Ice Cream Pie

Recipe from Carolyn Sizemore
(originally from Kirsten Brown)

Yield: ≈15 servings

Ingredients

¼ cup of butter, softened (leave out at room temperature for 30 min)
2 cups Oreo cookie crumbs (≈ 20 cookies or ½ package; crush in food processor)
3 squares unsweetened chocolate
¼ cup butter (use real butter)
(1) 6 oz can evaporated milk
⅔ cup sugar
Dash of salt
1 teaspoon vanilla
1 ½ quarts (48 oz) coffee ice cream (leave out on counter to soften or ok to microwave)
½ package of Heath bits of brickle

Instructions

For crust:

1. Mix softened butter with crumbs and press into 9x11 glass baking dish

2. Bake at 350° for 8 minutes; let cool completely

For fudge layer:

3. Melt unsweetened chocolate and butter in small saucepan 

4. Add evaporated milk, sugar and salt

5. Bring to a boil (but be careful not to boil over.  Cook until thickened (approx. 10 min), stirring constantly

6. Take off stove and add vanilla. Let cool completely 

Assemble pie: (best to start a day or two ahead of time as each layer needs to completely freeze)

7. Take cooled crust and spoon in ½ of the ice cream. Freeze for at least 3 hours until hardened.

8. Pour fudge on top.  Sprinkle Heath bits of brickle. Freeze for at least 1 hour.

9. Spoon rest of ice cream on top. Freeze overnight.

10. To serve – let sit out for a few minutes. Enjoy!