4 ounces semi-sweet chocolate OR 2/3 cup semi-sweet chocolate chips
1/2 teaspoon pure vanilla extract
1 -inch ( ounce) chocolate crumb crust
3/4 cup chopped nuts, optional
2 pints coffee ice cream, softened
Whipped cream, optional
Directions
Combine corn syrup and cream in a small saucepan. Bring to a boil over medium heat. Remove from heat and add chocolate, stirring until it is melted. Add vanilla.
Drizzle 1/3 of the chocolate sauce in the bottom of the pie crust. Sprinkle with 1/4 cup nuts, if desired. Carefully spread 1 pint of ice cream over the chocolate layer. Freeze for 1 hour.
Repeat with 1/3 of the chocolate sauce, nuts and remaining ice cream. Drizzle with remaining chocolate sauce; top with remaining nuts. Freeze for 2 hours or until firm.
Serve with whipped cream, if desired.
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
4 ounces semi-sweet chocolate OR 2/3 cup semi-sweet chocolate chips
1/2 teaspoon pure vanilla extract
1 -inch ( ounce) chocolate crumb crust
3/4 cup chopped nuts optional
2 pints coffee ice cream softened
Whipped cream optional
Directions
Combine corn syrup and cream in a small saucepan. Bring to a boil over medium heat. Remove from heat and add chocolate, stirring until it is melted. Add vanilla.
Drizzle 1/3 of the chocolate sauce in the bottom of the pie crust. Sprinkle with 1/4 cup nuts, if desired. Carefully spread 1 pint of ice cream over the chocolate layer. Freeze for 1 hour.
Repeat with 1/3 of the chocolate sauce, nuts and remaining ice cream. Drizzle with remaining chocolate sauce; top with remaining nuts. Freeze for 2 hours or until firm.
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