Ice-cream pie

Ice-cream pie

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Combine two of your favourite desserts - ice cream and pie in one tasty dish.

The ingredient of Ice-cream pie

  1. 2 sheets frozen shortcrust pastry, partially thawed (or basic sweet shortcrust - see related recipe)
  2. 150g dark chocolate melts
  3. 2 litres vanilla ice-cream
  4. 100ml pouring cream
  5. 1/4 cup moist coconut flakes, lightly toasted

The instruction how to make Ice-cream pie

  1. Preheat oven to 180u00b0C. Grease a 3cm-deep, 23cm (base) fluted loose-based flan pan. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line pan with pastry. Trim excess pastry so it sits 5mm above the edge. Refrigerate for 10 minutes.
  2. Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.
  3. Place one-third of the chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium-high (70%) for 1 minute, stirring with a metal spoon after 30 seconds, or until smooth. Brush chocolate over pastry base. Allow to set. Place scoops of ice-cream over pastry base. Place pan in freezer.
  4. Combine cream and remaining chocolate in a saucepan over low heat. Cook, stirring, for 3 minutes or until chocolate melts. Remove from heat. Stand for 2 minutes to cool slightly, but not set. Drizzle chocolate sauce over ice-cream. Sprinkle with coconut. Return to freezer until ready to serve.

Nutritions of Ice-cream pie

fatContent: 63.096 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 1 grams protein
sodiumContent: 12 milligrams cholesterol

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