Layered Ice Cream Pie

  • Serves: 1 Serving
  • Prep Time: 30 mins
  • Cooking: 0 mins
  • Total Time: 30 min

We first began making this a few years ago when we had some left over ice cream and were making an ice cream pie. At the time, it was raspberry sorbet and mango sorbet so it turned out WAYY too sweet, but it was still a really cool concept.

A few months later, we went to a swanky restaurant before I moved to NYC and they served this as a dessert, but boy had they mastered the recipe! It was a mixture of extra dark chocolate ice cream, caramel macchiato ice cream, a crushed hazelnut/almond biscotti pie crust with a drizzle of melted chocolate and amaretto. It was mind blowing!

Our recipe is for the simpler version, the faster one, cause we know how daunting big desserts can be but I will include a brief snipper on the advanced one if you want to give it a go (we have made it before, just never photographed it, and its spectacular!)



When you are ready to start making the pie, take the flavor you want on bottom out of the freezer and let stand for about 10 minutes. Keep the other one cold for now.

When the ice cream starts to melt and is very malleable and easy to manipulate, spoon about 1/2 the pint into the pie tin and spread evenly. Make sure you only fill the pie tin about half way up so we have room for our second layer of ice cream. Place this in the freezer so the ice cream has time to firm up and you don't end up mixing the pie together entirely, but rather spreading one layer on top of the other. While the bottom firms up, take out pint 2 and let it begin to thaw.

When the first layer won't give too much to a gentle push from your finger, take it out and spread about 1/2 of the second pint on top of the first layer so it covers it and fills the pie nearly to the top. Smooth it out and place it back in the freezer.

While the pie freezes up, melt some baking chocolate in a skillet on LOW heat until liquid, but stir frequently making sure not to burn it! Once melted, remove the pie from the freezer and, using a regular spoon, drizzle the sauce on top of the entire pie. I prefer to wait for this step until the pie's are plated, but its your call if you want to make it easier on yourself or go all out for presentation.

ADVANCED VERSION: Okay, I know you were waiting for it. Same process goes for the ice cream but to make the pie crust, use about 1 stick of butter, 1/2 cup of sugar, and about 20oz of crushed almond biscotti. Melt the butter and stir in the sugar, then toss in the biscotti. When mixed thoroughly, spread to coat a pre-greased pie tin and place in the freezer to firm up. When firm, apply the ice cream as instructed above. When you are ready to make the sauce, melt the bakers chocolate slowly on the stove and add in 1oz of hazelnut liqueur or amaretto. This will slow the chocolate from freezing up on the pies and make for a REALLY tasty sauce!

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