Mississippi Mud Ice Cream Pie

This sinfully rich pie was shared on our forum. A Mississippi mud pie with ice cream and fudge sauce.

Ingredients:

• 2 pints vanilla ice cream
• 2 tablespoons bourbon or a flavored syrup (DaVinci type), such as vanilla or Kahlua flavor
• 1 chocolate-cookie crumb crust or graham cracker crust
• fudge sauce (recipe follows)
• 1/2 cup chopped pecans
• 2 pints coffee ice cream
• sweetened whipped cream or purchased whipped topping

Preparation:

Soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust. Top with half the bourbon fudge and half the pecans and freeze for about an hour. Soften the coffee ice cream, and spread over the now firm first layer. Mound the coffee ice cream in the center as necessary. Top with the rest of the fudge and pecans. Decorate with whipped cream and cover loosely. Freeze overnight or at least four hours and serve with warm fudge sauce.

Fudge Sauce

• 4 oz. unsweetened chocolate, coarsely chopped
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 3/4 cup heavy cream
• 1/4 cup light corn syrup
• 2 Tablespoons butter
• 1/2 teaspoon vanilla extract
• 2 tablespoons bourbon, or use 1 teaspoon vanilla and an extra tablespoon of cream

Combine chocolate, brown sugar, granulated sugar, heavy cream, and corn syrup in a microwaveable bowl and microwave about 3 minutes, whisking every 30 to 60 seconds. When the mixture has thickened somewhat, whisk in last three ingredients.

Mocha Ice Cream Pie

A mocha ice cream dessert recipe.

Ingredients:

• 2 squares (1 ounce each) unsweetened chocolate
• 2 tablespoons butter
• 2 tablespoons hot milk
• 2/3 cup sifted confectioners' sugar
• 1 1/2 cups shredded coconut
• 1 quart chocolate ice cream, softened
• 2 teaspoons instant coffee, dissolved in a teaspoon of water
• 1/4 cup chopped pecans
• whipped topping
• pecan halves and shaved chocolate, for garnish

Preparation:

Melt chocolate and butter together, stirring to blend. Stir hot milk into the confectioners' sugar; add to chocolate mixture and stir to mix well. Stir in coconut. Press mixture into the bottom and up sides of 9-inch buttered pie plate. Chill in refrigerator. Stir softened ice cream; stir in coffee and chopped pecans. Spread in chilled pie shell, swirling top. Decorate with dollops of whipped topping, pecan halves, and shaved chocolate. Freeze mocha ice cream pie until firm.
Serves 6.

Sweet Potato Ice Cream

Sweet potato pie flavor in a scoop of ice cream! Serve this sweet potato ice cream with a caramel sauce or sprinkle with chopped pecans.

Ingredients:

• 2 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup dark brown sugar
• 5 egg yolks
• 1 cup sweet potato puree
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon

Preparation:

Heat the cream, milk, and brown sugar in a heavy medium saucepan, stirring occasionally, until sugar is dissolved and mixture is hot. In a small bowl, whisk the egg yolks briefly; slowly pour about 1 cup of the hot mixture into the egg yolks, whisking briskly while you pour. Pour the egg yolk mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 6 to 8 minutes. Do not boil.

Strain the mixture into a bowl. Whisk in the sweet potato puree and spices. Cover and refrigerate until thoroughly chilled.

Freeze in ice cream freezer following manufacturer's directions.
Makes about 1 quart.