Vanilla, Strawberry, and Fudge Ice Cream Pie Recipe

Aug 22, 2012 @ 4:13 PM
Posted by Creative Culinary, Special Contributor

Nutrition

Cal/Serving: 408
Daily Value: 20%
Servings: 8

High-Fiber, Low-Sodium
Vegetarian

Fat	24g	36%
Saturated	11g	57%
Trans	0g	0%
Carbs	50g	17%
Fiber	6g	22%
Sugars	34g	0%
Protein	4g	8%
Cholesterol	35mg	12%
Sodium	51mg	2%
Calcium	69mg	7%
Magnesium	56mg	14%
Potassium	417mg	12%
Iron	2mg	12%
Zinc	1mg	7%
Vitamin A	421IU	8%
Vitamin C	114mg	190%
Thiamin (B1)	0mg	11%
Riboflavin (B2)	0mg	10%
Niacin (B3)	2mg	8%
Vitamin B6	0mg	6%
Folic Acid (B9)	70µg	18%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	1mg	5%
Vitamin K	7µg	8%
Fatty acids, total monounsaturated	8g	0%
Fatty acids, total polyunsaturated	3g	0%

See Detailed Nutritional Info

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Vanilla, Strawberry, and Fudge Ice Cream Dessert

Barbara Kiebel

A vanilla and strawberry ice cream frozen dessert combined with a sugar-cone crumble and a layer of rich fudge sauce.

See all dessert recipes.

INGREDIENTS

For the chocolate layer:

One 4-ounce, 48-percent sweet chocolate bar, such as Baker's
6 tablespoons half-and-half

For the crust:

12 sugar cones
1/2 cup roughly chopped pecans
1/3 cup brown sugar
1/2 cup butter, melted

For the layered dessert:

1/2 gallon strawberry-vanilla bean ice cream
2 cups fresh strawberries, sliced thickly
2-3 tablespoons sugar

DIRECTIONS

For the chocolate layer:

Break the chocolate bar up into pieces and put into a microwave-safe bowl. Add the half-and-half and heat on medium power for 1 minute. Remove and stir, then heat on medium power for 1 more minute, whisking the half-and-half into the chocolate until it becomes a spreadable sauce. Let cool completely.

For the crust:

Preheat the oven to 350 degrees.

Break up the sugar cones and put them in the bowl of a food processor. Pulse briefly until the pieces are in large chunks. Add the pecans, brown sugar, and butter to the food processor and process the mixture until well blended but not smooth. (You want the crumble to have some chunks of both the cones and pecans in the mix.)

Cover a baking sheet with aluminum foil. Spread the mixture on the sheet. Bake for 5 minutes, remove from the oven, mix and redistribute the crumbs, and bake until just lightly brown, about 5 more minutes. Remove from the oven and let cool completely.

For the layered dessert:

Put the ice cream in the refrigerator for at least 30 minutes to soften.

Empty all of the ice cream into a large bowl and stir smooth with a large spoon. Place a springform pan onto double layers of aluminum foil and wrap the bottom tightly (the ice cream may leak a bit before it starts to freeze).

Sprinkle half of the cooled sugar-cone crumbs in the bottom of the springform pan. Layer with half of the softened ice cream. Sprinkle the rest of the crumbs evenly over the ice cream.

Dribble the chocolate sauce using a spoon over the entire surface of the dessert, and then, using a knife, smooth the chocolate layer. Put the rest of the ice cream into the springform pan, smooth the top, and wrap the entire pan in foil. Place in the freezer and freeze until the ice cream has hardened, overnight if possible.

In a bowl, coat the strawberries with the sugar, mix, cover, and set aside until time to plate the dessert. When ready to serve, remove the springform pan from the dessert. Place on a large plate or cookie sheet and flip over to remove the metal bottom. Using a serving plate, flip again so that the crust is on the bottom. To serve, cut the dessert into slices, and spoon the fresh strawberries on top.