ice cream pie

Name: Ice Cream Pie
Yield: 8
Cuisine: American
Ingredients: - chocolate crumb crust (below); 2 quart(s) ice cream; - classic chocolate sauce (below); FOR THE CHOCOLATE CRUMB CRUST; 1 1/2 cup(s) vanilla wafer crumbs (45 wafers); 6 tablespoon(s) unsweetened cocoa; 1/3 cup(s) powdered sugar; 6 tablespoon(s) butter, melted; FOR THE CLASSIC CHOCOLATE SAUCE; 1 cup(s) sugar; 6 tablespoon(s) unsweetened cocoa; 3/4 cup(s) evaporated milk; 1/4 cup(s) butter; 1/8 teaspoon(s) salt; 1/2 teaspoon(s) vanilla

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Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From a Hershey's cookbook.

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yield 8 serving(s)

method Refrigerate/Freeze

Ingredients For ice cream pie

chocolate crumb crust (below)
2 qt

ice cream
classic chocolate sauce (below)
FOR THE CHOCOLATE CRUMB CRUST
1 1/2 c

vanilla wafer crumbs (45 wafers)
6 Tbsp

unsweetened cocoa
1/3 c

powdered sugar
6 Tbsp

butter, melted
FOR THE CLASSIC CHOCOLATE SAUCE
1 c

sugar
6 Tbsp

unsweetened cocoa
3/4 c

evaporated milk
1/4 c

butter
1/8 tsp

salt
1/2 tsp

vanilla

How To Make ice cream pie

1
Prepare Chocolate Crumb Crust: Combine crumbs, cocoa, and powdered sugar in medium mixing bowl. Gradually add butter, stirring to coat crumb mixture completely. Press mixture firmly onto bottom and up side of 9 inch pie pan; freeze.

2
Spread about half the ice cream evenly in crust; top with scoops of remaining ice cream. Cover; freeze until firm. Serve topped with Classic Chocolate Sauce.
3
Prepare Classic Chocolate Sauce: Combine sugar and cocoa in small saucepan; blend in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat; add vanilla. Serve warm. Note: Use your favorite flavor of ice cream, like peach, coffee, peppermint, or butter pecan.
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