CHOCOLATE DECADENCE ICE CREAM PIE
Categories Chocolate Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- Make crust:
- Preheat oven to 325°F. Butter 9-inch-diameter metal pie pan or glass pie dish. Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 10 minutes. Cool completely.
- Make bittersweet chocolate sauce:
- Combine cream, butter, and corn syrup in medium saucepan. Bring to simmer. Remove from heat. Add bittersweet chocolate; let stand 1 minute. Whisk until melted and smooth. Stir in vanilla. Let stand at room temperature until cool and slightly thickened, about 20 minutes.
- Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust. Drizzle 1/2 cup chocolate sauce over ice cream. Freeze pie until sauce sets, about 10 minutes. Top pie with scoops of remaining ice cream, alternating flavors and mounding in center. Drizzle 1/3 cup sauce over. Freeze pie until firm, at least 2 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen. Cover and refrigerate remaining chocolate sauce.)
- Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth. Using small spoon, drizzle white chocolate in thin lines over ice cream pie. Freeze until white chocolate is firm, about 10 minutes. Stir bittersweet chocolate sauce over low heat just until warm. Serve pie with warm chocolate sauce.
CHEF JOHN'S CHOCOLATE DECADENCE
This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.
Provided by Chef John
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
- Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
- Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
- Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
- Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g
CHOCOLATE CHERRY ICE CREAM PIE
Make and share this Chocolate Cherry Ice Cream Pie recipe from Food.com.
Provided by Irish Rose
Categories Frozen Desserts
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Following package directions, drizzle half of the ice cream topping over crust and gently spread to coat bottom and sides. Freeze until firm.
- Meanwhile, set aside six cherries for garnish and chop remaining cherries.
- In large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups and then drizzle with remaining ice cream topping.
- Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from freezer 15 minutes before serving.
Nutrition Facts : Calories 540.8, Fat 24.9, SaturatedFat 10.1, Cholesterol 43.1, Sodium 350.9, Carbohydrate 76.3, Fiber 3.3, Sugar 60.7, Protein 6.6
CHOCOLATE CHIP ICE CREAM PIE
Make and share this Chocolate Chip Ice Cream Pie recipe from Food.com.
Provided by Tootalltygerlily
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Using butter or vegetable oil (spray oil like PAM can be used), lightly coat bottom and sides of an 8-inch pie plate.
- Combine chocolate chips and syrup in a small microwavable bowl.
- Microwave on HIGH (100% power) until hot, about 45 seconds.
- The chocolate chips will keep their shape even after heating them up.
- Stir mixture until smooth and put aside 1/4 cup of it in reserve for later use.
- Mix remaining chocolate mixture with the cereal in a medium bowl until the cereal is well coated with the chocolate.
- Press cereal mixture over bottom and sides of the prepared pie plate to create a crust.
- Freeze until firm, about 15 minutes.
- Combine reserved chocolate with the sour cream in a small bowl and mix well.
- Spread half the ice cream into the prepared pie plate.
- Drizzle with half the sour cream/chocolate mixture.
- Top with the remaining ice cream and drizzle again with the sour cream/chocolate mixture.
- Freeze pie, covered with plastic wrap, until firm.
- About 1 hour.
- Cut up into slices and serve for dessert.
- Tip: Keep a small bowl or tall glass of hot water handy when you cut the pie.
- Before cutting each slice, dip the knife into the hot water to make it slip easier through the ice cream.
Nutrition Facts : Calories 157.7, Fat 6.4, SaturatedFat 3.6, Cholesterol 3.5, Sodium 124.1, Carbohydrate 24.9, Fiber 1.2, Sugar 12.6, Protein 2
CHOCOLATE ICE CREAM PIE
"I keep the ingredients for these frosty chocolate pies on hand during the summer," writes Wendy Bognar of Sparks, Nevada. "They're so quick to assemble. My husband and kids love them."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 pies (8 servings each).
Number Of Ingredients 4
Steps:
- In a large bowl, whisk melted ice cream and pudding mix for 2 minutes. Pour into crusts. Freeze until firm. , Pies may be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Garnish with whipped topping if desired.
Nutrition Facts : Calories 275 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 329mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE DECADENCE
This rich, romantic, baked chocoholic dessert is frequently asked for by my catering clients. Garnish with whipped cream and chocolate curls.
Provided by Stephany Brown
Categories Desserts Cakes Holiday Cake Recipes
Time 4h45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Butter six ramekins or custard cups. Melt chocolate and butter slowly: You can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. Stir until completely smooth.
- In a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. Stir vanilla and salt gently into beaten eggs. Fold half of egg mixture into chocolate mixture, mix well. Then fold remainder of egg mixture into chocolate mixture. Pour chocolate and egg mixture into prepared ramekins.
- Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan. Butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. Place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. Bake 5 minutes, then remove foil and bake 10 minutes more. Remove ramekins from water carefully. Let cool on wire rack for at least 3 hours. Cakes will firm up as they cool. Unmold each room-temperature ramekin onto a dessert plate, garnish and serve. Refrigerate unused portions.
Nutrition Facts : Calories 249.6 calories, Carbohydrate 16.2 g, Cholesterol 87.1 mg, Fat 20.2 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 11.6 g, Sodium 214.6 mg, Sugar 14.2 g
More about "chocolate decadence ice cream pie recipes"
CHOCOLATE DECADENCE ICE CREAM PIE - BON APPETIT
From bonappetit.com
Servings 10
- Preheat oven to 325°F. Butter 9-inch-diameter metal pie pan or glass pie dish. Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 10 minutes. Cool completely.
- Combine cream, butter, and corn syrup in medium saucepan. Bring to simmer. Remove from heat. Add bittersweet chocolate; let stand 1 minute. Whisk until melted and smooth. Stir in vanilla. Let stand at room temperature until cool and slightly thickened, about 20 minutes.
- Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust. Drizzle 1/2 cup chocolate sauce over ice cream. Freeze pie until sauce sets, about 10 minutes. Top pie with scoops of remaining ice cream, alternating flavors and mounding in center. Drizzle 1/3 cup sauce over. Freeze pie until firm, at least 2 hours. DO AHEAD Can be prepared 5 days ahead. Cover tightly and keep frozen. Cover and refrigerate remaining chocolate sauce.
- Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth. Using small spoon, drizzle white chocolate in thin lines over ice cream pie. Freeze until white chocolate is firm, about 10 minutes. Stir bittersweet chocolate sauce over low heat just until warm. Serve pie with warm chocolate sauce.
CHOCOLATE DECADENCE ICE CREAM - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (25)Total Time 8 hrs 32 minsServings 3.75Calories 288 per serving
- In a medium saucepan, whisk together the cocoa, sugar, ClearJel or cornstarch, and salt., Slowly whisk in the water, then the flavor of your choice and the milk., Bring to a boil over medium heat, whisking frequently as the mixture warms, then almost constantly as it becomes hot; you don't want the mixture to stick to the bottom of the pan., Remove from the heat and stir in the chopped chocolate or chocolate chips, whisking until chocolate melts., Pour into a bowl, and stir occasionally as it cools, to prevent a skin from forming., Lay a piece of plastic wrap on the surface of the chocolate, again to prevent a skin from forming, and refrigerate until it's well chilled; overnight is good.
- Make sure the canister for your ice cream maker is in the freezer, too; it needs to be as cold as it can be., Next day, pour the chocolate into the ice cream maker, and freeze for 20 to 25 minutes, until it's quite stiff., Scoop the ice cream into a bowl.
- This will keep the ice cream soft and scoopable indefinitely in the freezer., Serve the ice cream immediately, if desired; it will be very soft.
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