Ingredients for Heath Bar Ice Cream Pie With Hot Fudge Sauce
- Chocolate Wafer Crumbs
- ¼ cup (½ stick) unsalted butter, melted
- Heath Candy Bars
- Vanilla Ice Cream
- 1 cup semi-sweet chocolate chips
- Powdered Sugar
- ¼ cup evaporated milk
- 1 teaspoon vanilla extract
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How to Make Heath Bar Ice Cream Pie With Hot Fudge Sauce
- Combine 1 ½ cups chocolate wafer crumbs and ¼ cup melted unsalted butter. Press firmly into the bottom of a 13x9x2 inch baking pan. Freeze for at least 30 minutes to firm up.
- While the crust chills, remove Heath bars from the refrigerator and coarsely crush 1 ½ cups of Heath bars into smallish pieces.
- Let ice cream soften slightly (about 5-10 minutes at room temperature). Gently fold in the crushed Heath bars.
- Spread the ice cream mixture evenly over the chilled crust. Cover tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight.
- **Hot Fudge Sauce:** In a double boiler or a heatproof bowl set over a pan of simmering water, melt 1 cup semi-sweet chocolate chips and ¼ cup unsalted butter, stirring frequently until smooth.
- Stir in ¼ cup granulated sugar and ¼ cup evaporated milk. Cook, stirring constantly, until the sauce has thickened slightly, about 8-10 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Serve warm hot fudge sauce over generous slices of the chilled Heath Bar Ice Cream Pie. Sauce can be made ahead and reheated gently before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
328g
Fat
139g
Carbs
31g
