Sunday Night® Ice Cream Pie
Eileen has been making versions of this ice cream pie since she was in high school. The quick, crispy crust is similar to a Scotcheroo bar (a classic Midwestern favorite). Use any ice cream flavor and mix-ins you like, and complete it with a drizzle of our chocolate sauce.
1 pie (8 servings)
3 cups crispy rice cereal
½ cup creamy peanut butter
½ cup light corn syrup1
½ quarts vanilla ice cream (or desired flavor)
1 (9.2-ounce) jar Sunday Night® Sweet + Rich Chocolate Premium Dessert Sauce, divided
Choice of mix-ins/toppings, such as chopped chocolate cookies, peanuts, chopped candies, or crumbled brownies (optional)
Soften ice cream by allowing it to set at room temperature for 10 to 15 minutes.
For the crust, in a large bowl stir together rice cereal, peanut butter, and corn syrup until thoroughly combined. Spoon into a 9” pie plate. Using the bottom of a dry measuring cup that has been sprayed with nonstick cooking spray or buttered fingers, press mixture into an even layer on bottom and up the sides of the pie plate.
Transfer Sunday Night Chocolate Premium Dessert Sauce to a microwave-safe bowl. Heat in a microwave oven on high for 15 seconds. Using a small knife or spatula, spread ¼ cup of the warmed chocolate sauce evenly over the crust.
In a large bowl stir together the softened ice cream with ½ cup chocolate sauce until thoroughly combined, making chocolate ice cream.
Using a rubber spatula, spread the ice cream into the crust, pressing down as needed to fill evenly. Drizzle remaining ¼ cup chocolate sauce over the top of the pie and swirl with a table knife. Cover with plastic wrap and freeze for at least 4 hours or until firm. Or, freeze covered pie for up to 1 month.
Before serving, remove pie from the freezer and let stand for 10 minutes or until just soft enough to cut. Sprinkle with chopped chocolate cookies or desired toppings (if using). Cut and serve immediately.
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