Oreo Ice Cream Pie with Homemade Hot Fudge

Ingredients

Ingredients

• 24 cookies (about 2 1/2 cups crumbs) oreo cookies
• 1/4 cup (melted) unsalted butter
• 1 quart (or 4 cups) any flavor ice cream
• 4 oz (chopped) dark chocolate (70% cocoa)
• 1/2 cup heavy cream
• 1/4 tsp kosher salt

Instructions

1. Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin. Mix the crumbs with melted butter until evenly coated.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze for 15 minutes to set.
3. Soften the ice cream slightly at room temperature for 5-10 minutes. Spread it evenly into the chilled crust, smoothing the top with a spatula.
4. Cover the pie with plastic wrap and freeze for at least 4 hours or until firm.
5. For the hot fudge: In a small saucepan over low heat, combine chopped dark chocolate, heavy cream, and a pinch of salt. Stir occasionally until melted and smooth, about 5 minutes. Do not boil.
6. Remove pie from freezer 5-10 minutes before serving to soften slightly. Slice and drizzle generously with warm hot fudge. Serve immediately.

Notes

Freeze the pie for at least 4 hours or overnight for best texture. The hot fudge can be made ahead and reheated gently on the stove or in the microwave. Store leftovers covered in the freezer for up to 1 week.