Mocha Fudge Buttercrunch Ice Cream Pie
This decadent ice cream pie has a chocolate crumb crust alternately layered with a homemade chocolate fudge sauce, coffee and vanilla ice cream and crushed toffee candy.
1/2 cup heavy cream
1/4 cup butter
2 cups semisweet chocolate chips
1 teaspoon vanilla extract
9 ounces chocolate wafer crumbs
6 tablespoons butter, melted
1 pint coffee or chocolate ice cream
1 1/2 cups toffee candy, crushed - divided use
1 pint vanilla ice cream
- Preheat oven to 325°F (160°C).
- Fudge Sauce: In a heavy saucepan, combine cream and 1/4 cup butter and bring just to a simmer. Remove from the heat and stir in semi-sweet chocolate chips and 1 teaspoon vanilla. Stir until smooth then set aside.
- For Crust: Combine chocolate wafer crumbs and 6 tablespoons melted butter. Press into a springform pan and bake for 10 minutes. Cool.
- To Assemble: Spread about half of the chocolate sauce in the crust. Spread coffee ice cream on top, sprinkle with 3/4 cup crushed toffee candy, drizzle with half of the remaining chocolate sauce on top; followed with vanilla ice cream, 3/4 cup crushed toffee candy, and the remaining chocolate sauce. Freeze until firm.
Makes 8 servings.