
Chocolate. Hazelnuts. Mexican chocolate. Mexican Coffee Liqueur Type Syrup. This ice cream pie has it all. Make this for dessert next Taco Tuesday!
Ingredients
CRUST
- 1½ cups chocolate graham cracker crumbs (about 21 crackers)
- 3 tbsp butter, melted
FILLING
WHIPPED CREAM
MEXICAN COFFEE LIQUEUR TYPE CHOCOLATE SAUCE
SPECIAL EQUIPMENT
Directions
CRUST
- Combine chocolate graham cracker crumbs and melted butter, mix until all the crumbs are moistened.
- Press the mixture into the bottom and sides of a deep-dish pie pan and freeze.
FILLING
- Freeze the bowl of an ice cream maker according to the manufacturer’s recommendations.
- In a medium mixing bowl, combine the milk and sugar. Stir until the sugar is dissolved.
- Add the heavy cream and Madagascar Bourbon Vanilla and continue stirring until they are combined.
- Turn the ice cream maker on and pour the mixture into the freezer bowl.
- Add Bacio Chocolate Hazelnut Praline Artisan and ¼ cup of the chopped hazelnuts and let the ice cream maker run until the ice cream has thickened and has a soft, creamy texture, about 20-25 minutes.
- Remove the ice cream from the freezer bowl and press it into the frozen crust, distributing it evenly.
- Cover the top of the ice cream with the remaining chopped hazelnuts and freeze until serving time.
WHIPPED CREAM
- Whip the cream with Madagascar Bourbon Vanilla and powdered sugar to form stiff peaks. Cover and refrigerate until ready to serve.
MEXICAN COFFEE LIQUEUR TYPE CHOCOLATE SAUCE
- Melt the chocolate and butter together in the microwave, stirring every 30 seconds.
- Slowly stir in the half & half.
- Add Blue Agave Nectar, Madagascar Bourbon Vanilla, Mexican Coffee Liqueur Type Syrup, and salt. Stir to combine.
TO SERVE
- Top each slice with a dollop of Whipped Cream and drizzle with Mexican Coffee Liqueur Type Chocolate Sauce.
- You can also decorate the entire pie with Whipped Cream using a pastry bag and drizzle generously with Mexican Coffee Liqueur Type Chocolate Sauce. Cover and freezer for up to 3 months.
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