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Black Bottom Ice Cream Pie

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Recipe

 

Yield

1 pie

Prep

15 min

Cook

?

Ready

8 hrs
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup chocolate ice cream
softened
1 each gingersnap crust
(9 inch)
*
1 quart vanilla ice cream
softened
* Camera
½ cup semi-sweet chocolate
semi-sweet morsels, null, null
* Camera
¼ cup heavy whipping cream
Camera
¼ teaspoon vanilla extract
Camera

Ingredients

Amount Measure Ingredient Features
237 ml chocolate ice cream
softened
1 each gingersnap crust
(9 inch)
*
0.9 l vanilla ice cream
softened
* Camera
118 ml semi-sweet chocolate
semi-sweet morsels, null, null
* Camera
59 ml heavy whipping cream
Camera
1.3 ml vanilla extract
Camera

Directions

Spread chocolate ice cream in bottom of crust; cover and freeze until firm.

Spread vanilla ice cream over chocolate layer; cover and Combine chocolate morsels and whipping cream in a small heavy saucepan; cook over low heat until chocolate melts, stirring constantly. Remove from heat, and stir in vanilla. Cool completely. Drizzle sauce over top of pie, and freeze until ready to.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 12368% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 33mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 1%
Calcium 5% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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