It has been a while since our last guest post feature here on Masala Herb, so all the more reason to get excited, because today Liz from the magnificent blog “That skinny chick can bake” is honoring us with her charming presence, baking wisdom and her creative, decadent chocolate ice cream pie recipe! A chocolate ice cream pie is the perfect surprise for your visitors this summer. Certainly, they won’t be able to resist such a delightful, uncommon treat! Already I am all drooling over this beauty, just look at it! O.O
Liz has been sharing her food creations with the world for a couple of years now. I am not sure how I met Liz exactly, most probably through one of the social networks. If you are a food geek like me, there is a high chance that sooner or later you ll be getting to know Liz and her legendary baked wonders, because she is present literally everywhere. Liz is a very open, sweet, helpful person and I treasure our friendship and I invite you to get to know her a bit more! Find and connect with Liz on Twitter, Facebook, Pinterest, Google+ and Stumble Upon!
Oh, by the way, I have created a new section in the Index for all the past guestposts and the ones in the future to come. You will simply find it there described as “Guest Posts”. Feel free anytime to check it out! 😉
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Now… I ll pass it to Liz!!
I am both delighted and honored to be guest posting here for my sweet friend, Helene. It is such fun to have friends from across the globe thanks to blogging. Helene is one of those extra special friends…she shares life stories and recipes from two different continents! I’m especially enamored with her French and Austrian desserts…boy, oh boy, do those look amazing!!! But I think all you devoted followers already know that.
For those of you that don’t know me, I write the blog That Skinny Chick Can Bake!!! I’m a stay at home mom with a very hungry family. My kids are big now and the youngest is going off to college in the fall. They all have a sweet tooth, so I make sure I have a homemade dessert in the house for snacks or an after dinner treat. The boys and hubby adore chocolate and my daughter is a cheesecake friend, so you’ll find plenty of those recipes on my site. But I bet you really want to see what I cooked up for you today.
I thought I’d feature a typically American and summer dessert…the ice cream pie. I often fill a chocolate cookie crust with softened chocolate ice cream mixed with a slosh of Kahlua and top with jarred fudge sauce. My recipe today takes even more of a decadent turn…hence the name. Three different types of ice cream are scooped into the crust with a homemade fudge sauce layered in between. White chocolate is drizzled over the top, then slices are served with the leftover fudge sauce…reheated till just warm. We have been without rain here in the Midwest for nearly a month…and temps have been hovering in the 90’s with 100’s close behind. A cool dessert is almost a necessity by the end of the sweltering day. And you could use absolutely any ice cream that would work well with the chocolate toppings…I saw a chocolate French silk ice cream that tempted me from the grocer’s freezer case…or even mint chocolate chip…the options are endless.
Helene, thanks again for your kind invitation to guest post!
- 1½ cups of crushed chocolate wafers (I used Nabisco Famous Wafers)
- 2 tablespoons sugar
- 6 tablespoons (3/4 stick) butter, melted
- ¾ cup whipping cream
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons light corn syrup
- 8 ounces semi-sweet chocolate, chopped
- 1 teaspoon vanilla
- 2 pints chocolate-chocolate chip ice cream
- 1 pint chocolate fudge brownie ice cream
- 1 pint cookies-and-cream ice cream
- 2-4 ounces white chocolate, chopped (amount depends on how much drizzle you want on top of pie...my swirls needed more)
- To make crust, preheat oven to 325º. Mix cookie crumbs, sugar and butter till well combined. Pat firmly into 9 inch pie plate and bake for 10 minutes. Cool completely.
- To make fudge sauce, combine cream, butter and corn syrup. Microwave till butter melts and liquid just starts to bubble. Stir till well combined. Add chopped chocolate and let sit for a minute or two. Whisk till chocolate is melted and smooth. Stir in vanilla. Cool for about 20 minutes before using.
- To make pie, place alternate scoops of the ice cream flavors in a single layer over crust. Drizzle ½ cup of the fudge sauce over the ice cream and freeze for about 10 minutes, till sauce is firm. Top with scoops of the remaining ice cream, mounding in the center. Drizzle with ⅓ cup of the fudge sauce. Freeze till pie is firm, at least 2 hours.
- Melt white chocolate gently in the microwave, stirring till smooth. Place melted chocolate in a small ziplock bag and clip off a corner. Squeeze ziplock like a piping bag and drizzle white chocolate over pie. Freeze about 10 minutes, then serve. Rewarm leftover fudge sauce to serve with pie.
My friends I have got a little announcement to make! I just thought it would be nice for my readers to know that I ll be flying back to Goa sooner then actually planned (next Wed). It’s not a big deal, but it means too that I ll be coming back more again towards the Indian cooking and superlative fusion cuisine. Brace yourself my friends, and don’t forget that new articles are published now every Monday and Friday!!