9-inch gingersnap crumb crust

6-ounces semi-sweet chocolate pieces
1/2 cup whipping cream
1/2 teaspoon vanilla

Chocolate Ice Cream
Vanilla Ice Cream


Chill a 9-inch gingersnap crumb crust. Melt 6-ounce package semi-sweet chocolate pieces in 1/2 cup whipping cream, stirring occasionally; add 1/2 teaspoon vanilla. Chill until thickened. Spoon 1/2 pint chocolate ice cream into crust; spread 3/4 of the chocolate sauce over the ice cream. Return to the freezer. Spoon 1-quart vanilla ice cream over chocolate sauce; drizzle remaining chocolate sauce over top of the pie. Freeze. 


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