Chocolate Cherry Ice Cream Pie With Hot Fudge Sauce Food

CHERRY-CHOCOLATE ICE CREAM PIE

Steps:

• Heat oven to 375°F. In food processor, place crumbled cookies. Cover; process 10 to 15 seconds or until finely crushed. Add melted butter. Cover; process 5 to 10 seconds or until mixed. Press in bottom and up side of ungreased 9-inch pie plate. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
• Stir hot fudge topping until smooth. Carefully spread over bottom of crust. Freeze 30 minutes. Spread ice cream over hot fudge topping. Cover; freeze at least 1 hour until firm.
• Meanwhile, in 2-quart saucepan, mix sugar, cornstarch, water and frozen juice concentrate. Heat to boiling over medium heat, stirring occasionally. Stir in cherries; reduce heat. Simmer 5 minutes. Stir in liqueur. Cool completely, about 30 minutes. Let pie stand 10 minutes before cutting. Serve sauce over slices of frozen pie.

CHERRY AND CHOCOLATE ICE CREAM PIE

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes., Combine ice cream and 1 cup cherries; spread over hot fudge. Freeze until firm, about 8 hours., Meanwhile, in a large saucepan, combine water, sugar, cranberry juice concentrate and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely. , Remove pie from freezer 10 minutes before cutting. Serve with sauce.

CHOCOLATE-CHERRY ICE CREAM PIE WITH HOT FUDGE SAUCE

Steps:

• For sauce:
• Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
• For crust and filling:
• Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
• Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
• Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.

LEE LEE'S FAMOUS CHOCOLATE SAUCE FOR ICE CREAM

Steps:

• Combine sugar, cocoa, and salt in small saucepan.
• Add enough water to make stirable consistency.
• Add butter to cocoa mixture.
• Bring to a boil over medium high heat, stirring constantly.
• Allow to boil for 1 minute, stirring.
• Remove from heat.
• Add vanilla.
• Serve warm over ice cream.
• Add sliced bananas and chopped walnuts if you really want a treat!

BOUNTIFUL HOT FUDGE SUNDAE PIE

Steps:

• For Crust.
• Combine crumbs,nuts and sugar in small bowl and mix well.
• Pour melted butter over mixture and toss lightly until well blended.
• Press mixture evenly into bottom and up sides of 9- to 10-inch pie plate.
• Cover with plastic wrap and chill 30 minutes.
• For Sauce.
• Combine sugar,cocoa,and instant coffee in medium saucepan.
• Add 1/2 cup whipping cream and blend to smooth paste.
• Add remaining cream, blending well.
• Cook over medium heat, stirring constantly, until sugar is completely disolved.
• Add butter and cook until mixture is smooth and thickened, about 5 to 8 minutes; keep warm.
• (Can be prepared ahead, covered and refrigerated. Reheat before using.).
• For Filling.
• Spread half of softened vanilla ice cream evenly over crust and freeze.
• Drizzle half of hot fudge over top (fudge will solidify).
• Spread remaining vanilla ice cream over fudge;return to freezer to firm.
• Scoop balls from chocolate ice cream and arrange over vanilla ice cream.
• (Can be prepared ahead to this point and frozen for several days, well wrapped. Reheat fudge sauce and whip cream before proceeding.).
• Drizzle with remaining fudge sauc,top with small mounds of whipped cream,decorate with nuts and cherries and serve immediately.

HOT FUDGE & CARAMEL ICE CREAM PIE

Steps:

• Set vanilla ice cream out to soften slightly.
• Spread carmel topping in the bottom of oreo cookie crust.
• Spread partially thawed vanilla ice cream over carmel topping.
• Put in freezer until firm; about 1-2 hours.
• Remove and drizzle hot fudge topping over top.
• If desired sprinkle with nuts and a dollop of whipped topping.
• Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.

CHOCOLATE CHERRY ICE CREAM PIE

Steps:

• 1. Add melted butter to cookie crumbs and mix until combined.
• 2. Press cookie mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
• 3. Combine cream cheese, sugar, milk and maraschino cherry juice together and mix until completely combined.
• 4. Fold in the whipped cream, chopped cherries and Nestle Toll House Delightfulls.
• 5. Spread ice cream filling evenly into crust and freeze for several hours, until firm.
• 6. When ready to serve, top with whipped cream, chocolate sauce and additional Nestle Toll House Delightfulls.

CHOCOLATE FUDGE ICE CREAM PIE

Steps:

• Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
• Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
• In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
• Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
• Freeze several hours or overnight until firm.
• Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).