This recipe is called “Black Bottom Ice Cream Pie” because it might use crushed dark-colored cookies as the basis for its homemade crust. As you can see from the picture below, today’s recipe actually uses light-colored cookies. Either way, it’s delicious!
If you’ve never made your own crust, it’s actually pretty easy. It’s just crushed up cookies, sugar and butter. That’s it! The best part about homemade crusts like this one is that you can make them extra thick (and extra buttery). And as any fan of crusts will tell you, that’s a good thing!
BLACK BOTTOM ICE CREAM PIE
- 1 1/2 cups crushed gingersnaps
- 1/4 cup confectioners’ sugar
- 1/3 cup butter or margarine, melted
- 1 cup chocolate ice cream, softened
- 1 cup semisweet chocolate chips
- 1/2 cup whipping cream
- 1/2 teaspoon vanilla extract
- 1 quart Turkey Hill Vanilla Ice Cream, softened
1. Combine the first three ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.
2. Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add extract. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour. Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving.