Frozen Heath Bar Ice Cream Pie with Hot Fudge
Submitted by kmmekc
Layers of chocolate and vanilla ice cream studded with crunchy Heath bar pieces rest in a chocolate wafer crust, then get crowned with homemade hot fudge sauce. Each frozen slice delivers the perfect contrast of cold, creamy ice cream and warm, silky chocolate.
YIELD
1 piePREP
20 minCOOK
30 minREADY
50 minThis frozen Heath Bar ice cream pie with hot fudge is an indulgent celebration of texture and temperature contrasts. A chocolate wafer crust forms the base for alternating layers of chocolate and vanilla ice cream, each loaded with crushed Heath toffee bars.
The pie freezes solid, then gets topped with warm, glossy homemade hot fudge sauce just before serving.
The result is a stunning dessert that combines the best of ice cream sundaes and classic pie in one unforgettable slice.
Chef Tips
- Soften ice cream just until spreadable but not melted for easiest layering
- Freeze each ice cream layer for 15 minutes before adding the next to keep them distinct
- Make the hot fudge sauce ahead and rewarm gently before serving over frozen slices
- Run your knife under hot water between slices for clean cuts through the frozen pie
- Drizzle extra caramel sauce alongside the hot fudge for an over-the-top presentation
Ingredients
Directions
In a medium bowl, place the crushed cookies, almond extract and melted butter, mix together.
Press the mixture into a buttered pie pan to form a crust.
Preheat oven to 350℉ (180℃). Bake crust for 6 to 8 minutes.
Let cool, then freeze for 15 minutes.
Remove from freezer and spread chocolate ice cream evenly onto the bottom of crust.
Sprinkle peanut butter chips evenly on top of the ice cream.
Freeze for 15 min. or until the ice cream is firm.
Spread vanilla ice cream evenly on top. Sprinkly chopped Heath bars on top; freeze.
Serve with Guadalupe Hot Fudge Sauce.
To make sauce, melt the chocolate chips in a double boiler.
Add whipping cream and corn starch.
Mix together.
Serve over the Heath Bar Pie.
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