This frosty, indulgent, and fresh Chocolate Covered Strawberry Ice Cream Pie is a fun play on the classic fruit dessert that everyone will love.
A lot of people ask me where I get ideas for recipes. Sometimes I’m inspired by a restaurant dish or by watching the Food Network. Other times an idea just pops into my mind out of nowhere. I have a running list of recipe ideas stored in my phone that I am constantly adding to while watching TV, waiting in line at the grocery store, or waking up from a food-filled dream. It’s fitting that this particularly dreamy idea for Chocolate Covered Strawberry Ice Cream Pie came to me in a daydream. I must have been dreaming of a frosty escape from the unusually humid and unbearably hot Arizona weather we’ve been having.
Where do you find recipes you can’t wait to make? Where do you find kitchen inspiration? Creating food is seriously such a rewarding experience. Sure, it can be messy and frustrating and not always successful but in what other arena can you combine technical skill with endless creativity to make something everyone can share and love? That’s why I’ve written about food and recipes for the last 4+ years. I love it!
Taste: Just like a chocolate covered strawberry but even better! The ice cream is tangy and fresh while both the crust and topping are ultra chocolaty.
Texture: Crunchy, creamy, thick, smooth, and luscious. A wonderful array of textures.
Ease: Going the extra step to make the (non custard) ice cream requires some time and patience but it is so worth it! This pie will certainly impress your friends and family.
Pros: A fun and fabulous dessert.
Cons: Probably a little more indulgent than an actual chocolate covered strawberry. Leave it to me to make a favorite dessert even more crazy!
Would I make this again? Definitely.
Chocolate Covered Strawberry Ice Cream Pie
Yield: 8 to 10 servings
20 chocolate cookie wafers (4 1/2 ounces)
4 tablespoons (1/2 stick, 2 ounces) unsalted butter, melted and cooled
Strawberry ice cream filling:
1 quart fresh strawberries, hulled and chopped
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup whole milk
1/2 cup heavy cream
2 teaspoons fresh lemon juice
2 tablespoons corn syrup
3/4 cup granulated sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
For the crust:
Preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
In the bowl of a food processor, pulse the cookies until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Bake for 10 minutes then cool completely. Cover and freeze the crust until ready to use.
For the filling:
In the bowl of a blender or food processor, puree all the ice cream ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.
Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Pour the ice cream into the chilled crust and freeze for at least one hour, or until firmed.
For the topping:
Place the chocolate in a medium heatproof bowl. Place the cream in a small saucepan over medium heat and bring to a gentle simmer. Pour the cream over the chocolate and add the butter. Let stand for 3 minutes before stirring until smooth and shiny. Let cool slightly before pouring over the strawberry ice cream. Freeze until firmed. The pie can be stored wrapped in plastic in the freezer for up to 1 week.
Recipe by Tessa of Handle the Heat