Meet the Sullivans: Chocolate Ice Cream Pie

October 10, 2010

Chocolate Ice Cream Pie

I can't find the Cooking Light magazine which I used for this recipe, but it is so simple you won't need the original to make it. Here is all you will need: 

Low-fat chocolate ice cream, one graham cracker crust pic shell, frozen whipped topping and chocolate syrup. The recipe also called for toffee pieces, but I wasn't able to find those, so knowing my husband loves Butterfingers I decided that would have to suffice.  

1. Let ice cream soften. Once softened spread about 2 c. ice cream into pie shell.
2. Then, sprinkle about 1/2 c. toffee pieces (or crushed pieces of your favorite candy bar) on to ice cream in pie shell and drizzle chocolate syrup on top. Spread one more cup of ice cream over candy and chocolate.
3. Cover and freeze 8 hours, or until hardened.
4. Once the ice cream has hardened you can spread the whipped topping on and then finally, sprinkle with candy and drizzle chocolate.
Although it tasted good altogether I'm not sure it was worth the wait time of 8 hours in between. It does look nice, so maybe it could be good for presentation purposes, but it was no better tasting than a bowl of ice cream with all the ingredients piled on top. When I told my husband that I was going to say this in my review he disagreed and proceeded to eat another slice, so who knows...maybe you'll just have to try it yourself!

No comments: