Chocolate Cranberry Ice Cream Pie

Products Used

109

Ingredients

2 cups fresh cranberries
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup apple juice
1 cinnamon stick
1 large strip orange zest
Pinch salt
2 1/2 cups chocolate cookie crumbs
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup (1 stick) butter, melted
1 quart vanilla ice cream, softened
2 cups chocolate chips
1 cup whipping cream

Directions

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.
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.
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.
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.
Serve frozen.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Carrie Fields @fieldsofcake.

Rate & Review

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Zoe H

Sep 15, 2014

A delicious dessert which looks impressive but is not too hard to make. I love the cranberry ripple ice cream, but might in future use half the quantity of ganache topping as it was a bit too thick for my taste.