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Milky Chocolate Ice Cream Pie

By: chrislori

ingredients

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

  • cup of dark or high quality cocoa powder
  • cup sugar
  • 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

instructions

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.