how2heroes » Chocolate-Hazelnut Ice Cream Pie

Dessert & Baked Goods » Chocolate-Hazelnut Ice Cream Pie

Meghan McGarry challenges all that we know about frozen treats with these grown-up and glammed-up chocolate-hazelnut ice cream pies. Creamy, heaping scoops of homemade Frangelico ice cream are layered in individual pie molds with chocolate-hazelnut ganache. A crunchy chocolate cookie crust holds it all together. The pies are then topped with chopped hazelnuts and finished in the freezer until they're ready to serve. Life can be hard sometimes. You deserve this.

Print Recipe

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