Devils Food Ice Cream Pie

DEVIL'S CREAM CAKE

Steps:

• Bring the cream, sugar and vanilla to a low boil in a large saucepan.
• Meanwhile, pour the milk into a pie plate or shallow bowl and sprinkle with the gelatin in an even layer. Let sit until the gelatin looks completely damp, like wet sand.
• When the cream just reaches a boil, remove it from the heat and immediately add the chocolate, stirring to mix through. Let sit for a few minutes to melt the chocolate.
• Lightly coat an 8-inch springform pan with nonstick spray. Pulse the cookies in a food processor until very fine, almost powdery. Add the cookie crumbs to a large bowl and mix in the butter with a wooden spoon until the mixture holds together when pinched. Transfer the crust mixture to the prepared springform and pat evenly into the bottom and sides of the pan. Set aside.
• Whisk the hot cream and melted chocolate until smooth. Add the gelatin mixture, stirring well to melt the gelatin. Let cool slightly before pouring the filling through a sieve into the crust. Freeze for at least 2 hours or overnight. (To freeze for more than a day, wrap the entire springform in plastic wrap and then foil, and freeze for up to 1 month.)
• Top with whipped cream before serving.

DEVIL'S FOOD CUPCAKE CONES

Steps:

• Make the cupcake cones: Preheat the oven to 350 degrees F. Place 1 ice cream cone in each cup of a 12-cup muffin pan and set aside.
• Melt the butter in a small saucepan over low heat. Pour over the chocolate in a small heatproof bowl; let sit a minute to melt, then stir together and set aside.
• In a large bowl, combine the flour, sugar, cocoa powder, baking powder, salt and eggs. Stir to break the eggs, then stir with the dry ingredients until the batter is smooth. Add the chocolate-butter mixture and stir until well combined.
• Spoon the batter into a piping bag and pipe into the cones, dividing it equally among the cones, no more than three-fourths full. Bake until a cake tester or toothpick inserted into the center of the cake comes out clean and the cakes spring back to the touch, 20 to 25 minutes. Remove from the oven and let cool completely.
• Beat together the butter, confectioners' sugar and vanilla in a large bowl with a handheld mixer on medium-high speed, until light and fluffy, 3 to 5 minutes. Divide the frosting into bowls and tint with the food coloring, as desired. Transfer each colored frosting to a piping bag fitted with a star tip. Pipe a swirl of frosting onto each cupcake cone and decorate with a piece of cookie and sprinkles.

DEVIL'S FOOD ICE CREAM PIE

Steps:

• Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan.
• Whisk together the peanut butter and the hot water in a small bowl until smooth. Drizzle evenly over the cookie crumbles.
• Top with banana slices and carefully spoon ice cream evenly over all. Add the rest of the ice cream, spreading until smooth and even.
• Cover with plastic wrap and freeze until firm, at least 8 hours.
• Before serving, let stand at room temperature for 15 minutes. Remove the sides of the pan. Plate and then drizzle chocolate syrup over each piece.

DEVIL'S FOOD ICE CREAM PIE

Steps:

• 1. Break cookies into 1/2-inch pieces. (You may want to coat your fingertips with cooking spray to reduce the stickiness when handling cookies.) Place cookie pieces in bottom of a 9-inch deep dish pie pan.2. Place peanut butter and water in a medium microwaveable bowl, cover with plastic wrap, and cook on HIGH setting for 20 seconds. Remove from microwave, whisk until completely smooth, and drizzle evenly over cookies.3. Top with banana slices and carefully spoon ice cream evenly over all. Cover with plastic wrap and place in freezer until firm, about 8 hours. 4. At time of serving, drizzle chocolate syrup over all.EXCHANGES2 Carbohydrate1 FatNUTRITION FACTSCalories 191 Calories from Fat 55Total Fat 6 g Saturated Fat 3 gCholesterol 20 mgSodium 112 mgTotal Carbohydrate 32 g Dietary Fiber 1 g Sugars 18 gProtein 5 g