Black-Bottom Ice Cream Pie

Name: Black-Bottom Ice Cream Pie
Ingredients: 1-1/2 cups crushed gingersnaps (about 24 cookies); 1/4 cup confectioners' sugar; 1/3 cup butter, melted; 1 cup chocolate ice cream, softened; 1 cup (6 ounces) semisweet chocolate chips; 1/2 cup heavy whipping cream; 1/2 teaspoon vanilla extract; 1 quart vanilla ice cream, softened; Sweetened whipped cream and maraschino cherry, optional

9 ingredients

3 steps

Ingredients

1-1/2 cups crushed gingersnaps (about 24 cookies)
1/4 cup confectioners' sugar
1/3 cup butter, melted
1 cup chocolate ice cream, softened
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 quart vanilla ice cream, softened
Sweetened whipped cream and maraschino cherry, optional

Directions

1

Combine the gingersnap crumbs, confectioners' sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.
2

Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add vanilla. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour.
3

Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving. Garnish with sweetened whipped cream and a cherry if desired.