Fudge Ribbon Ice Cream Pie Recipes

FUDGE RIBBON PIE

Steps:

• Prepare baked 9-inch pastry shell; set aside.
• For fudge sauce, in a small saucepan combine the 1 cup sugar, the evaporated milk, butter and chocolate.
• Cook and stir over medium heat until bubbly.
• Reduce heat and boil gently for 4 to 5 minutes, stirring occasionally, until mixture is thickened and reduced to 1 1/2 cups.
• Remove from heat; stir in vanilla.
• Beat until smooth with wire whisk or rotary beater.
• Set aside to cool completely.
• In a chilled bowl, stir 1 pint of the ice cream until softened.
• Spread into cooled baked pastry shell.
• Cover with half of the cooled fudge sauce.
• Freeze until nearly firm.
• Repeat with remaining ice cream and fudge sauce.
• Return to freezer while preparing meringue.
• In a medium mixing bowl dissolve the 3/4 cup sugar in the boiling water.
• Cool to room temperature.
• Add the meringue powder.
• Beat on high speed until stiff peaks form.
• By hand, fold 3 tablespoons of the crushed candy into the meringue.
• Spread meringue over chocolate sauce layer, sealing to edge.
• Sprinkle top with remaining crushed candy.
• Freeze until firm (several hours).
• Bake in a 475° oven for 3 to 4 minutes or just until meringue is lightly browned.
• Cover loosely and return to freezer for a few hours or overnight before serving.

CHOCOLATE FUDGE ICE CREAM PIE

Steps:

• Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
• Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
• In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
• Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
• Freeze several hours or overnight until firm.
• Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).

FUDGE RIBBON ICE CREAM PIE

Steps:

• For Graham-Cracker Crust:.
• Combine graham-cracker crumbs, sugar, and butter or margarine, melted; mix.
• Press firmly into 9- inch pie plate.
• Bake at 375°F for 6 to 9 minutes or until edges are browned; cool.
• For unbaked crust, chill 45 minutes; fill.
• For Ice Cream Pie:.
• In saucepan, combine chocolate and evaporated milk.
• Cook and stir over low heat till chocolate is melted, about 15 minutes.
• Stir in the sugar and butter.
• Cook over medium heat till thickened, 5 to 8 minutes longer, stirring occasionally.
• Stir in vanilla.
• Cool.
• Spoon HALF of the ice cream in the cooled pastry shell.
• Cover with HALF the cooled chocolate sauce; freeze.
• Repeat with the remaining ice cream and sauce.
• Cover and freeze overnight or till firm.
• Remove pie from freezer.
• Spread whipped topping over chocolate layer; seal to edge.
• Drizzle top with honey.
• Enjoy.