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Ice Cream Pie


$ 8.99


A decadent dessert for summertime festivities. 



1 1/2 cups Chocolate wafers
1/4 cup Sugar
6 Tbsp. Butter, melted
2 Tbsp. Robert Rothschild Farm Raspberry Chocolate Dessert Topping
2 cups Heavy cream
1 1/2 cups Milk
3/4 cup Sugar
1 tsp. Vanilla
4 Tbsp. Robert Rothschild Farm Raspberry Chocolate Dessert Topping 
6 Egg yolks
Fresh raspberries



In a food processor or grinder, chop chocolate wafers to “breadcrumb” consistency. Add crumbs, sugar, butter and Raspberry Chocolate Dessert Topping to a mixing bowl. Combine ingredients together. Evenly spread the crust on bottom and side surfaces of 9-inch baking pan. Blind bake in 350 degrees F oven for 8 minutes to set crust. In a sauce pan, bring the cream, milk and sugar to slight boil. Stir constantly. Add the vanilla and Raspberry Chocolate Dessert Topping. Temper beaten egg yolks with hot cream mixture and whisk back into cream mixture. Continue to heat until cream mixture thickens. Remove from heat and cool immediately in ice bath. Place in ice cream maker and begin mixing until partially set. Spread partially set ice cream in pie crust and smooth out. Cover and place in freezer for 1 - 2 hours. Top with fresh raspberries and chocolate wafer cookies.

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