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.
Servings: 8
Calories: 493kcal
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
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