Chill out with this scrumptious ice-cream pie!
cup chocolate wafer cookie crumbs (about 20 cookies)
cup butter or margarine, melted
quart (4 cups) cinnamon, vanilla or chocolate ice cream, slightly softened
cup whipping cream
oz unsweetened baking chocolate, chopped
teaspoon ground cinnamon
In small bowl, mix cookie crumbs and butter. Press in bottom of ungreased 8-inch springform pan. Freeze 10 minutes.
Spoon ice cream onto crumb crust; smooth top. Cover and freeze about 2 hours or until firm.
In 1-quart saucepan, heat whipping cream, sugar and chocolate to boiling over medium heat, stirring constantly. Boil and stir about 30 seconds or until chocolate is melted; remove from heat. Stir in cinnamon. Continue stirring 3 to 4 minutes or until thoroughly mixed, glossy and slightly thickened.
Remove dessert from freezer 15 minutes before serving. Run metal spatula along side of dessert to loosen; remove side of pan. Serve dessert with warm or cool sauce. Store dessert covered in freezer.
To quickly soften ice cream, microwave it on High for 15 to 30 seconds.
For a quicker sauce, stir 1/2 teaspoon ground cinnamon into 1 cup of hot fudge sauce, and heat until warm.
Use coffee ice cream for the pie, and top with purchased hot fudge sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.