Sorbet & Ice Cream Pie with Chocolate Ganache

Blood orange sorbet, vanilla ice cream, and chocolate ganache come together so nicely in this easy and delicious ice cream pie.

One of our favorite Homemade Pies, this dish is delicious with a homemade Graham Cracker Pie Crust. You can mix and match the flavors of ice cream and sorbet for a fun treat, perfect for a backyard BBQ Party. Use white chocolate in the ganache and pastel ice cream for a fun Easter Dessert.

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Today is Pi Day! 3.14, you know. It’s a perfect day to make a pie!

An ice cream pie is super simple to make and is sure to please pretty much everyone at your table. It’s been a favorite dessert of mine since childhood. In fact, for many years, the Turtle Pie from Baskin-Robbins was my birthday “cake” of choice. I’m gonna need to test an at-home version of that next!

Now, it’s true that I like to stick to that rule about eat all the junk food you want as long as you make it yourself. It’s a built-in control that you won’t overdo the sweets.

While this pie is easy to make, leaning on commercial ice cream, sorbet, and cookie crumb crust, it takes a little time and effort with the homemade chocolate ganache. That makes it totally fall into the “make it yourself” category of junk foods, and is therefore totally cool to make. Amiright?

Justifications aside, this really is a delicious dessert, and you could absolutely make the cookie crust, ice cream, and sorbet yourself. But a few little shortcuts never hurt anyone, did they?

This basic ice cream pie is so versatile, you could make it every week without repeating yourself. Just mix up the flavor combinations, change out the crust, swap in different sorbets, sherbets, or ice cream. The world of ice cream pie is before you!

Just be sure to crown it with the luscious chocolate ganache!

More Great Pie Recipes

Sorbet & Ice Cream Pie with Chocolate Ganache

Blood orange sorbet, vanilla ice cream, and chocolate ganache come together so nicely in this easy and delicious ice cream pie.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 2 minutes minutes

Servings: 8

Calories: 493kcal

Author: Jessica Fisher

Ingredients

• ½ cup whipping cream
• 2 tablespoon butter
• 1 tablespoon light corn syrup
• 6 oz dark chocolate chips about 1 cup
• 1 chocolate cookie crumb crust
• 1 pint blood orange sorbet softened
• 1 pint vanilla ice cream softened

US Customary – Metric

Instructions

• In a small saucepan over high heat, bring the cream, butter, and corn syrup to a boil. Remove from heat and whisk in the chocolate chips until smooth. Set aside until it reaches room temperature.
• Meanwhile, spread the softened sorbet into the bottom of the cookie crust. Add a layer of vanilla ice cream over the sorbet. It’s okay if the layers aren’t perfectly smooth. Place in the freezer.
• Once the ganache is cool, but still spreadable, spread it over the top of the ice cream. Store the pie in the freezer until serving time.

Notes

Nutritional values are approximate and are based on ⅛ of the recipe. Store leftovers in the freezer promptly and use within 4 days.

Variations: there is no end to the different ways you can prep this ice cream pie. Use your favorite sorbets, ice creams, and frozen desserts. Mix and match toppings and sauces. Raid the ice cream aisle for sundae-style mix-ins, such as nuts, candies, and sprinkles.

Fun fact: you can skip the ganache and use commercial ice cream sauces and syrups for an even quicker fix.

Nutrition

Calories: 493kcal | Carbohydrates: 59g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 54mg | Sodium: 271mg | Potassium: 263mg | Fiber: 2g | Sugar: 40g | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg

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