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Neapolitan Ice Cream Pie

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Ingredients
  Coconut crust 1
  Vanilla ice cream 1 Pint
  Dairy sour cream 1 Cup (16 tbs)
  Light rum 3 Tablespoon
  Chocolate ice cream 1 Pint
  Strawberry ice cream 1 Pint
  Semisweet chocolate square 1⁄2
  Butter/Margarine 1 Teaspoon
Directions

Prepare Coconut Crust.
Press coconut mixture onto bottom and sides of a buttered 9-inch pie plate.
Bake in 325° oven about 20 minutes or till golden.
Chill.
In mixing bowl soften vanilla ice cream using a wooden spoon to stir and press against side of bowl.
Soften till just pliable.
Combine sour cream and light rum; stir into softened vanilla ice cream.
Freeze ice cream mixture till nearly firm.
Using metal spatula, spread the vanilla ice cream mixture into baked crust.
Arrange scoops of chocolate and strawberry ice cream over vanilla ice cream layer.
Freeze several hours or overnight till firm.
Before serving, in small saucepan combine semisweet chocolate and butter or margarine; heat over low heat till melted, stirring constantly.
Remove pie from the freezer.
Drizzle the warm chocolate mixture over ice cream pie.
Slice pie and serve immediately.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chocolate

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3698 Calories from Fat 1713

% Daily Value*

Total Fat 189 g290.4%

Saturated Fat 102.7 g513.7%

Trans Fat 0 g

Cholesterol 443 mg147.7%

Sodium 1854 mg77.2%

Total Carbohydrates 424 g141.4%

Dietary Fiber 17.7 g70.8%

Sugars 267.4 g

Protein 55 g111%

Vitamin A 85.6% Vitamin C 8.2%

Calcium 122.2% Iron 20.1%

*Based on a 2000 Calorie diet

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Neapolitan Ice Cream Pie Recipe