Thursday, June 2, 2011

Black-Bottom Ice Cream Pie - Tutorial

I have never attempted to make an ice cream cake or pie before. When I saw a picture of this ice cream pie in a Taste of Home magazine, I knew I was going to go boldly where I haven't gone before. Yes, this isn't as lovely looking as the one I saw pictured in the magazine, with perfectly piped on whipped cream and a cherry to top it off, but it sure tasted good - and that is what matters. This is a definite "make again and again" recipe. The ginger crust is super yummy - and a neat change from the usual chocolate or graham wafer crust. Here is how I made it....

The ingredients:
1 1/2 cups crushed gingersnap cookies (about 24)
1/4 cup confectioners' sugar
1/3 cup butter, melted
1 cup chocolate ice cream
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1/2 tsp vanilla extract
1 quart vanilla ice cream, softened
Sweetened whipped cream

1. Put cookies in a blender and blend until crushed. I used leftover gingerbread cookies. They didn't get eaten because I didn't put icing on them. They worked fabulous!
2. Combine the gingersnap crumbs, confectioners' sugar and butter.
3.  Press onto the bottom and up the sides of an ungreased 9-inch pie plate. Refrigerate for at least 30 minutes.
4. Soften the chocolate ice cream and stir it to get it nice and creamy. I eyeballed the the "cup" of ice cream - but I might have put a little bit more in than a cup. Spoon the ice cream into crust. Spread evenly. LICK THE SPOON! Freeze pie until firm, about 1 hour.
5. Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat stirring constantly. When it is melted it will be a thick chocolate sauce. Remove from the heat; add vanilla. Cool. Spread half of the chocolate sauce over hardened chocolate ice cream. LICK SPOON!! Freeze pie until set, about 1 hour. 
6. Soften vanilla ice cream. I had no idea how much 1 quart was as I buy ice cream in 1 gallon buckets - so I spooned about 2 cups into a bowl, let soften for a while and mix until creamy. Spoon ice cream over hardened chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie. Don't forget to lick spoon, and of course, using clean ones with each step!! Freeze pie for 4-6 hours or overnight.
Remove from the freezer 5-10 minutes before serving. Garnish with whipped cream and a cherry if desired. 

Here is the recipe card...
Linking to...

Join  us Saturdays at for the weekend wrap 
 up           party!


  1. YUMMY! That looks so good! I'll have to try this recipe!

  2. This looks SO GOOD!!! I just got an ice cream maker for my birthday. I'm going to try this! Thanks :)

  3. Oh my! That looks SO YUMMY!!!

  4. You just said my 2 favorites words - ice cream and pie! Whoops, that's technically 3 words...can't think that well between the yummy thoughts!