This recipe for Chocolate and Vanilla Ice Cream Pie makes a very cool looking and tasty dessert.
Chocolate Crumb Crust - Makes (1) 9 inch pie crust
Crush the cookies in a food processor until they are finely crushed.
Next, in a mixing bowl, combine the cookie crumbs, sugar, and melted butter.
Press the mixture into bottom of and up the sides of your pie plate.
Put the crust in the refrigerator to set up while you prepare the filling.
Ice Cream Pie
Spread 1/2 of the softened ice cream into crust. Do unevenly with dips and mounds if you want to have a wavy look to the finished ice cream pie. Put the remaining half of vanilla ice cream back into the freezer.
Let the ice cream pie harden up for 30 minutes or until nice and hard.
Soften the chocolate ice cream for the next layer.
Remove the frozen pie from the freezer and spread the softened chocolate ice cream into the valleys and mounds of the vanilla ice cream and leave the top level. Put back into the freezer to firm up the ice cream again.
Remove the remaining vanilla ice cream from the freezer and let it soften.
Remove the ice cream pie from the freezer and spread the remaining softened vanilla ice cream around the
top outsides of the pie forming the outside edge. Freeze until nice and firm.
When you serve, garnish with chocolate shavings and spoon on the chocolate sauce.
Blend together the milk, sugar, cocoa powder and corn starch with a whisk until a smooth paste has formed.
Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil.
Reduce the heat and simmer for 2 minutes.
Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture. Add the vanilla extract and the cream and stir well.
Cool completely before drizzling over the cheesecake.
With the chocolate bar at room temperature, use a grater and grate the chocolate.
Sprinkle on for garnish.