- 20 chocolate cookie wafers (4 1/2 ounces)
- 4 tablespoons (1/2 stick, 2 ounces) unsalted butter, melted and cooled
Strawberry ice cream filling:
- 1 quart fresh strawberries, hulled and chopped
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons corn syrup
- 3/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
For the crust:
Preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
In the bowl of a food processor, pulse the cookies until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Bake for 10 minutes then cool completely. Cover and freeze the crust until ready to use.
For the filling:
In the bowl of a blender or food processor, puree all the ice cream ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.
Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Pour the ice cream into the chilled crust and freeze for at least one hour, or until firmed.
For the topping:
Place the chocolate in a medium heatproof bowl. Place the cream in a small saucepan over medium heat and bring to a gentle simmer. Pour the cream over the chocolate and add the butter. Let stand for 3 minutes before stirring until smooth and shiny. Let cool slightly before pouring over the strawberry ice cream. Freeze until firmed. The pie can be stored wrapped in plastic in the freezer for up to 1 week.
Looks delicious, do you think this would travel (in a cooler) packed in a cake carrier, for a 45 minute road trip? I’m always in charge of desserts, this one looks so good. I can freeze again upon arrival? Let me know. Thanks.
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Yummy Ice Cream Pie!!! Thanks for sharing the recipe & video also.
Tessa this is gorgeous! I’m the same way when it comes to ideas for food. Although we just cancelled cable so no more food network for me. I bought a notebook a few years back that I carry with me and just jot down recipe ideas whenever the come. It’s one of my favorite things about blogging, the whole creative side of it 🙂
I’ just like you, I have a list in my phone. Ideas can come at anytime and anywhere, I love that…Great looking dessert, chocolate and strawberry are super besties!
This is beautiful Tessa! Love the idea!
This is gorgeous, Tessa! I totally want a slice right now!
This is such a pretty dessert!
This is so so delectable, Tessa 🙂
Corn syrup is GMO and I would prefer not to use it. How essential is it to the recipe?
It helps to make the ice cream more soft and creamy. You can leave it out and use a tablespoon of vodka or kirsch for a similar effect.
So pretty, Tessa! I love that you actually made the strawberry ice cream yourself and that the whole cake is completely homemade! Homemade is always better when you have the time! Looks incredible!