Summer Berry and Vanilla Ice Cream Pie with Chocolate Sauce

By 
  • Susie Middleton

This ice cream pie features a chocolate cookie crust, two kinds of ice cream, and chocolate sauce. I like a combination of homemade berry (black raspberry if possible) ice cream and vanilla ice cream, but you can use any combination you like — and it can certainly be store-bought ice cream.  Make this ahead, as it needs time in the freezer. Once frozen, wrap it well if you plan to keep it for a few weeks. A version of this recipe appeared in Fresh From the Farm: A Year of Recipes and Stories (Taunton Press, 2014), by Susie Middleton. 

 

Serves 8 to 12

  • 1 1/4 cups chocolate wafer crumbs (about 6 ounces, or about 25 to 27 Nabisco’s FAMOUS Chocolate Wafers, pulsed in a food processor until fine)
  • 1/4 cup sugar
  • 1/3 cup unsalted butter, melted
  • Kosher salt
  • 1 ¼ pints (about ½ recipe) Summer Berry Ice Cream or store-bought black raspberry or other berry ice cream
  • 1 pint vanilla ice cream
  • 1 recipe Chocolate Sauce for Ice Cream (below)
  • 1/2 cup raspberries or black raspberries, for garnish (optional)

1. Heat the oven to 400°F.

2. In a mixing bowl, combine the chocolate cookie crumbs, sugar, melted butter, and a pinch of salt. Stir with a silicone spatula or wooden spoon until well combined. Press into a 9-inch pie pan, creating as much edge up the sides of the pan as possible.

3. Bake the crust for 7 to 8 minutes. Let cool and then chill in the fridge for at least an hour.

4. Remove the ice cream from the freezer and let it soften up just a bit. Heat the chocolate sauce briefly (do not overheat) to loosen it to drizzling consistency. Remove the chilled pie shell from the refrigerator.

5. Scoop or spoon alternating portions of both kinds of ice cream (about half of each) onto the bottom of the shell to cover it. Flatten this layer of ice cream slightly and drizzle with about 4 to 5 tablespoons chocolate sauce.

6. Continue scooping alternating portions of ice cream onto the pie to create a second and final layer, flattening and smoothing slightly to make a uniform top. Drizzle with another 4 to 5 tablespoons chocolate sauce (rewarm if necessary).

7. Freeze the pie until the top is firm, and then cover it tightly with plastic wrap and foil. Freeze for at least several hours or overnight before serving. It will keep in the freezer (if very tightly wrapped) for several weeks.

8. Keep the extra chocolate sauce, covered, in the refrigerator to use for serving.

9. To serve, remove the pie from the freezer and soften slightly at room temperature for a few minutes. Cut into wedges. Warm the remaining chocolate sauce if using, and drizzle serving plates with it. Arrange wedges of pie over the sauce and garnish with a few berries next to it if you like. 

 

Chocolate Sauce for Ice Cream

Use a good quality chocolate—one you'd enjoy eating out of hand—for the best tasting chocolate sauce.

Makes 1 cup 

  • 4 ounces semisweet or bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter
  • Kosher salt
  • 1 teaspoon pure vanilla extract

1. Put the chopped chocolate in a heatproof bowl.

2. Combine the cream, sugar, butter, and a pinch of salt in a medium heavy saucepan over medium-high heat. Bring just to a boil, stirring constantly.

3. Pour the hot cream mixture over the chopped chocolate and let stand for 1 minute.

4. Stir until the chocolate is melted and smooth. Whisk in the vanilla.

 

 

 

 

 

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