I made this pie for my mother-in-law’s birthday… I think I may be the luckiest gal to have the best mother-in-law ever.
I tried to low-fat this ice cream pie up a bit by using 10% milk fat milk instead of my usual heavy cream, in both the ice cream part and the fudge topping part. Though the fudge topping didn’t turn out as rich and didn’t hold together as well as the previous times I’ve made this, apart from the looks of it the result was, yes, still delicious! The ice cream filling was a tad more on the ice-milky side but still creamy and rich from the use of my favourite ice cream addition, sweetened condensed milk. The only bummer thing is that I threw this pie together too quickly after a day of shopping… and it didn’t have time to properly set before serving. So I would say definitely chill this pie overnight before serving for maximum pie-shape. If you don’t mind digging into a melty sundae-like icescreamsplosion, then feel free to chill for only 2 hours in the freezer! (which is what happened to me!)
If I made this again I would definitely make the fudge topping original style (ie with heavy cream vs. the lower fat milk), keep the ice cream component the same, and chill this overnight.
But… all you need to do now is sit back and relax and let your fingers do the simple work, as this is another easy-as-pie (heh) ice cream recipe!
Milky Chocolate Ice Cream Pie
You will need:
- An Oreo or chocolate wafer cookie pie crust
- Milk chocolate ice cream
- Dark cocoa chocolate fudge topping
Milky Chocolate Ice Cream Pie
For the Ice Cream
- 3 cups of 10% milk
- ½ cup of Dutch-process cocoa powder
- teensy pinch of salt
- 1 can (300 ml) sweetened condensed milk
For the Fudge Sauce
- ⅓ cup of dark or high quality cocoa powder
- ⅔ cup sugar
- ⅓ cup of heavy cream or 10% milk
- 3 tablespoons of butter
- 1 teaspoon of pure vanilla extract
For the Crust
- 1 ¼ cups Oreo or dark wafer cookie crumbs
- ¼ cup melted butter
To Make the Ice Cream
- In a medium sized pot on low heat, whisk to combine 3 cups of 10% milk, ½ cup of Dutch-process cocoa powder (I used 20-40% cocoa content), a teensy pinch of salt and 1 can of sweetened condensed milk (300 ml). Heat until all components are combined.
- Power-chill mixture in the freezer for 1 hour+ until mixture is ice cold but not frozen. Open the freezer occasionally to make sure it hasn’t frozen!
- Pour into ice cream maker and mix according to ice cream maker instructions, I churned this recipe for about 25 minutes.
- Scoop ice cream into cooled pie shell, using an offset spatula to smooth it. Put in freezer, uncovered while you make the fudge sauce.
To Make the Fudge Sauce
- On stovetop, combine ⅓ cup of dark or high quality cocoa powder with ⅔ cup sugar, ⅓ cup of heavy cream (though I used 10% milk this time, but feel free to try either!) and 3 tablespoons of butter. Whisk gently to combine. Add 1 teaspoon of pure vanilla extract, whisk until smooth. Pour into bowl to cool. I power-chilled my fudge sauce in the freezer for 20 minutes!
- Once fudge sauce is cooled, pour on top of milk chocolate ice cream layer. It’s important that the fudge sauce is cooled otherwise it will melty-melt the ice cream and it won’t look very pretty.
- Place back in freezer and chill for 1 hour uncovered until fudge sauce is set. Then wrap with plastic wrap and chill preferably overnight until time to serve!!
To Make the Crust
- Combine 1 ¼ cups Oreo or dark wafer cookie crumbs with ¼ cup melted butter. Press into 9 inch pie pan. Bake at 350 degrees for 6-8 minutes until set. Let cool on wire rack.