If you want a fast and easy dessert to cool you down, this is it. This is as easy as… well, pie!
Buy a chocolate cookie crumb crust from the supermarket. While you’re there, grab a tub of your favorite chocolate ice cream. Before heading to the check out counter, drop by the aisle where they keep the chocolate syrup.
Upon reaching home, let the ice cream soften a little, then scoop into the cookie crumb crust. Freeze until solid, then top with with the chocolate syrup!
(The easy version is always the sweeter version.)
Of course, if you want to do it the hard way…
For the crust – Mix 2 cups of chocolate cookie crumbs with 6 to 7 tablespoons of melted butter. Press evenly into a 9-inch pie plate and bake at 350F for about 5 to 10 minutes. Cool completely.
(I don’t add sugar anymore since I feel the cookies are sweet enough especially if whole Oreo cookies are used. But, if you like a sweeter crust, by all means, add sugar as you prefer, but don’t go over a third of a cup or it will be too much.)
For the chocolate ice cream –
1 cup full cream milk
1 vanilla bean
1/2 cup cocoa
pinch of salt
100 grams at least 62% bittersweet chocolate, chopped coarsely
1 cup condensed milk
60 grams cream cheese, softened
1 cup heavy whipping cream
Place the full cream milk in a heavy saucepan. Split the vanilla bean and scrape the “caviar” into the milk; throw in the pod too. Stir in the cocoa and salt. Heat over low-medium fire until the cocoa is dissolved and the mixture is almost boiling. Stir constantly.
Remove from the heat, add the chopped chocolate. Stir until the chocolate is fully melted and mixed in. Stir in condensed milk. Cool in the fridge.
When the chocolate mixture is fully cool, whip the cream cheese until soft and fluffy. Add the cream in fourths and whip until soft peaks. Fold in the the chocolate mixture.
Churn in an ice cream maker, according to machine instructions, or freeze for 6 hours or so, stirring the mixture every hour to minimize formation of ice crystals.
Scoop the chocolate ice cream into the chocolate cookie crust and freeze until solid.
Finally for the topping – Heat 120 grams whipping cream until almost boiling (but do not boil). Stir in 60 grams (at least 62%) bittersweet chocolate (chopped) and mix util chocolate is melted. Cool. Then pour onto the ice cream pie. Freeze until ready to serve.