I have been making this Fudge Topped Chocolate Ice Cream Pie since I was a newlywed! Easy enough for a beginner cook and decadent enough to serve to special company!
A recipe for “Mississipi Mud Pie” was in a cookbook I received at one of my wedding showers. It was a cookie crust, filled with softened chocolate ice cream and topped with fudge sauce. Over the years, I began adding some Kahlua and even a slosh of brandy to enhance the chocolate flavoring. My family has loved this frozen concoction since day one!
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Fudge Topped Chocolate Ice Cream Pie
This Fudge Topped Chocolate Ice Cream Pie has made an appearance on our summer menu for years. My first few pies were sans a fudge topping, but once my family tasted the upgraded version, there was no looking back. I don’t usually garnish, but for the kick off of Ice Cream Week, I needed a glamorized version. A few dollops of whipped cream and some halved Oreos can turn a simple dessert into a company worthy grand finale. Make this pie a summer tradition at your house, too!
Ice Cream Week
Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.
Tips for Making an Ice Cream Pie
No bake desserts are perfect for summer and your family will love this chocolate ice cream pie. Here are a few tips to make the process go smoothly.
- This crust is formed by pressing a mixture of cookie crumbs, melted butter and a couple spoonfuls of sugar into a greased pie plate. No baking necessary; it’s just popped in the freezer while you let the ice cream soften on the counter.
- I’ve mixed some booze into the premium chocolate chip ice cream; not enough to make the younger sect cringe, but an ideal amount for flavor enhancement. You may have heard that a bit of coffee helps intensify the chocolate in a dessert, so I always use Kahlua in this recipe. The hubby does not like coffee or anything mocha, but he’s never complained about a slosh of coffee liqueur.
- Any addition of alcohol will lower the freezing point, keeping the ice cream from becoming rock hard. So having both Kahlua and brandy in small amounts makes for an easy to slice pie.
- Use a jar of the best fudge sauce you can find to cover the ice cream layer. I’ve utilized homemade before, but this is summer, so give yourself a break!
- Spreading on the hot fudge sauce is the hardest part of this recipe. The pie must be frozen solid before you start. If it starts melting during the process, pop the pie back in the oven and let it harden again before continuing.
- A hot, dry knife will help you cut through the topping.
More Ice Cream Recipes You’ll Love:
- Vanilla Caramel Swirl Ice Cream from That Skinny Chick Can Bake
- Peanut Butter Cup No-Churn Ice Cream Cake from Cupcakes and Kale Chips
- Mocha Ice Cream from That Skinny Chick Can Bake
- Oreo Ice Cream Sandwiches from In Katrina’s Kitchen
- Peach Ice Cream from That Skinny Chick Can Bake
- Pink Lemonade Ice Cream Pie by Cravings of a Lunatic
- Chocolate Peanut Butter Caramel Ice Cream Pie by The Girl in the Little Red Kitchen
You May Need:Print
Fudge Topped Chocolate Ice Cream Pie
An easy peasy ice cream pie with 3 layers of decadent chocolate deliciousness!
- Prep Time: 30 Mins
- Total Time: 30 Mins
- Yield: 8 servings 1x
- Category: Dessert, Pie
- Method: Mixing, No-Bake
- Cuisine: American
- 1 9-ounce package of chocolate wafer cookies (or 22 chocolate sandwich cookies), processed or crushed into fine crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar (omit if using sandwich cookies)
- 1-quart premium chocolate-chocolate chip ice cream (or another favorite flavor)
- 2 tablespoons brandy
- 2 tablespoons Kahlua or other coffee liqueur
- 1 jar fudge sauce (mine was 12.25 ounces)
- Sweetened whipped cream, halved chocolate sandwich cookies to garnish
- Mix cookie crumbs, melted butter, and sugar (if using) in a medium bowl. Pat into a greased, 9-inch pie plate. Freeze.
- Set out ice cream to soften while crust freezes.
- Mix softened ice cream, brandy, and Kahlua. Dump into the center of frozen crust and use an offset spatula to smooth top. Freeze till solid, a few hours.
- Put large spoonfuls of fudge sauce over top of ice cream and quickly spread to cover. Ice cream will start melting so you may need to patch with more sauce if it breaks through the topping. Place in the freezer.
- Whip cream and pipe small mounds onto parchment lined baking sheet. Freeze and use to garnish the finished cake. Place a half cookie onto each whipped cream mound if desired.