Crunchy Chocolate Chip Ice Cream Pie

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Your family is sure to enjoy this wonderful, easy treat.

3h 20
Medium Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat

Directions

Prepare the Crunch

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Mix first three crunch ingredients and put into a nine- x 13-inch pan; place margarine slices evenly on top.

  3. Bake for 15 minutes, mixing every five minutes. When done, sprinkle chocolate chips on top.

Prepare the Ice Cream

  1. Whip topping until stiff.

  2. Add egg yolks, one at a time. Add remainder of ice cream ingredients and mix.

  3. Stir in baked crunch and mix by hand.

  4. Pour into nine- x 13-inch pan or two pie crusts. Freeze.

Prepare the Hot Fudge

  1. Bring all fudge ingredients to a boil. Lower heat and cook for five minutes.

  2. Pour over ice cream immediately before serving.

Credits

Notes:

Hot fudge sauce stores well in the refrigerator for up to six weeks. It makes a great topping for many dishes besides ice cream, such as cakes, desserts, cheesecakes... etc.

Description:
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz

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1 Comment

Nechomo Roberts •

Should the fudge be hot when poured on the ice cream???

Raquel Malul Kosher.com Team •
Reply to Nechomo Roberts

Sounds like yes!