BLACK-BOTTOM ICE CREAM PIE

Black-Bottom Ice Cream Pie image

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

Provided by Taste of Home

Time 25m

Yield 6-8 servings.

Number Of Ingredients 9

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 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

Steps:

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.

Nutrition Facts : Calories 490 calories, Fat 31g fat (18g saturated fat), Cholesterol 75mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.