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Chocolate Mint Ice Cream Pie

Mormon.Cook's picture
Ingredients
  Baking chocolate 2 Ounce
  Butter/Margarine 2 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Cornstarch 1 Dash
  Milk 1 Cup (16 tbs)
  Vanilla 1⁄2 Teaspoon
  Peppermint stick ice cream 3 Pint
Directions

Melt chocolate and butter in small saucepan over low heat. Stir so that chocolate won't burn. Mix sugar and cornstarch well; stir into chocolate with salt and milk. Cook over medium heat, stirring constantly, until thickened; cooks an additional 2 minutes. Add vanilla. Remove from heat and cool. Pour 1/2 cup of chocolate mixture into pie shell, coating sides and bottom. Freeze. Scoop 1 1/2 pints ice cream into shell (doesn’t smooth the ice cream; leave it piled in scoops, although you will have to cover bottom of shell well and press scooped ice cream down to get it all in). Drizzle 1/2 cup of the remaining chocolate syrup over ice cream. Freeze. Scoop remaining 1 1/2 pints ice cream into shell; pour remaining sauce over top. Freeze. Sprinkle chopped nuts over top of pie, if desired.

Recipe Summary

Cuisine: 
American
Servings: 
10

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