Chocolate Fudge Ice Cream Pie

Updated at: Thu, 17 Aug 2023 08:03:25 GMT

Step 1

Melt 1/2 cup of butter.

Step 2

Add the cookies to a food processor. Process the cookies until they are chopped fine.

Step 3

Remove 1 cup cookie crumbs and set aside.

Step 4

Add the melted butter and mix to combine,

Step 5

Dump the mixture into the spring form pan.

Step 6

Press it down and up the sides of the pan. Use the bottom of a cup to push it into the edges.

Step 7

Set the crust in the freezer while you make the filling.

Step 8

Roughly chop the semi sweet chocolate.

Step 9

Heat 1/2 cup heavy whipping cream to 110-120°.

Step 10

Add the chocolate to the heavy whipping cream. Stir together.

Step 11

It may take a couple of minutes, the chocolate will melt into the cream.

Step 12

Set aside.

Step 13

Mix the sweetened condensed milk, cocoa powder, and vanilla together.

Step 14

Add 3 1/2 cups heavy whipping cream to a stand mixer.

Step 15

Beat just until peaks begin to form. The peaks should hold when you lift the mixer.

Step 16

Start on a low speed for about 30 seconds. Then turn the speed to medium speed for another 30 seconds. Then turn the speed to high.

Step 17

It will take 2-3 minutes to get to peaks forming. You can stop the mixer and check your progress. The peak will stay with the whisk when you lift it from the bowl.

Step 18

Remove the bowl from the mixer base.

Step 19

Add 1/2 the milk mixture to the whipped cream.

Step 20

Gently fold it into the whipped cream, lifting the spatula up from under the whipped cream and turning it over.

Step 21

It's important to add the milk mixture 1/2 at a time. This helps the whipped cream keep it's airiness.

Step 22

Add the other 1/2 of the milk mixture and gently fold it in.

Step 23

Pour 3/4 of the ice cream mixture into the pie crust. Spread it out.

Step 24

Sprinkle 1/2 of the reserved cookie crumbs onto the ice cream.

Step 25

Spread the rest of the ice cream over the cookie crumbs.

Step 26

Spread it out gently.

Step 27

Using the back of a spoon, form a wells into the ice cream, about 2" deep. Watch the video at the 55 second mark.

Step 28

Pour 1/4 of the ganache into the well.

Step 29

Repeat making the well 3 more times, spreading the wells around the ice cream.

Step 30

Use a knife to swirl the ganache throughout the ice cream mixture.

Step 31

Scrape the bowl from the ganache over the crumbs.

Step 32

Sprinkle the rest of the reserved cookies crumbs over the top of the pie.

Step 33

Freeze until firm, at least 6 hours. I recommend freezing it overnight.

Step 34

Freeze the pie uncovered until it is frozen. Once it is frozen cover it with plastic wrap.

Step 35

Take the pie out of the freezer about 15 minutes before you are ready to serve it.

Step 36

Remove the side of the spring form pan before serving.

Step 37

I recommend using a butcher knife to cut the pie. Push down through the crust.

Step 38

Slice the leftovers into single servings and cover tightly. Then store any leftovers in the freezer.

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