Ice Cream Pie

Kris Krajacic

By
@krissyk

I wanted to make something with ice cream & sundae toppings & came up with this. The toppings & amounts can vary to your liking. Next time I think I may try strawberry in the middle. Hope you enjoy as much as we did!!


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Comments:

Serves:

3 - 6 depending upon slice size

Prep:

1 Hr

Method:

Refrigerate/Freeze

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh, this one will be a hit around your table for those of all ages! I really enjoyed the marshmallow cream addition. This one is wonderful the way it is, but I wonder how it would be with some chopped pecans between the two ice cream layers. Delish!

Ingredients

1
graham cracker pie crust
1 jar(s)
hot fudge topping
1 jar(s)
marshmallow topping
2 - 3 c
chocolate ice cream (your favorite brand)
2 - 3 c
vanilla ice cream (your favorite brand)
caramel topping

Directions Step-By-Step

1
Heat hot fudge topping just enough to achieve spreadable consistancy. (You can also spread this cold but I found that a little warm worked better) Spread topping on bottom of graham cracker pie crust & up the sides. You can set out the ice cream to soften or just pop it in the microwave for about 10 - 15 seconds right before using.
2
Spread the marshmallow topping next. Same as hot fudge; you may want to heat it a bit for easier spreading. Freeze for about 15 - 20 minutes or until cold enough so that when you spread the ice cream on top it doesn't move.
3
Spread either your chocolate or vanilla (or whatever flavor you prefer), ice cream next. Use whatever leftover hot fudge/marshmallow topping you have place next. Freeze again until ice cream & toppings are firm so when you spread your next ice cream flavor, it stays in place. Freeze until you are ready to serve.
4
Drizzle caramel topping on each slice according to your preference.
5
Cover well & place leftovers (if any) in freezer.

About this Recipe

Course/Dish: Pies, Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American