Black Bottom Ice Cream Pie
Yield
1 piePrep
15 minCook
?Ready
8 hrsTrans-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 |
*
|
| ½ | cup |
semi-sweet chocolate
semi-sweet morsels, null, null |
*
|
| ¼ | cup |
heavy whipping cream
|
|
| ¼ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chocolate ice cream
softened |
|
| 1 | each |
gingersnap crust
(9 inch) |
* |
| 0.9 | l |
vanilla ice cream
softened |
*
|
| 118 | ml |
semi-sweet chocolate
semi-sweet morsels, null, null |
*
|
| 59 | ml |
heavy whipping cream
|
|
| 1.3 | ml |
vanilla extract
|
|
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.
