Everyone loves ice cream pie. You can also use other favourite flavours of ice cream, such as strawberry, coffee and raspberry ripple.
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2007
MethodIn 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.)
Nutritional facts Per serving: about
- Sodium 213 mg
- Protein 4 g
- Calories 302.0
- Total fat 19 g
- Cholesterol 50 mg
- Saturated fat 11 g
- Total carbohydrate 32 g
- Iron 8.0
- Folate 7.0
- Calcium 7.0
- Vitamin A 15.0