MARSHMALLOW SAUCE: Combine marshmallows and cream in large metal bowl. Set bowl over saucepan of barely simmering water. Stir until marshmallows melt and sauce is smooth, about 3 minutes. Remove bowl from over water; stir in vanilla. Let stand until slightly cooled but still pourable, about 10 minutes.
PIE: Spread 1 quart ice cream evenly in prepared crust. Drop half of fudge sauce by tablespoonfuls over ice cream, spacing drops apart. Sprinkle half of walnuts over sauce. Drizzle half of marshmallow sauce over walnuts. Freeze until sauces are set, about 10 minutes. Spread second quart of ice cream evenly over. Drop remaining fudge sauce by tablespoonfuls over ice cream. Drizzle remaining marshmallow sauce over, allowing some fudge sauce to show through. Sprinkle with remaining walnuts. Freeze until pie is firm, about 4 hours.
DO AHEAD: Can be prepared 5 days ahead. Cover tightly with foil. Keep frozen.
Let pie soften slightly at room temperature, about 10 minutes. Cut around pan sides to loosen pie. Remove pan sides. Cut pie into wedges and serve.Technique Tip: CrumbsCrushing the chocolate wafer cookies to crumbs takes seconds in a food processor. If you don’t have one, just put the cookies in a resealable plastic bag and run a rolling pin over them.
This two-ingredient crust couldn’t be easier—or more delicious. Try it as the base for an ice-cream pie of your own invention, using your favorite flavors of ice cream and a chocolate or caramel sauce on the side. Makes one 9-inch crust
1 9-ounce package chocolate wafer cookies, crushed to crumbs
6 tablespoons (¾ stick) unsalted butter, melted
Position rack in center of oven and preheat to 325°F. Butter 9-inch-diameter springform pan with 2¾-inch high sides. Mix crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake crust 10 minutes. Cool crust completely on rack.
Feel free to experiment with the ice cream in this pie. Almost any flavor of purchased ice cream—strawberry, coffee, dulce de leche—would be delicious. Note to busy cooks: The chocolate crunch topping will keep for a week in the freezer. The pie must freeze overnight, so begin preparing it a day ahead. 10 to 12 servings
Chocolate Crunch
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1½ tablespoons vegetable oil
1 9-ounce package chocolate wafer cookies, crushed to crumbs
Pie
2 quarts peppermint or mint chocolate chip ice cream, slightly softened, dividedChocolate Crumb Crust (see recipe on page 500)Chocolate Truffle Sauce (see recipe)
CHOCOLATE CRUNCH: Line large baking sheet with waxed paper. Stir chocolate and oil in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth. Remove bowl from over water. Mix in cookie crumbs. Spread chocolate mixture thinly over waxed paper on sheet. Freeze until chocolate mixture is firm, about 10 minutes. Chop chocolate crunch into pea-size pieces.
DO AHEAD: Can be made 1 week ahead. Store airtight in freezer.
PIE: Spread half of ice cream in prepared crust. Sprinkle half of chocolate crunch over. Top with remaining ice cream. Sprinkle remaining chocolate crunch over. Freeze pie until just firm, about 1 hour. Wrap pie and freeze overnight.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
Unwrap pie and let stand at room temperature 10 minutes. Cut around pan sides to loosen crust. Remove pan sides. Warm Chocolate Truffle Sauce. Cut pie into wedges and serve, passing sauce separately.
A rich, thick sauce that really clings to ice cream. Any leftover sauce will keep in the fridge for two weeks and would be great drizzled over ice cream or as a dip for banana chunks or strawberries. Makes about 2 cups
½ cup plus 1 tablespoon heavy whipping cream
¼ cup (½ stick) unsalted butter, diced
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 teaspoon vanilla extract
Bring cream and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate and vanilla and whisk until chocolate is melted and sauce is smooth.
DO AHEAD: Can be made 2 weeks ahead. Cool, cover, and chill. Before using, rewarm over medium-low heat, stirring frequently.
The rich, fudgy brownies are perfect in this dessert because they keep their soft texture even when frozen. And they’re delicious in combination with the purchased raspberry sherbet and vanilla ice cream. Be sure to make the brownies (and try not to eat them all) a day before you make the pie. 10 to 12 servings
Brownies
½ cup (1 stick) unsalted butter, diced
2 tablespoons freshly brewed strong coffee
8 ounces bittersweet or semisweet chocolate, chopped
2 large eggs
¾ cup sugar
1 teaspoon vanilla extract
¼ cup unbleached all purpose flourLarge pinch of salt
Pie
1 quart raspberry sherbet or sorbet, slightly softenedChocolate Crumb Crust (see recipe on page 500)Chocolate Truffle Sauce (see recipe on page 501)
1 quart vanilla ice cream, slightly softenedTechnique Tip: Even EasierFor a fast variation, try a brownie sundae: Just make and cool the brownies and cut them into squares. Then top with either vanilla ice cream or raspberry sorbet (or small scoops of both). Finish with a drizzle of Chocolate Truffle Sauce (page 501).
BROWNIES: Position rack in center of oven and preheat to 375°F. Line 8×8×2-inch metal baking pan with foil, leaving overhang. Butter foil. Stir ½ up butter and coffee in heavy medium saucepan over medium heat until butter melts and mixture comes to simmer. Remove from heat. Add chocolate and stir until melted and smooth. Cool 5 minutes.
Using electric mixer, beat eggs, sugar, and vanilla in large bowl until thick, about 2 minutes. Stir in chocolate mixture, then flour and salt. Transfer batter to prepared pan.
Bake brownies until cracked around edges, about 25 minutes. Cool. Cover and chill overnight. Cut brownies into ⅓-inch pieces.
PIE: Spread raspberry sherbet in prepared crust. Sprinkle half of brownie pieces over. Stir 1 cup Chocolate Truffle Sauce in heavy medium saucepan over low heat until just warm. Drizzle ½ cup warm sauce over brownies. Spread vanilla ice cream over. Sprinkle remaining brownie pieces over, then drizzle ½ cup warm sauce over. Freeze pie until just firm, about 1 hour. Wrap and freeze pie overnight.
DO AHEAD: Can be made 2 days ahead. Keep frozen. Cover and refrigerate remaining sauce.
Let pie stand at room temperature 10 minutes. Cut around pan sides to loosen pie. Remove pan sides. Stir remaining chocolate sauce in medium saucepan over low heat until just warm. Cut pie into wedges and serve, passing warm sauce separately.