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Extreme Chocolate Turtle Ice Cream Pie
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Gluten-Free Dairy-Free Peanut-Free Corn-Free

Our Extreme Chocolate Mini Cookies make a perfect crust for ice cream pie. Fill it with any flavor ice cream you like.

    • 1 package (7oz) Pamela's Extreme Chocolate SimpleBites
    • 1/4 cup melted butter or butter substitute
    • 1/2 tsp vanilla
    • 1 pint ice cream (2 cups)
    • 1/3 cup each chocolate and caramel sauce
    • 1 cup pecans-rough chop
    • whipped cream-optional

    Preheat oven to 350°.

    Crush or process cookies in food processor until fine crumbs, add butter and vanilla and mix well. Pat into a well sprayed 8 or 9" pie pan, removable bottom tart pan, or springform pan. Bake for 8 to 10 minutes until crust becomes fragrant.

    Cool completely. Drizzle crust with 1/3 cup caramel sauce, top with 2 cups softened ice cream spread evenly in pan. Chill well in freezer, then drizzle chocolate sauce and top with pecans. Chill in freezer at least 2 hours before serving. Wrap well with plastic wrap and freeze if not using within 2 hours.

    Let sit on counter for 5 minutes before serving, add whipped cream if desired.

    Suggested ice cream flavors: Butter Brickle, Caramel Swirl, Salted Caramel.

    Chef's Note: for a great Mud Pie, use coffee ice cream and chocolate sauce, with whipped cream and nuts.

    © Pamela's Products, Inc.

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