Mint Chocolate Chip Ice Cream Pie
Everyone loves ice cream pie. You can also use other favourite flavours of ice cream, such as strawberry, coffee and raspberry ripple.
Servings: 12
Ingredients:
Mint Chocolate Ice Cream Pie
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 302 |
| pro | 4 g |
| total fat | 19 g |
| sat. fat | 11 g |
| carb | 32 g |
| fibre | 1 g |
| chol | 50 mg |
| sodium | 213 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 8% |
| vit A | 15% |
| folate | 7% |
-
2 cups (500 mL) chocolate wafer crumbs
1/3 cup (75 mL) butter, melted
1/3 cup (75 mL) chocolate sauce
4 cups (1 L) mint chocolate chip ice cream, softened
3/4 cup (175 mL) whipping cream
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) chocolate sprinkles
Preparation:
In bowl, moisten crumbs with butter; press over bottom and up side of 9-inch (23 cm) pie plate. Bake in centre of 325°F (160°C) oven until set, about 12 minutes; let cool. Spread with chocolate sauce.
In bowl and using wooden spoon, beat ice cream until smooth; spread over chocolate. Cover with plastic wrap; freeze until firm, about 1 hour.
In separate bowl, whip cream with sugar; spread over ice cream. Freeze until set, about 1 hour. Garnish with chocolate sprinkles. (Make-ahead: Cover with plastic wrap then heavy-duty foil; freeze for up to 1 day.)
In bowl and using wooden spoon, beat ice cream until smooth; spread over chocolate. Cover with plastic wrap; freeze until firm, about 1 hour.
In separate bowl, whip cream with sugar; spread over ice cream. Freeze until set, about 1 hour. Garnish with chocolate sprinkles. (Make-ahead: Cover with plastic wrap then heavy-duty foil; freeze for up to 1 day.)
Source
Canadian Living Magazine: June 2007
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