Ice Cream Pie

By Kris Krajacic
@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!!

Rating:

★★★★★ 2 votes

Comments:

11 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

How to Make Ice Cream Pie

Step-by-Step

1Heat 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.
2Spread 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.
3Spread 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.
4Drizzle caramel topping on each slice according to your preference.
5Cover well & place leftovers (if any) in freezer.