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It is super hot outside and the perfect time to make this German Chocolate Ice Cream Pie. I call it a pie because it’s got a cookie crust but It sort of looks like a cake. You can call it a cake or a pie. Doesn’t really matter. What matters is that it’s UNBELIEVABLY delicious! Instead of the traditional chocolate cake, it’s got a chocolate cookie crust, then a layer of German Chocolate ice cream topped with a classic coconut pecan frosting. Then drizzled with chocolate ganache. NO. BIG. DEAL.
Umm… well, actually… it IS a very BIG deal!! This German Chocolate Ice Cream Pie is not only very pretty to look at but it is super yummy too! It looks like something you would see at a restaurant and it would be perfect to celebrate the birthday of someone special!
And guess what. I made the ice cream myself. Say what!! Yep, I sure did and you won’t believe how easy it was. And I didn’t even need an ice maker. No siree!
For the ice cream part of this pie, I used The Curious Creamery Ice Cream Cake Mix and chose the German Chocolate Flavor of course. It’s a new product and is available at Walmart on the Celebration Aisle. With the Curious Creamery system, you can make your own ice cream with just a third of the fat, calories, and saturated fat of industrial ice cream. It also has no preservatives, no artificial colors or flavors, no high-fructose corn syrup, no hydrogenated fats and it’s also gluten free!
I’ll tell you more about how to make this magical ice cream in just a sec, but first… good news…
I’ve got a coupon for you! Click here to save $2.00 off any 1 Cake Mix from The Curious Creamery
Curious Creamery Ice Cream Cake Mix is available at Walmart in the Cake Decorating section.
Click here to find a Walmart near you that carries The Curious Creamery Ice Cream Cake Mix. If you can’t find it at your local Walmart, talk to the store manager so they can order it. You’ve really got to try it!
Before making the ice cream for this recipe, you’ll need to make your cookie crust. Start with 24 chocolate sandwich cookies. Place in a food processor and pulse until you’ve got crumbs.
Pour the cookie crumbs into a medium bowl. Add 1/4 cup of melted butter and stir until combined. Press mixture into the bottom and slightly up the sides of a 9″ springform pan. Bake at 350°F. for 10 minutes. Let cool.
Meanwhile, you can whip up your ice cream. Yay! This is so fun. Take one packet of The Curious Creamery Ice Cream Cake Mix and pour into a large bowl. Add 1/2 cup of sugar, 2 1/4 cups of heavy whipping cream and 1 1/8 cups of cold milk.
With an electric mixer beat the mixture on low for a few seconds, then turn up to medium and beat for 3-5 minutes are until soft peaks form.
Pour mixture onto the cooled crust. Place in freezer to freeze for 2-6 hours.
Then you can make your coconut pecan topping (recipe follows). Let it cool completely before spreading on top of frozen pie.
Add extra pecan pieces on top of pie, if desired. Then drizzle with chocolate ganache (recipe follows).
Slice it up and enjoy!
German Chocolate Ice Cream Pie has all the flavors of the classic dessert but you don’t have to bake it. What a tasty way to cool off this summer!
Featured on Southern Plate’s Meal Plan Monday!
German Chocolate Ice Cream Cake
- For the crust
- 24 chocolate creme filled sandwich cookies crushed
- 1/4 cup unsalted butter melted
- For the ice cream
- 1 package of The Curious Creamery Ice Cream Cake Mix German Chocolate flavor
- 1/2 cup granulated sugar
- 2 1/4 cup cold heavy whipping cream
- 1 1/8 cup cold milk
- For the coconut pecan topping
- 6 oz can evaporated milk
- 2/3 cup granulated sugar
- 1/4 cup butter
- 1 egg beaten
- 1 teaspoon vanilla
- dash of salt
- 2 cups sweetened coconut flakes
- 2/3 cup chopped pecans plus more for garnish (if desired)
- For the ganache
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
For the crust
Preheat oven to 350°F. Mix together cookie crumbs and melted butter until well combined. Pour into a 9" springform pan. Press onto bottom and slightly up the sides of pan. Bake for 10 minutes. Let cool.
For the ice cream
Follow package instructions which are to add 1 packet of The Curious Creamery Ice Cream Cake Mix to a large bowl along with sugar, cream and milk. Beat with an electric mixer on low until combined, then turn up to medium and beat for 3-5 minutes or until soft peaks form. Pour into the cooled crust. Freeze for 2-6 hours or until firm.
For the coconut pecan topping
Combine milk, sugar, butter and egg in a saucepan. Stir constantly and bring to a boil. Remove from heat and cool for a few minutes. Stir in salt, vanilla, coconut and pecans. Let cool completely, then spread onto top of cake. Return cake to freezer until set. Add more chopped pecans on top before serving, if desired.
For the ganache
Add chocolate chips to a medium glass bowl. Set aside. Place cream in a small saucepan over medium heat. Let it just come to a bowl, then immediately pour over chocolate chips. Cover bowl with plastic wrap and let it sit for 10 minutes. Stir until smooth. Let it cool. Pour into a small plastic sandwich bag. Seal the bag then cut off a tiny corner and drizzle ganache onto cake. You will have extra ganache to drizzle onto each serving of pie.