Crunchy Chocolate Chip Ice Cream Pie

We recommend Ostreicher’s cookies because they make perfect crumbs for this recipe. If you can’t get them, you can use another brand. Your family is sure to enjoy this wonderful, easy treat.

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.

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.

Credits

Photography and Styling by Chavi Feldman

Food Prep by Chaya Ruchie Schwartz

Recipe tags

Chocolate chips Cook it nj Cookitnj Crowd-pleaser Crowdpleaser Crunch topping Delicious dessert Family-favorite Graham cracker crust Ice cream Ice cream pie Kid-friendly Kids Non-dairy desserts Rich dessert Shabbos