Use your favorite ice cream in this delicious dessert!
- 1½ cups chocolate cookie crumbs
- ½ cup unsalted butter, divided
- ½ gallon vanilla ice cream
- 3 oz. semi-sweet chocolate
- 1/3 cup sugar
- 2/3 cup milk (I used 1%)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup chopped walnuts
- whipped cream, optional
Preheat oven to 325°F. Melt ¼ cup of the butter and mix into the cookie crumbs. Press mixture firmly and evenly into a 9- or 10-inch springform pan. Bake for 10 minutes. Cool completely.
Soften the ice cream and spoon it over the prepared crust, spreading it evenly. Freeze until firm.
Melt the chocolate with the remaining ¼ cup butter. Add the sugar and stir to mix. Slowly stir in the milk and cook until the mixture boils. Remove from the heat and add the vanilla and almond extracts. Pour the chocolate mixture over the ice cream. It’s OK if some of the ice cream melts into the chocolate. Place in the freezer until the chocolate begins to firm up, 10 – 30 minutes. Sprinkle the top of the pie with the walnuts. Continue freezing until the chocolate is completely firm.
To serve, take the pie out of the freezer and let it rest at room temperature for 5 to 10 minutes. Remove the outer ring from the pan and cut into slices. Serve with dollops of whipped cream, if desired.
Note: I used a springform pan, but you can also use a 9″ pie dish or a 7 1/2″ x 12″ baking dish.