Author of Ed Engoron’s Choclatique, Running Press, 2011
Ice Cream Pies were originally made from cookies and cream. These ingredients are combined in such a way as to create a multi-layered rich dessert. My recipe is composed of layers of caramel, espresso fudge and chocolate ice cream built upon a chocolate cookie crust.
Ice cream pies are never baked. They can be made simply for an after dinner dessert or gussied up for a special event. Britney Spears and Victoria Beckham had ice cream pies as their wedding cakes. They are most popular for birthday cakes. The best part is they’re easier to make than one would expect.
Oh, who is Doctor Mudd? Well, he’s the man who created this Chocolate Ice Cream Pie.
Prep Time: 45 minutes
Cooking Time: 30 to 40 minutes
Freezing Time: 5 hours
Ready In: 6-1/2 hours
Yield 1 – 9 inch pie
Serves 8 to 10 people
2 cups chocolate wafers or chocolate graham crackers, crushed into crumbs
4 tablespoons unsalted butter, melted
1/2 cup granulated sugar
3 tablespoons water
1/2 cup heavy cream, scalded (scald = heat until just below the boiling point)
4 tablespoons unsalted butter
4 ounces Choclatique Ebony Dark Chocolate Pastilles (72%)
1/4 cup Choclatique Black Onyx Unsweetened Cocoa Powder
4 tablespoons unsalted butter
3/4 cup brewed espresso
3/4 cup granulated sugar
1/4 cup light corn syrup
4 cups chocolate or chocolate chip ice cream, softened
- Measure all ingredients and have at your side.
For the Crust:
- Combine chocolate wafer crumbs and 4 tablespoons butter. Press the mixture into the bottom and partially up the sides of a 9-inch springform pan.
For the Caramel Sauce:
- In a medium saucepan, combine 1/2 cup sugar and the water. Cook over low heat, stirring constantly, until the sugar is completely dissolved. Bring to a boil, and continue boiling without stirring until the syrup turns a light amber. While the syrup is boiling, brush down the sides of the pan with a wet basting brush from time to time to prevent sugar crystals from forming.
- Remove the pan from the heat, and stir in scalded cream. Be careful as it will boil up close to the top of the pan. Continue stirring, over low heat until all the caramel is dissolved into the cream.
- Stir in 4 tablespoons butter and set aside to cool slightly.
- Pour the warm caramel sauce over the crust, rolling it up the sides of the crust. Freeze until firm, about 30 minutes.
For the Espresso Fudge Sauce:
- Combine the chocolate, cocoa powder, 4 tablespoons butter and espresso in a medium saucepan. Stir over low heat until smooth.
- Add 3/4 cup of sugar and corn syrup; increase heat to medium, and stir until the sugar dissolves.
- Increase heat until the sauce reaches a low boil. Cook without stirring until the mixture thickens, about 12 to 15 minutes. Be careful not to scorch.
- Remove the espresso fudge sauce from the heat, and cool to room temperature. Pour 1 cup of the sauce over the frozen caramel layer, and return the crust to the freezer. Keep remaining sauce just warm enough so that it remains pourable.
To Assemble The Pie:
- Spread the softened ice cream over the caramel layer. Return pie to the freezer until firm, about 1 hour. Pour the remaining fudge sauce over the ice cream layer; freeze the whole pie until firm, about 2 to 3 hours.
- Wrap a hot wet towel around the springform pan for about 2 minutes to loosen the pie from the pan and then gently remove the sides of the pan.
ChefSecrets: I use a hair drier set on “high” heat blowing air around the springform pan for about 2-3 minutes and then carefully remove the sides of the pan. I always use a good quality ice cream like Häagen Dazs or Ben & Jerry’s for all of my ice cream pie recipes.