Ingredients
Ice Cream Pie with Espresso Chocolate Chip Shortbread Crust
By Amy Goetz, Bramblewood Cottage
8 Espresso Chocolate Chip Shortbread Cookies (reserve one – don’t eat it!)
1 pint Ice Cream (Vanilla or Coffee)
¼ cup Hot Fudge Sauce
Instructions
Soften ice cream. You can either leave it on the counter for 10-15 minutes (if it’s warm in the kitchen), place in a warm pan of water for 5 minutes or so, or microwave for 30 seconds, then test for softness. Scoop out into a bowl and stir until thoroughly softened.
While the ice cream is softening, crush 7 cookies and firmly press into the bottom and sides of an 8 or 9 inch pie tin. Place in freezer to firm up.
Spread softened ice cream on crust. Freeze for 20 minutes until slightly firm. Drizzle top with hot fudge sauce. Crush the last cookie and sprinkle on top.
Freeze for at least 1 hour before serving.
Enjoy!
