Black-Bottom Ice Cream Pie

Photo: psfreeman

This is an easy dessert to prepare anytime. Editor's Note: This dessert takes time to make since each layer must be set before the next layer is added. Recipe published in Country Extra July 1998.

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Refrigerate: 30 Minutes
Freeze: 8 Hours


  • 1 1/2 cup(s) crushed gingersnaps (about 24 cookies)
  • 1/4 cup(s) confectioners' sugar
  • 1/3 cup(s) butter, melted
  • 1 cup(s) chocolate ice cream, softened
  • 1 cup(s) (6 ounces) semisweet chocolate chips
  • 1/2 cup(s) heavy whipping cream
  • 1/2 teaspoon(s) vanilla extract
  • 1 quart(s) vanilla ice cream, softened
  • Sweetened whipped cream and maraschino cherry, optional


  1. • Combine the gingersnap crumbs, confectioners' sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.
  2. • Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add vanilla. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour.
  3. • Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving. Garnish with sweetened whipped cream and a cherry if desired. Yield: 6-8 servings.

September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Black-Bottom Ice Cream Pie Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy