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Рецепт Cookies And Cream Ice Cream Pie
by Global Cookbook

Cookies And Cream Ice Cream Pie
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Ингредиенты

  • 1 1/2 c. chocolate, wafer crumbs
  • 1/4 c. butter, melted
  • 2 x 500 ml ice cream, containers, chocolate
  • 4 c. cookie, chocolate, chip, toffee, (in 1/2 inch pcs), (recipe follows)
  • 2 x 500 ml ice cream, containers, vanilla
  • 1 x sauce, chocolate, truffle, (recipe follows) Toffee Chocolate Chip Cookies
  • 1/2 c. butter, softened
  • 1/2 c. sugar, brown, packed
  • 1/3 c. sugar
  • 1 x egg
  • 2 tsp vanilla
  • 1 1/4 c. flour
  • 1 tsp soda, baking
  • 1/4 tsp salt
  • 2 c. chocolate, chips, miniature
  • 1 c. toffee, bits Chocolate Truffle Sauce
  • 1/2 c. cream, whipping
  • 1 Tbsp. butter, unsalted
  • 8 ounce chocolate, bittersweet, finely, minced
  • 2 tsp vanilla

Инструкции

  1. Preheat oven to 350 F (180 C)
  2. In bowl, toss together chocolate wafer crumbs and butter till mix clumps.
  3. Press in thin layer over bottom and up to rim of 10-inch (25 cm) pie plate.
  4. Bake in centre of oven just till hard, about 8 min.
  5. Let cold on rack.
  6. Let chocolate ice cream soften in refrigerator till spreadable, about 30 min.
  7. Spoon into crust; spread proportionately with palate knife.
  8. Sprinkle with half of the cookie pcs.
  9. Freeze till hard, about 1 hour.
  10. Line large rimmed baking sheet with parchment paper, set in freezer to chill.
  11. Using ice cream scoop, make 12 vanilla ice cream scoops and place on baking sheet and return to freezer to harden, about 1 hour.
  12. Arrange ice cream scoops over pie; sprinkle with remaining cookie pcs.
  13. Drizzle sauce over surface.
  14. Freeze till hard, about 4 hrs.
  15. Toffee Chocolate Chip Cookies:Preheat oven to 350 F (180 C)
  16. In large bowl, beat butter, brown and granulated sugars till fluffy; beat in egg and vanilla.
  17. In separate bowl, whisk together flour, baking soda and salt; sprinkle over butter mix and stir till blended.
  18. Sprinkle with chocolate chips and toffee bits; stir to combine proportionately.
  19. Drop by rounded tablespoonfuls (15 mL) about 2 inches (5 cm) apart onto parchment paper lined or possibly greased rimless baking sheets.
  20. Bake one sheet at a time, in center ofoven till just golden on edges and bottom, about 10 min Let cold on sheet on rack for 5 min; transfer cookies to rack and let cold completely.
  21. Chocolate Truffle Sauce:In small saucepan, heat cream with butter over medium heat till bubbles form around edge of pan.
  22. Remove from heat, stir in chocolate and vanilla till smooth.
  23. Let cold to room temperature.