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This is quite possibly the easiest dessert to make (you can’t even burn it), and it’s sooooo yummy! It’s definitely a popular birthday treat in my family. But you don’t have to wait for a special occasion to enjoy it. (Heck, I just made it for a random weekday.) I promise, it’s tasty just because too. And not to brag, but it’s probably the best ice cream cake you’ll ever have. (Yes; I know it’s technically a pie…)
Ingredients:
- 1 premade chocolate graham cracker crust
- 1.5 quart of Breyers Natural Vanilla ice cream
- 1 jar of Smucker’s Hot Fudge topping
- 1 spray can of whipped cream
- 1/4 cup of chopped pecans
- 1 bottle of Hershey’s Special Dark chocolate syrup (for garnishing)
Directions:
First, take the ice cream out of the freezer and let it thaw just a little bit. Next, ready your chocolate graham cracker crust by spreading a thin layer of fudge along the bottom. This will also help stabilize it since it can get a bit crumbly. Then, scoop ice cream and gently press it into the pie crust until it’s level with the top of the crust. (I recommend using a regular spoon, as it gives flat “scoops” instead of round ones, which are harder to press down.) Also, you likely won’t use the entire container of ice cream, so no judgment if you decide to eat the leftovers while you’re assembling your pie… After you’ve filled the pie crust with ice cream, spread fudge over the top until it’s completely covered. This step can be a bit tricky and sticky. If need be, you can heat up the fudge ever so slightly to help it go on more smoothly. Next, decorate with whipped cream as desired, and sprinkle pecans on top. Last, place in freezer for at least 30 minutes to set the whipped cream and refreeze the ice cream. When serving, you can drizzle chocolate syrup on top for aesthetics and extra scrumptiousness.
Enjoy!
🙂
