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Chocolate Covered Strawberry Ice Cream Pie from HandletheHeat.com

Chocolate Covered Strawberry Ice Cream Pie

This frosty, indulgent, and fresh Chocolate Covered Strawberry Ice Cream Pie is a fun play on the classic fruit dessert that everyone will love.

Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Time 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Yields: 8 to 10 servings
Recipe by Tessa Arias

Ingredients

Chocolate crust:

  • 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

Chocolate topping:

  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter

Directions

For the crust:

  1. Preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
  2. 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:

  1. 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.
  2. 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:

  1. 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.