1 Keebler Chocolate Pie Crust
1 quart Gifford’s of Maine Chocolate Ice Cream, softened
1 quart Gifford’s of Maine Coffee Ice Cream, softened
Sauce:
½ cup whipping cream
¼ cup hot water
2 t. Medaglia D’Oro instant espresso powder
8 oz. Ghirardelli Semi-Sweet Chocolate Chips
¼ t. ground cinnamon
½ cup Heath English Toffee Bits, optional
Whipped cream, optional
To prepare, spread chocolate ice cream over prepared crust. Spread evenly and freeze for 45 minutes. Spoon coffee ice cream over frozen chocolate layer. Spread evenly and freeze for 45 minutes.
Meanwhile, to prepare chocolate sauce, whisk cream, hot water and espresso powder in small saucepan over medium heat. Bring to simmer, then remove from heat. Stir in chocolate chips until smooth, then stir in cinnamon.
Allow to cool, and drizzle over ice cream pie. Refrigerate extra chocolate sauce until ready to serve. If desired, top pie with toffee bits, and freeze until ready to serve. This can be made 2 days ahead. Keep sauce refrigerated, then warm over low heat until pourable for serving.
Serve extra sauce and whipped cream on the side.
Kahlua.
Eddie’s Recipe Tip:
