 10 minutes.
- Cool completely.
- For sauce:.
- Combine 1st 3 ingredients in saucepan and bring to simmer.
- Remove from heat.
- Add chocolate and let stand for 1 minute.
- Whisk until melted and smooth.
- Stir in vanilla.
- Let stand at room temperature until cool and slightly thickened, about 20 minutes.
- Place alternate scoops of the three ice creams in a single layer in the crust and flatten slightly.
- Drizzle with 1/2 cup chocolate sauce and freeze until sauce sets, about 10 minutes.
- Top with remaining ice cream, alternating the flavors and mounding in the center.
- Drizzle with 1/3 cup of the sauce.
- Freeze until firm, at least 2 hours.
- Using small spoon, drizzle melted white chocolate over pie, freeze until set, about 10 minutes.
- Stir remaining chocolate sauce over low heat just until warm.
- Serve with pie.
