Chocolate Cranberry Ice Cream Pie

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    1. Combine first 6 ingredients in medium size pot. Bring to a simmer over medium heat, stirring frequently. Continue to cook until thick and bubbly.  Remove from heat and cool to room temperature. Cover and place in refrigerator to chill.
    2. While cranberry sauce is chilling, combine cookie crumbs, sugar and butter in a 9-inch springform pan. Press to the bottom and up the sides of the pan firmly. Place in freezer for at least 20-30 minutes.
    3. When cranberry sauce is cold, gently stir together ice cream and sauce. Pour into cookie crust , smooth the top and place in freezer for 3-4 hours.
    4. Combine chocolate chips and whipping cream in a microwave safe bowl. Heat for 1 minute and stir gently until smooth and silky. Pour over the top of the ice cream. Place in freezer for a few minutes to firm up the ganache.
    5. Serve frozen.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Carrie Fields @fieldsofcake.

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