Ruby Chocolate Ice Cream Pie
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This ruby chocolate ice cream pie is my go to dessert when I want something impressive but don't have all day to fuss in the kitchen. The whole thing comes together in under an hour, and honestly, most of that is just chilling time. I love using fresh raspberries in this recipe because they're packed with antioxidants and add a beautiful tartness that balances the rich, creamy chocolate perfectly. The best part? You don't need any fancy equipment or hard to find ingredients. Just some ruby chocolate, heavy cream, and a store bought graham cracker crust, and you're already halfway there. It's the kind of dessert that looks like you spent hours on it but tastes like pure indulgence.
Ella x
Ingredients
- 300ruby chocolate bars
- 150 mLheavy cream
- 200 ggranulated sugar
- 100 gunsalted butter
- 2egg yolks
- 1 tspsalt
- 100ruby chocolate chips
- 200 gfresh raspberries
- 1 tspvanilla extract
- 200 ggraham cracker crust
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a pie dish with a 20cm diameter.
- 2
Prepare the graham cracker crust by grinding the graham crackers in a food processor until finely ground. Mix with melted butter and press into a 20cm pie dish.
Tip: Bake for 10-12 minutes or until lightly browned.
- 3
Make the ice cream base by blending the heavy cream, sugar, egg yolks, and salt in a blender until well combined.
Tip: Cook over medium heat, stirring constantly, until the mixture thickens.
- 4
Chill the ice cream base in the refrigerator for at least 2 hours.
Tip: Once chilled, stir in the ruby chocolate chips and vanilla extract.
- 5
Scoop the ice cream base into a 20cm pie dish and smooth out the top.
Tip: Freeze for at least 2 hours or until set.
- 6
Top the ice cream with fresh raspberries.
Tip: Garnish with additional raspberries if desired.
- 7
Slice and serve.
Tip: Enjoy the sweet and fruity taste of ruby chocolate in this unique ice cream pie.
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