Chocolate-Hazelnut Ice Cream Pie
Makes 8 mini pies
Ingredients
Chocolate Cookie Crust
- 1½ cups crushed chocolate sandwich cookies
- 4 tbsp unsalted butter, melted
Frangelico Ice cream
- 1 cup heavy cream
- 1 cup half & half
- ½ cup sugar
- 4 egg yolks
- 2 tsp vanilla bean paste
- 5 tbsp Frangelico
Nutella Ganache
- ½ cup heavy cream
- ¾ cup dark chocolate chips
- 4 tbsp chocolate-hazelnut spread (Nutella suggested)
- 1 tbsp light corn syrup
For Assembly
- 8 tbsp nutella
- ½ cup roasted hazelnuts, chopped
- sea salt to sprinkle
How-to
Make Ice Cream
- Bring cream, half & half, and sugar to just scant a boil
- In a separate bowl, whisk egg yolks with vanilla. Start to drizzle in hot cream mixture, whisking constantly until about half of the cream is tempered into the egg yolks
- Add back to the pot with remaining cream and cook over low heat till thickened, 1-2 minutes
- Strain, add Frangelico, then cool to room temperature. Transfer to the refrigerator and chill at least 4 hours, stirring every so often
- Add to ice cream machine and process according to manufacturer’s instructions. Freeze until firm, 2-3 hours
Make Crust
- Preheat oven to 350º
- Mix melted butter with crumbs
- Fill mini pie tins with about 2 tbsp crumb mixture per tin. Press against bottom and up sides
- Bake for 5 minutes, remove and let cool
- Make Nutella Ganache
- Bring heavy cream to a scald over medium heat. Pour over chocolate and stir to melt
- Add nutella and corn syrup. Set aside to cool slightly
Assemble
- Spread 1 tbsp of nutella in bottom of each pie shell
- Place 1 scoop of ice cream on top and freeze for 15 minutes till firm
- Spoon room temperature ganache over top of the ice cream to cover
- Sprinkle with toasted, chopped hazelnuts and a dash of sea salt