Real California Recipes Cookbook
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Crispy Crust California Ice Cream Pie
Recipes
Ingredients:
– 1 cup semi-sweet chocolate morsels
– 3 teaspoons Real California butter
– 2 cups puffed rice cereal
– 1 quart Real California dulce de leche ice cream, softened*
– 1 cup Real California heavy cream
– 1/4 cup confectioner's sugar
– 1/2 teaspoon vanilla extract
– 1 cup chocolate syrup
– 1 cup glazed pecans
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Directions:
In microwave or in top of double boiler, melt chocolate and butter. Gently stir in cereal until completely coated with chocolate. Press evenly into bottom and sides of a 9-inch pie pan. Place in freezer about 15 minutes or until set. With spatula, spread ice cream evenly into crust; freeze 4 hours to overnight or until ice cream is very firm.
About 1 hour before serving, with electric mixer, whisk cream, sugar and vanilla extract to soft peaks.
Spread on top of ice cream; place in freezer until cream is firm.
To serve, cut pie into 8 wedges and place each wedge on a dessert plate.
Drizzle each wedge with 2 tablespoons chocolate syrup and sprinkle with 2 tablespoons glazed pecans.
Makes 8 servings
Nutrition Information Per Serving: 801 calories; 49 g fat; 152 mg cholesterol; 178 mg sodium; 84 g carbohydrate; 3 g fiber; 10 g protein
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.