Ice Cream Pie Recipe
An Oreo cookie crust filled with coffee & chocolate ice cream with a layer of specially made “Big Island Candies” hot fudge.
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Ingredients
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Crust
Filling
Hot Fudge Topping
Method
Crust Preparation
- 1
Crush Oreo Cookies
In a food processor, pulse the Oreo cookies until finely crushed.
- 2
Make Cookie Crust
In a mixing bowl, combine the crushed Oreo cookies with melted unsalted butter. Mix until the mixture resembles wet sand.
- 3
Press into Pie Dish
Press the cookie mixture evenly into the bottom and sides of a 9-inch pie dish. Use the back of a measuring cup for a firm, even crust.
- 4
Chill Crust
Place the crust in the freezer for at least 30 minutes to set.
Filling Preparation
- 5
Soften Ice Cream
Remove the coffee and chocolate ice cream from the freezer and let it sit at room temperature for about 10-15 minutes to soften.
- 6
Layer Ice Cream
Once softened, layer the coffee ice cream into the chilled crust, smoothing it out with a spatula. Follow with a layer of chocolate ice cream, smoothing again.
- 7
Freeze Pie
Cover the pie with plastic wrap and return it to the freezer for at least 4 hours, or until firm.
Hot Fudge Preparation
- 8
Combine Ingredients
In a saucepan over medium heat, combine sugar, cocoa powder, and unsalted butter. Stir until the butter melts.
- 9
Add Milk
Slowly pour in the milk while continuously stirring to combine. Bring the mixture to a simmer.
- 10
Finish Hot Fudge
Remove from heat and stir in the vanilla extract. Let it cool slightly before using.