Time 2h35m Yield 8 Number Of Ingredients 7 Steps:
In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm. Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.
Time 30m Number Of Ingredients 3 Steps:
Grease a pie plate or cake pan. Mix together crushed Oreos with melted butter, then spread it in the pie plate. (Make sure to coat the sides and bottom evenly, so it’s easier to cut) As the ice cream is defrosting on the counter, stick the crust in the freezer. Set a timer for 20 minutes. Stay away from the Oreos that are left. When the timer goes off, scoop the ice cream into the Oreo crust. If the ice cream is still hard, put it in the microwave for 30 seconds or so. Top with Magic shell or Hershey’s syrup.
Time 30m Yield 8 servings. Number Of Ingredients 8 Steps:
In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely., Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.
Time 6h40m Yield 8 to 12 servings Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool. Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours. Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour. Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.
Time 1h20m Yield 8 servings Number Of Ingredients 13 Steps:
For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour. For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form. To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.
Time 10m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Melt chocolate and butter. Stir in milk and sugar. Bring to a boil, stirring constantly. Cook and stir until thickened. Remove from the heat and cool completely. Spoon ice cream into crust. Stir sauce and spread over ice cream. Top with whipped topping and sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.
Yield Makes 8 to 10 servings Number Of Ingredients 9 Steps:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool. Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce. Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.
Yield Serves 8 Number Of Ingredients 3 Steps:
Preheat oven to 350°F. Prick bottom of pie shell all over with a fork. Bake until golden brown and dry, 20-25 minutes. Let cool completely. Melt half of chocolate (1/2 cup) in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using the back of a spoon, spread chocolate over bottom and sides of pie shell. Freeze until firm and dry, about 5 minutes. Cut ice cream pints in half with a serrated knife, remove packaging, then cut crosswise into 1" slices. Transfer to a medium bowl and let sit, stirring occasionally, until spreadable but not soupy, 5-10 minutes. Fill pie shell with ice cream; smooth top. Freeze until firm, about 1 hour. Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using a fork, drizzle over pie. Freeze again until set, about 5 minutes. Transfer pie to a cutting board and let sit 10 minutes before slicing. Do Ahead Mousse can be made 2 days ahead; cover and chill.
