A fudgy crust is filled with chocolate ice cream and drizzled with chocolate frosting in this triple chocolate ice cream pie, perfect summer treat!
Can someone please tell me how it got to be mid-July? Wasn’t Memorial Day weekend like yesterday? Summer so far has been packed with craziness and I for one am beyond psyched that in exactly one month I will be on vacation, heading first to Canada for a wedding and then immediately setting a course for Martha’s Vineyard for 10 glorious days in my happy place.
In the meantime, there are picnics, get-togethers, festivals and outings of all kinds. And that calls for quick, easy and totally delicious recipes (can you say Italian pasta salad?!). This dessert is my take on a recipe my mom used to make, and it’s super simple. Hers was filled with mint-chocolate chip ice cream, but little Eclair and Nutmeg are not big fans of mint, so why not go all chocolate? I mean, is there any such thing as too much chocolate??? And want to know an even better secret about this recipe? It makes TWO pies! One you can bring to the next picnic and another to keep at home. Which I’m pretty sure makes this the best recipe EVER! It’s also a great one for the kids to help with, as demonstrated here by sous chef Eclair.
Try different kinds of ice cream or add other toppings if you like, but the fudgy crust filled with chocolate ice cream and a swirl of frosting is just perfect if you ask me. If you find another combo you love, leave a comment and I’ll try it next time! I’m already toying with the idea of chocolate crust, vanilla ice cream and salted caramel (my ultimate weakness). But have to finish the chocolate ones first.
- 1 pkg. chocolate cake mix
- ¾ c. water
- 1 container ready-to-serve chocolate icing, divided
- ¼ c. vegetable oil
- 6 c. (1 ½ quarts) chocolate ice cream
- Preheat oven to 350°.
- Grease 2 9-inch pie pans well. Blend chocolate cake mix, water, vegetable oil and ¾ cup chcolate icing. Beat with electric mixer for 2 minutes on high. Spread half into each pie pan (do not spread up the sides). Bake 25-30 minutes. Do not overbake. Shells will sink. Cool completely.
- Reserve remaining icing for pies.
- Soften ice cream and blend until smooth. Spread half the ice cream in each leaving ½-inch rim. Heat remaining frosting and swirl into ice cream with a spoon. Put in freezer to harden.
- Makes 2 9-inch pies.