Fudge Ice Cream Pie Easy Recipes

STRAWBERRY ICE CREAM PIE

Steps:

• Preheat oven to 375ºF. Remove ice cream from freezer and allow to soften.
• In a food processor crush graham crackers until fine. This will take about 12 graham crackers. Add in the melted butter and brown sugar, pulse until a sand like mixture has formed.
• Press the graham cracker crust evenly into the bottom of a 9 inch pie pan, making sure to cover the bottom and up the sides of the pan. Use the back of a measuring cup or large spoon to press the crust.
• Bake the crust in the heated oven for 8-10 minutes or until golden brown. Remove from the oven and place on a cooling rack. Cool for a few minutes before adding the hot fudge and ice cream.
• Softened the hot fudge by placing in the microwave for 30 seconds. Spread the hot fudge evenly across the top of the graham cracker crust.
• With a spatula, spread the softened ice cream across the top of the hot fudge layer, filling the pie pan to the top with the ice cream. Cover with plastic wrap and place in the freezer for at least 3 hours, or over night.
• Store tightly covered in the freezer. Remove from the freezer 5-10 minutes before serving for easier slicing.

FUDGE SUNDAE PIE

Steps:

• In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute., Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate., In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm. , Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.

NO-BAKE PEANUT BUTTER FUDGE ICE CREAM PIE RECIPE

Steps:

• Butter and line a 9" cake pan with 3 layers of cling wrap. This will help you remove your pie later.
• Mix the melted butter with the Oreo cookie crumbs in a medium bowl until you've reached the texture of wet sand.
• Transfer the crust mixture into a 9 cake pan and press the cookies around the base and up the sides of the pan using your fingertips. Place in the fridge to set for 30 minutes
• Using a stand mixer or electric hand mixer, whip the cream on medium-high speed until soft peaks form.
• Pour in the condensed milk and vanilla into the whipped cream and continue whipping until your mixture is thick and to stiff peaks.
• Chop the peanuts roughly and stir into the cream mix followed by the peanut butter.
• Pour the peanut butter mix into the prepared pie crust. Smooth out the surface with a spatula. Freeze for a minimum of 5 hours. The pie will keep in the freezer for 6 weeks.
• To serve, cut a big slice and pour over the Homemade Hot Fudge Sauce.

MA'S PREMIUM ICE CREAM PIE

Steps:

• Spread the chocolate ice cream into pie crust in an even layer. Freeze for 15 to 20 minutes, or until set. Remove pie from freezer and spread on a layer of hot fudge. You may make this layer as thick as you wish. It is usually difficult to spread, but DO NOT heat the fudge as it will melt the ice cream layer underneath. Immediately freeze again for 15 minutes, or until set.
• Remove pie from freezer and spread the double fudge ice cream on top of the fudge layer. (if ice cream is too soft, put back in freezer for a few minutes -- but DON'T LET PIE THAW or the layers will run together!) After adding the second ice cream layer, freeze again until set.
• Spread on a layer of whipped topping, and garnish top with chocolate sprinkles. Return pie to freezer until ready to serve.

SOUTHERN COMFORT ICE CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped peanuts, sugar and melted butter until well blended . Press mixture into a 9 inch pie plate. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool completely.
• Combine chopped cashews and 1/4 cup coarsely chopped peanuts; set aside. In a large bowl, mix ice cream with peanut butter; set aside.
• Spread half of hot fudge topping in bottom of crust. sprinkle with 1/3 of nut mixture. Spread half of ice cream in an even layer. Repeat layers. Drizzle with shell topping and sprinkle with remaining nuts. Freeze for at least 5 hours before serving.

HOT FUDGE & CARAMEL ICE CREAM PIE

Steps:

• Set vanilla ice cream out to soften slightly.
• Spread carmel topping in the bottom of oreo cookie crust.
• Spread partially thawed vanilla ice cream over carmel topping.
• Put in freezer until firm; about 1-2 hours.
• Remove and drizzle hot fudge topping over top.
• If desired sprinkle with nuts and a dollop of whipped topping.
• Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.

ICE CREAM FUDGE

Steps:

• Gather the ingredients.
• Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray . Take the ice cream out of the freezer to be thawing while you melt the chocolate.
• Place the chopped chocolate in a large microwave-safe bowl and microwave until it is nearly melted. Stir after every 30 to 40 seconds to help it melt evenly and keep it from overheating.
• When the chocolate is nearly all melted, stop heating it and instead stir it until the remaining bits melt and everything is smooth.
• The chocolate should be melted and warm, but not hot to the touch, and the ice cream should be melted and soft along the edges, but not liquefied. Add the ice cream to the chocolate and stir until the ice cream is incorporated. The cold ice cream will cause the chocolate to get hard, and you will probably have a clumpy chocolate mixture with lots of hard chocolate bits in it. That's okay!
• Return the bowl to the microwave for another 30 seconds. After 30 seconds, stir well. The hard chocolate pieces should have melted and smoothed out, but if you still have a few stubborn chocolate chunks, microwave it again in 10 to 15-second intervals, just until the chocolate smooths out. At the end of the process, you should have a shiny, smooth liquid fudge.
• Pour the fudge into the prepared pan and smooth it into an even layer. Allow the fudge to set at room temperature for at least 4 hours, or in the refrigerator for at least an hour.
• When the fudge is completely set, remove it from the pan using the foil as handles. Peel the foil away, and use a large sharp knife to cut the fudge into small squares to serve.

FUDGE ICE CREAM PIE (EASY!)

Steps:

• Combine the first 3 ingredients and melt in the microwave until it bowls (1 minute approx). Stir well and add in Rice Krispies. Press Rice Krispie mixture into 9 inch pie plate. Stir together the next three ingredients, melt in microwave for 30 seconds, then spread ¾ of this mixture on top of the rice krispie Crust. Place in freezer until firm (minimum of 30 minutes). Soften ice cream, spread into pie crust. Drizzle remaining ¼ chocolate sauce over top of ice cream for decoration. Place in freezer to solidify (a few hours at minimum). Before serving, let pie stand at room temperature for 10 minutes. Yield 8 servings.