Chocolate Raspberry Ice Cream Pie with an EGGO® CHOCO-TOAST™ CHOCOLATEY CHIP crust.
Chocolate Raspberry Ice Cream Pie
Prep Time
15 mins
Cook Time
1 min
Total Time
16 mins
Raspberry Chocolate Chunk ice cream on top of an EGGO® CHOCO-TOAST™ CHOCOLATEY CHIP crust with a layer of chocolate ganache.
Course: Dessert
Cuisine: American
Keyword: chocolate raspberry ice cream, ice cream pie
Servings: 12 slices
Author: Beth Jackson Klosterboer
  • 2/3 cup heavy whipping cream
  • 8 ounces semi-sweet chocolate, finely chopped or chips
  • 1.5 quart ( 1 carton) raspberry chocolate chunk ice cream, softened
  • garnish with fresh raspberries
  1. Toast the EGGO® CHOCO-TOAST™ CHOCOLATEY CHIP according to package instructions.
  2. Divide into mini toasts.
  3. Arrange toasts around the edge of a springform or pie pan.
  4. Arrange toasts in the bottom of the pan.
  5. Cut remaining toasts into small pieces to fill in the bottom crust.
  6. Make chocolate sauce by combining heavy whipping cream and chocolate in bowl.
  7. Heat in microwave on high power for 1 minute.
  8. Let bowl sit in microwave for 3 minutes.
  9. Remove and stir slowly until melted and smooth.
  10. Pour half of the chocolate sauce over the crust.
  11. Reserve the rest to garnish the pie.
  12. Pop the crust in the freeze for 5 minutes.
  13. Scoop the softened ice cream over top of the crust and compact it to fill in big gaps between the scoops.
  14. Cover with plastic wrap and freeze for at least 4 hours.
  15. Remove and cut into slices.
  16. Rewarm the chocolate sauce in the microwave for 10 second bursts of high power, stirring after each until melted, then drizzle over top of slices of pie.
  17. Serve with fresh raspberries.