Raspberry Chocolate Ice Cream Pie

Southern.Crockpot's picture

Oct. 12, 2011


Red raspberries 10 Ounce , frozen (1 Package)
Cornstarch 2 Teaspoon
Vanilla wafers 25
Chocolate ice cream 1 Pint , softened to spoon easily but not melted



1. Thaw frozen raspberries and drain; reserve syrup.


2. In a small saucepan, mix cornstarch in reserved syrup and cook over medium heat with constant stirring until sauce is clear and thick.

3. Stir in raspberries.


4. Refrigerate the raspberry filling mixture until its chilled.

5. In a 9-inch pie plate, line bottom and sides with vanilla wafer crumbs and freeze for some time.

6. Pour the raspberry filling into the prepared crust and top with softened chocolate ice-cream; freeze.


7. Slice and serve chilled Raspberry Chocolate Ice Cream Pie.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 622Calories from Fat 209

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 236 mg9.83%

Total Carbohydrates 101 g33.7%

Dietary Fiber 7 g28%

Sugars 28 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet