Black Forest Ice Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 oz bittersweet or semisweet chocolate, melted
1½ pints (3 cups) vanilla ice cream or frozen yogurt, slightly softened.
2 jars 8 or 10 oz maraschino cherries without stems, drained and cut in half
1 - 6 oz ready-to-fill chocolate-flavored prepared crumb crust, keep the plastic top
½ pint (1 cup) raspberry sorbet, slightly softened
Garnish choices:
chocolate sauce
Oreos or Girl Scout Thin Mints
mint leaves
8 maraschino cherries with stems
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Directions: |
Directions:Line a cookie sheet with waxed paper. Spread the melted chocolate, preferably with a long spatula, into a rectangle about 8x12-inches. Place in freezer until chocolate is frozen hard, about 5 minutes. Can leave longer.
Scrape ice cream into a large bowl. Add cherries and break chocolate in 4 or 5 pieces over the top. Fold cherries and chocolate into the ice cream. Chocolate will break into smaller pieces as you stir.
Quickly scoop haft the ice cream mixture into the chocolate crust. Top with scoopfuls of sorbet, using a small scoop or teaspoon. Spread remaining ice cream mixture over the top. By this point the mixture might be rather soft.
Cover with the plastic lid and freeze, until firm. No less than 6 hours, no more than 7 days.
Three hours before serving, drizzle chocolate sauce over the top of the pie. Recover and leave in freezer.
Just before serving, garnish with cookies (crushed or whole), mint leaves and cherries. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Be careful to soften the ice cream only a little bit, it will soften more as you begin to work it.
For grown-ups, who like a little "extra" flavor, soak the halved cherries in 2 T Crème de Casis or maraschino liqueur for 5 minutes before adding them~and the liqueur~to the ice cream. Because alcohol does not freeze, it will soften the ice cream, so work fast!
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