Post by Loupy on Jun 20, 2018 16:53:44 GMT -7
Chocolate Amaretti Ice Cream Pie
From: Bridget @ www.bakeat350.net/p/about-bake-at-350.html
Not only is this pie delicious; it's ridiculously easy to make. The crust is crushed amaretti cookies. Have you had them? These crispy Italian almond cookies are some of my favorites. My grocery store, HEB, sells them packaged, but they're not in the cookie section, they're with the Italian foods. Amazon also sells the same brand (in a case!) and I've also purchased amaretti cookies at World Market.
Serves: 8-10
Ingredients:
5 ounces amaretti cookies + 1 cookie
2 pints chocolate ice cream
3 ounces semisweet chocolate (chips or chopped)
1/4 cup heavy cream
Instructions:
Grease a 9" springform pan.
Cut parchment to line the sides of the pan, trimming to a few inches above the pan height.
Reserving the extra cookie, pulse the 5 ounces in a food processor until crumbs form.
Reserve 1/2 cup crumbs.
Press the remaining crumbs into the bottom of the prepared pan.
Let the ice cream sit at room temperature for 15-20 minutes.
Scoop into the food processor bowl, along with the reserved 1/2 cup crumbs.
Process until the ice cream is smooth and crumbs are distributed throughout.
Pour into the pan. Use the back of a spoon to spread evenly.
Freeze at least 3 hours.
After 3 hours or more, place the chocolate into a small bowl.
Heat the cream over medium-high heat until simmering.
Pour over the chocolate and let sit for 5 minutes.
Stir with a silicone spatula until completely combined.
Working quickly, pour the ganache over the ice cream layer and spread evenly with the back of a spoon.
Crumble the one reserved cookie over the top.
Freeze for at least another hour before serving.
To serve, let the pie sit at room temperature for 10 minutes.
Remove the spring-form sides and parchment.
Run a knife under hot water, wipe dry, and slice.
From: Bridget @ www.bakeat350.net/p/about-bake-at-350.html
Not only is this pie delicious; it's ridiculously easy to make. The crust is crushed amaretti cookies. Have you had them? These crispy Italian almond cookies are some of my favorites. My grocery store, HEB, sells them packaged, but they're not in the cookie section, they're with the Italian foods. Amazon also sells the same brand (in a case!) and I've also purchased amaretti cookies at World Market.
Serves: 8-10
Ingredients:
5 ounces amaretti cookies + 1 cookie
2 pints chocolate ice cream
3 ounces semisweet chocolate (chips or chopped)
1/4 cup heavy cream
Instructions:
Grease a 9" springform pan.
Cut parchment to line the sides of the pan, trimming to a few inches above the pan height.
Reserving the extra cookie, pulse the 5 ounces in a food processor until crumbs form.
Reserve 1/2 cup crumbs.
Press the remaining crumbs into the bottom of the prepared pan.
Let the ice cream sit at room temperature for 15-20 minutes.
Scoop into the food processor bowl, along with the reserved 1/2 cup crumbs.
Process until the ice cream is smooth and crumbs are distributed throughout.
Pour into the pan. Use the back of a spoon to spread evenly.
Freeze at least 3 hours.
After 3 hours or more, place the chocolate into a small bowl.
Heat the cream over medium-high heat until simmering.
Pour over the chocolate and let sit for 5 minutes.
Stir with a silicone spatula until completely combined.
Working quickly, pour the ganache over the ice cream layer and spread evenly with the back of a spoon.
Crumble the one reserved cookie over the top.
Freeze for at least another hour before serving.
To serve, let the pie sit at room temperature for 10 minutes.
Remove the spring-form sides and parchment.
Run a knife under hot water, wipe dry, and slice.
