Ice Cream Pie & Fudge Sauce

Crust:

• 25 count Oreos
• 5 tablespoons butter melted

Ice Cream:

• 5 cups ice cream softened (your favorite flavor)

Fudge Sauce

• ¼ cup Dutch process cocoa powder (24 grams)
• ⅓ cup brown sugar (70 grams)
• ½ cup light corn syrup (160 grams)
• ⅔ cup heavy cream (160 grams)
• ¼ teaspoon salt
• 6 oz bittersweet chocolate, chopped (170 grams)
• 2 tablespoons butter (28 grams)
• 1 teaspoon vanilla

Whipped Cream Topping

• 1 cup whipping cream sweetened with 2-3 tablespoons powdered sugar and whipped or 3 cups Cool Whip.

• Prepare crust. Process the Oreos in to crumbs using a food processor, or put them in a heavy duty zipper bag and crush with a rolling pin. Stir together crumbs and butter, then press mixture into a greased 9 inch deep dish glass pie dish. Cover and place in freezer for about a half hour or until frozen.
• Spoon softened ice cream into pie dish and spread evenly over crust. Cover with foil (preferably non-stick) and freeze for another few hours or until ice cream is firm. Prepare sauce.

Fudge Sauce and Topping

• In a quart saucepan, stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate. Set the pan over medium heat and cook, stirring constantly, until chocolate melts and mixture begins to boil (bubbles will appear around side). Let simmer for about 3 minutes, stirring often. .
• Remove from heat and stir in butter, remaining chocolate and vanilla. Let cool completely (this takes a few hours). When fudge sauce is cool, spread as much as you’d like evenly over ice cream in pie plate
• Spread the whipped cream or Cool Whip over the fudge sauce. Return the entire pie to the freezer for 4 hours or overnight. Cover with non-stick foil or plastic wrap to avoid freezer burn.