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Chocolate Layered Ice Cream Pie

Chocolate Layered Ice Cream Pie

Go ahead and pull out an apron, but there’s no need to turn on the oven to make this delectable summertime dessert! This is a simple pie made from common pantry ingredients. But the taste is anything but simple – it is oh, so wonderful!

This is an old family recipe given to my Mom, compliments of one of my favorite Aunts – and it always receives rave reviews. Two creamy layers of vanilla ice cream, each topped with a thick, rich dark chocolate sauce and a sprinkling of toasted pecans. All of this goodness resting on a crust of sweet, crispy vanilla wafers.

The list of items you need for the chocolate sauce is short and sweet, the process is quick and the result is absolutely decadent. Dark chocolate chips and fluffy marshmallows melted into half and half with a touch of kosher salt.

In about 15 minutes the cooking is complete. Assemble, freeze and enjoy!

Chocolate Layered Ice Cream Pie

1 cup half and half or evaporated milk

1 cup miniature marshmallows

1 cup chocolate chips, preferably dark or bittersweet chocolate

¼ teaspoon kosher salt

Vanilla wafers, about 45 to 50 wafers

½ cup toasted chopped pecans

2 pints vanilla ice cream

Pour the half and half into a medium saucepan with the marshmallows, the chocolate chips and kosher salt.

Cook over medium-heat until the marshmallows and chocolate chips have melted and the sauce has thickened, about 15 minutes. Stir frequently to prevent the chocolate chips from scorching. Let the chocolate sauce cool completely.

Line the bottom and sides of a 9-1/2” to 10” or a deep-dish pie plate with the vanilla wafers. Scoop one pint of the ice cream over the vanilla wafers. Spread the ice cream to create a fairly smooth layer.

Spoon half of the cooled chocolate sauce over the ice cream and sprinkle half of the toasted pecans over the top. Freeze for about 20 to 30 minutes or until the sauce is somewhat firm.

Scoop the remaining pint of ice cream over the first layer. Top with the remaining chocolate sauce and the chopped pecans.

Freeze the pie until the ice cream is firm, about 2 to 4 hours or overnight – if you can wait!

Chocolate Layered Ice Cream Pie

July 2, 2018
: 6 to 8

Two creamy layers of vanilla ice cream, each topped each with a thick, rich dark chocolate sauce and a sprinkling of toasted pecans. All of this goodness resting on a crust of sweet, crispy vanilla wafers.

By:

Ingredients
  • 1 cup half and half or evaporated milk
  • 1 cup miniature marshmallows
  • 1 cup chocolate chips, preferably dark or bittersweet chocolate
  • ¼ teaspoon kosher salt
  • Vanilla wafers, about 44 to 48 wafers
  • ½ cup toasted chopped pecans
  • 2 pints vanilla ice cream
Directions
  • Step 1 Pour the half and half into a medium saucepan with the marshmallows, the chocolate chips and kosher salt. Cook over medium-heat until the marshmallows and chocolate chips have melted and the sauce has thickened, about 15 minutes. Stir frequently to prevent the chocolate chips from scorching. Let the chocolate sauce cool completely.
  • Step 2 Line the bottom and sides of a 9-1/2” to 10” or a deep-dish pie plate with the vanilla wafers.
  • Step 3 Scoop one pint of the ice cream over the vanilla wafers. Spread the ice cream to create a fairly smooth layer.
  • Step 4 Spoon half of the cooled chocolate sauce over the ice cream and sprinkle half of the toasted pecans over the top.
  • Step 5 Freeze for about 20 to 30 minutes or until the sauce is somewhat firm.
  • Step 6 Scoop the remaining pint of ice cream over the first layer.
  • Step 7 Top with the remaining chocolate sauce and the chopped pecans.
  • Step 8 Freeze the pie until the ice cream is firm, about 2 to 4 or overnight – if you can wait!


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