Cherry Chocolate Ice Cream Pie {Cadbury Chocolate Ice Cream}

Sometimes I feel the need to put things in perspective for my husband.

Like sending him a link to this moisturizer.  And reminding him that some women buy this on a regular basis.  And then talking a lot about how lucky he is to have such a frugal wife who doesn't spend $275 on a small jar of moisturizer.

This conversation almost always happens right before he looks at our RedCard statement.  He always acts suspicious about this coincidence which completely baffles me.

Or sometimes it happens right before I tell him I want to buy $30 moisturizer.

It's kind of like when you're a teen and you call your parents and say "Hey I'm in jail, come pick me up."  And when that has sunk in, you say "Great news!  I'm not in jail.  But I did skip English today."

Perspective is a beautiful thing.

Something that needs no perspective is ice cream pie.

Ice cream.  Pie.   It just works.

I came up with a Cadbury chocolate ice cream recipe to use for this pie, but you can always sub a store-bought chocolate ice cream.  If you go with homemade ice cream, keep in mind that you'll need to make it at least 24 hours in advance because the ice cream mixture needs time to chill and develop it's flavor before putting in the ice cream maker.

 

Wanna search for unnecessary products with me and send them to our husbands?

Homemade Cadbury Chocolate Ice Cream
*Target sells 3.5 oz bars of Cadbury chocolate for about 2$ each in their candy aisle.  I used 1 milk bar, 1 dark bar, plus a handful of chocolate chips to reach 8 ounces.  You can use all milk, all dark, or any combination in between depending on your personal tastes.  If you use all milk your ice cream will be sweeter, and vice versa.

-8 ounces Cadbury chocolate*
-1½ cups heavy cream
-1½ cups  milk
-1/2 cup sugar
-pinch salt
-1 tsp vanilla

Finely chop the chocolate and put in a medium bowl.  Add heavy cream.  Microwave at 50% power, for 30 second intervals, stirring after each interval, until completely melted and combined. Do not overheat.

In a saucepan over medium heat, combine milk, sugar, and salt.  Stir until sugar is dissolved. Remove from heat and add vanilla.  Stir chocolate mixture into saucepan mixture until well-combined.  Pour liquid into an airtight container and refrigerate overnight. (This is important!)

Freeze in an ice cream maker, according to manufacturer's instructions.  Store ice cream in freezer in airtight container, several hours or until solid.

Cherry Chocolate Ice Cream Pie

Recipe inspired by Taste of Home

-1 9-inch pre-made Oreo cookie crust
-1 jar maraschino cherries, drained
-1 quart chocolate ice cream (or Cadbury chocolate ice cream, from above)
-hot fudge (I like Mrs. Richardson's if I don't have homemade on hand)
-stabilized whipped cream

Remove ice cream from freezer and allow to soften slightly on the counter.

Set aside about 8 maraschino cherries from jar for garnish, and chop the rest of the cherries into quarters or smaller bits.

Scoop softened ice cream into a bowl and gently fold in cherries.  Spoon ice cream mixture into Oreo crust and smooth the top with a spatula.  Freeze 4 hours or until firm.

Garnish top with 8 leftover cherries and pipe on swirls of stabilized whipped cream using a 1M tip.  Drizzle with hot fudge.  To pipe fudge you can melt it slightly in the microwave, spoon into a freezer bag, and make "S" shapes in the middle of the pie.

Freeze 4 more hours before serving.

If freezing overnight, be sure to cover it with plastic wrap after the whipped cream is frozen-through, so it doesn't pick up the taste of the freezer.