Deep Chocolate Raspberry Ice Cream Pie
Indulge in the decadent layers of this Deep Chocolate Raspberry Ice Cream Pie, a no-fuss yet show-stopping dessert perfect for any occasion. This recipe combines a buttery chocolate cookie crust baked to perfection, a luscious layer of dark chocolate ganache, and a dreamy swirl of vanilla ice cream marbled with fresh raspberries and raspberry preserves. The pie is finished with dollops of whipped cream, dark chocolate shavings, and a scattering of juicy raspberries for a stunning presentation. With its combination of rich chocolate and vibrant fruit, this frozen treat is a refreshing yet indulgent dessert that’s as beautiful as it is delicious. Perfect for summer gatherings or make-ahead celebrations, this pie delivers a perfect balance of creamy, fruity, and chocolaty goodness in every bite.
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Ingredients
- 20 whole Chocolate sandwich cookies
- 5 tablespoons Unsalted butter, melted
- 1 cup Dark chocolate chips
- 0.5 cup Heavy cream
- 4 cups Vanilla ice cream, softened
- 1 cup Fresh raspberries
- 0.5 cup Raspberry preserves
- 1 cup Whipped cream, for garnish
- 2 tablespoons Dark chocolate shavings, for garnish
- 0.25 cup Fresh raspberries, for garnish
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Crush chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Step 3
Combine the cookie crumbs with the melted butter in a bowl and mix until the crumbs are evenly coated and resemble wet sand.
Step 4
Press the cookie mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust. Use the bottom of a measuring cup to pack it down tightly.
Step 5
Bake the crust in the preheated oven for 8-10 minutes. Remove and let it cool completely.
Step 6
In a small microwave-safe bowl, combine the dark chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until the chocolate is melted and smooth. Let the ganache cool slightly.
Step 7
Spread a thin layer of the ganache over the cooled crust and refrigerate until firm, about 15 minutes.
Step 8
In a large bowl, gently fold the softened vanilla ice cream with the raspberry preserves and fresh raspberries until just combined, creating a marbled effect.
Step 9
Pour the raspberry ice cream mixture into the prepared crust, smoothing the top with a spatula. Freeze for at least 4 hours, or until completely firm.
Step 10
Before serving, top the pie with whipped cream piped or dolloped on top, a sprinkle of dark chocolate shavings, and fresh raspberries for garnish.
Step 11
Cut the pie into slices with a sharp knife, dipping the blade in hot water between cuts to ensure clean slices. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (2617.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8532.1 |
| Total Fat 499.0g | 0% |
| Saturated Fat 258.8g | 0% |
| Cholesterol 941.4mg | 0% |
| Sodium 3621.6mg | 0% |
| Total Carbohydrate 1019.1g | 0% |
| Dietary Fiber 55.1g | 0% |
| Total Sugars 717.3g | |
| Protein 77.7g | 0% |
| Vitamin D 94.3IU | 0% |
| Calcium 1795.1mg | 0% |
| Iron 43.0mg | 0% |
| Potassium 4728.1mg | 0% |
Source of Calories