Ingredients for Deep Chocolate Raspberry Ice Cream Pie
- Frozen Unsweetened Raspberries
- Granulated Sugar
- 2 tablespoons cornstarch
- 1 teaspoon almond extract
- 1 cup whipped topping
- Cocoa Powder
- Chocolate Cookie Pie Crust
- Vanilla Ice Cream
- Semi Sweet Chocolate Chips
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How to Make Deep Chocolate Raspberry Ice Cream Pie
- In a medium saucepan, combine 12 ounces fresh raspberries, ½ cup granulated sugar, and 2 tablespoons cornstarch. Whisk until the cornstarch is completely dissolved.
- Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens (about 1 minute).
- Remove from heat and stir in 1 teaspoon almond extract. Let cool completely.
- While the raspberry mixture cools, in a medium bowl, gently fold 1 cup whipped topping and ¼ cup unsweetened cocoa powder together until well combined.
- Spread half of the cooled raspberry mixture evenly over the bottom of a chocolate pie crust.
- Gently spoon 2 cups of your favorite vanilla ice cream over the raspberry layer.
- Top with the remaining raspberry mixture, then mound the rest of the ice cream on top.
- Spread the chocolate whipped topping mixture evenly over the ice cream.
- Place wooden picks around the edges and top to prevent the aluminum foil from sticking.
- Cover loosely with aluminum foil and freeze for at least 4 hours, or until firm.
- **Meanwhile, prepare the chocolate hearts:** Melt 6 ounces of chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, melt in a heatproof bag immersed in hot water.
- Transfer the melted chocolate to a piping bag or a zip-top bag with a small corner snipped off.
- Pipe 8 small hearts onto a sheet of parchment paper.
- Refrigerate for at least 30 minutes to set.
- To serve, place a wedge of pie on a dessert plate. Spoon 2 teaspoons of reserved raspberry sauce onto the side.
- Carefully remove the chocolate hearts from the parchment paper and place them on the pie slice or lean them against the wedge.
- Store any remaining raspberry sauce in the refrigerator and the ice cream pie and hearts in the freezer.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
172g
Fat
67g
Carbs
19g
