How To make Black Bottom Ice Cream Pie
1 c Chocolate ice cream;
-softened 1 Gingersnap crumb crust
-(9-inch) 1 qt Vanilla ice cream; softened
1/2 c Semisweet chocolate morsels
1/4 c Whipping cream
1/4 ts Vanilla extract
Recipe by: Southern Living
Spread chocolate ice cream in bottom of crust; cover and freeze until firm. Spread vanilla ice cream over chocolate layer; cover and freeze until firm. Combine chocolate morsels and whipping cream in a small heavy saucepan; cook over low heat until chocolate melts, stirring constantly. Remove from heat, and stir in vanilla. Cool completely. Drizzle sauce over top of pie, and freeze until ready to -----
How To make Black Bottom Ice Cream Pie's Videos
Recipe: Black Bottom Mocha Ice Cream Pie
Prep Time: 10 minutes
Cooking Time: 0 minutes
Cooling Time: 120 minutes
Ingredients:
1/2 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 prepared (9 oz.) 10-inch graham cracker or chocolate cookie crust
1 quart (4 cups) coffee ice cream, softened
1 cup Double Chocolate Flavor NESTLÉ NESQUIK Refrigerated Ready-to-Drink Milk
NESTLÉ NESQUIK Chocolate Flavor Syrup
Directions:
SPRINKLE morsels over bottom of crust.
COMBINE ice cream and Nesquik milk in large bowl; stir well. Spoon into crust. Freeze for 2 hours or until firm. Drizzle with Nesquik syrup before serving.
Ice Cream Pie
Learn how to make delicious Ice Cream Pie using this quick and easy tutorial. For more great recipes visit:
Banana Cream Pie Recipe - How to Make a Creamy Rich Cream Pie
Makes 1- 9 inch (23 cm) pie.
Homemade Vanilla pudding:
3 large eggs
1/2 cup (100 g) granulated white sugar
2-1/4 cup (60 ml) whole milk (or reduced 2% fat), divided
3 tablespoons all purpose flour
3 tablespoons cornstarch
2 teaspoons pure vanilla extract
***Recommendation: If you like, try grinding up freeze dried bananas in a food processor until finely ground into a powder. Add about 2 tablespoons to flavor the pudding to your liking :)
Whisk together eggs, sugar, and 1/4 cup (60 ml) milk. Add flour and cornstarch and whisk until smooth and lump-free. Set aside. In a medium sized saucepan, boil remaining 2 cups of milk until hot. Slowly stream into the egg mixture, whisking all the while until combined. Pour back into the saucepan and cook over medium low heat until thickened. Cook for an additional 3 minutes then remove from heat. Add vanilla extract and freeze dried banana powder if using. Refrigerate for at least 4-6 hours or preferably overnight.
All Butter, Flaky Pie Crust:
1 cup (130 g) all purpose flour
1 tablespoon granulated white sugar
1/2 teaspoon salt
1/2 cup (113 g) cold, diced butter
2-3 tablespoons ice cold water
In a food processor, combine flour, sugar, and salt. Add butter in a single layer and pulse for a few seconds until you have small to medium sized pieces of butter. Add water, starting with 2 tablespoons, and adding more as you go or as needed until the flour is the consistency of moist crumbs. You know when it's done when the dough comes together when pinched in between your fingers and is no longer dry/crumbly. Form into a disk and refrigerate until firm. Roll out on a lightly floured surface and fit into the 9 inch (23 cm) pie pan accordingly. Prick the bottom of the pie shell with a fork (don't pierce all the way through) and fill with pie weights to prevent the crust from puffing up while it bakes. Bake at 425 F (220 C) for 20 min. Reduce heat to 375 F (190 C), remove pie weights, and bake for an additional 10 min or until golden brown. Allow to cool completely before assembling.
For assembly, have about 2-1/2 large bananas cut into thin slices. Layer them on the bottom of the baked and cooled pie shell. Top with pudding and layer more bananas on top. Pipe on whipped cream and refrigerate the pie for at least 4 hours and preferably overnight.
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VIETNAMESE CREPES (BANH XEO):
POTSTICKERS:
TOFU PUDDING:
PINEAPPLE BUNS:
CHINESE STEAMED SPONGE CAKE:
TAIWANESE BEEF NOODLE SOUP:
MATCHA SHORTBREAD:
HONG KONG EGG TARTS:
BANH MI SANDWICHES:
VIETNAMESE COFFEE ICE CREAM:
BAKED ORANGE CHICKEN:
CHAR SIU BAO:
UBE ICE CREAM:
CHINESE COCKTAIL BUNS:
PEACH MANGO PIES:
MATCHA CHEESECAKE:
COCONUT PEANUT MOCHI:
BROWN SUGAR MILK TEA CREAM PUFFS (CRAQUELIN CREAM PUFFS):
BLACK SESAME ICE CREAM:
MATCHA ECLAIRS:
xo Shannon
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Holiday Recipe: A Twist on the Black Bottom Pie
Christina Salesberry, a Hyde Park resident, was the runner up in the nut category of this year’s South Side Pie Challenge. She shared her recipe for “Black Bottom Pie, You Make the Rockin’ World Go Round” with the Weekly.
Ice Cream Pie- Inspiration Recipe
So my fave combos are the Oreo crust, Vanilla/ homemade cookie dough ice cream, hot fudge, magic shell and whipped cream (-: I did NOT at all like this ice cream... never again will I buy it but I normally don't buy ice cream anyhow (easy and yummier to make!) Anyhow hopefully this gives you some inspiration for your own Ice Cream Pie creation! There is no right or wrong! It's ALL good (=
ice cream pudding pie
10 graham crackers, any flavor
1/3 cup sugar
6 TBS melted butter
combine ingredients and pat into pie pan
mix 1 cup softened ice cream ( your choice of flavor )
1 cup milk
1 - 4 1/2 cup serving instant pudding
mix the ice cream, milk and pudding till blended, beat on high for two minutes.
pour into prepared graham cracker crust pie shell
refrigerate till chilled thoroughly or freeze for two to three hours and serve like an ice cream pie.