Boysenberry Truffle Ice Cream Pie
Indulge in the luscious decadence of Boysenberry Truffle Ice Cream Pie, a no-bake dessert masterpiece that combines the rich flavors of boysenberries and dark chocolate. This crowd-pleasing treat starts with a buttery chocolate cookie crust, topped with velvety boysenberry ice cream and crowned with a luxurious layer of homemade dark chocolate ganache. Perfect for warm-weather gatherings or special occasions, this easy-to-prepare pie is visually stunning with optional garnishes of fresh boysenberries, dollops of whipped cream, and vibrant mint leaves. With just 25 minutes of prep time and an irresistible combination of creamy, fruity, and chocolatey textures, this dessert is bound to steal the spotlight at any table! Ideal keywords: boysenberry ice cream pie, chocolate truffle topping, no-bake dessert, summer pie recipes, berry dessert ideas.
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 1 quart Boysenberry ice cream
- 8 ounces Dark chocolate, chopped
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 cup Fresh boysenberries (optional, for garnish)
- 1 cup Whipped cream (optional, for serving)
- 5 leaves Mint leaves (optional, for garnish)
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed. Alternatively, place cookies in a zip-top bag and crush with a rolling pin.
In a medium bowl, mix the crushed cookies with the melted butter until evenly combined.
Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Freeze for 10 minutes to set.
Remove the boysenberry ice cream from the freezer and let it soften at room temperature for about 10 minutes.
Spread the softened boysenberry ice cream evenly over the prepared cookie crust. Return to the freezer and freeze for at least 2 hours, or until firm.
While the ice cream pie is freezing, prepare the chocolate truffle layer. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the chopped dark chocolate in a heat-proof bowl. Let it sit for 2 minutes, then whisk until smooth to create a ganache.
Stir in the powdered sugar until fully incorporated. Allow the ganache to cool to room temperature.
Once the ice cream layer is firm, pour the cooled ganache evenly over the top of the pie. Use a spatula to spread it smoothly. Return the pie to the freezer and freeze for an additional hour.
When ready to serve, remove the pie from the freezer and let it sit at room temperature for 5-10 minutes to make slicing easier.
Garnish the pie with fresh boysenberries, whipped cream, and mint leaves, if desired. Slice and serve immediately.
Nutrition Facts
Calories |
6858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 471.2 g | 604% | |
| Saturated Fat | 271.4 g | 1357% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 581.7 g | 212% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 400.4 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1420 mg | 109% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 4171 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
