Ice Cream Pie with Honeycomb + 3-Ingredient Fudge
Serves: 1, 9-inch, pie
Even though this pie has a few steps, it's as easy as it is delicious: A simple press-and-bake cookie crust is filled with your favorite ice cream, topped with a quick homemade fudge sauce, and crunchy honeycomb candy!
  • for the pie:
  • 4 cups chocolate wafer cookies (like Oreos)
  • 3 tablespoons sugar
  • ¼ cup melted coconut oil
  • pinch of kosher salt
  • 2 pints ice cream, any flavor you like!
  • 1½ cups fudge sauce
  • 1 cup crushed honeycomb candy
  • for the fudge:
  • 1, 14oz, can sweetened condensed milk
  • 6 ounces dark chocolate chips (or chopped chocolate)
  • 2 tablespoons unsalted butter
  • pinch of kosher salt (optional)
  • for the honeycomb candy:
  • 1 cup granulated sugar
  • ¼ cup honey
  • ¼ cup water
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  1. Preheat the oven to 350°F. Scrape the creme filling from the cookies and discard (you don't have to do this, but I prefer the texture and flavor of the crust without the creme filling). Place the cookies into a food processor and pulse until you get fine crumbs. You should have about 2 cups of crumbs. Pulse in the sugar, coconut oil, and a small pinch of salt. Spread the mixture into the bottom of a 9-inch pie plate, pressing firmly into the bottom and up the sides to form the crust. Bake the crust for 15 minutes in the preheated oven. Remove and cool on a rack. Once the crust is completely cooled, freeze the crust for at least 30 minutes.
  2. While the crust is chilling, soften the ice cream on the counter for 10-15 minutes, just until it's soft enough to spread but is not melted. Spread the ice cream into the chilled crust, cover with plastic, and freeze for several hours (overnight is good, too), until solid. Once frozen, top with the cooled fudge sauce and crushed honeycomb (recipes below). Return to the freezer to set at least 2 hours, up to 24 hours.
  3. Fudge Sauce:
  4. Add the condensed milk to a saucepan and heat over medium-low, stirring to prevent burning, until the mixture begins to bubble. Stir in the chocolate to melt. Once the chocolate has melted and combined, stir in butter. Remove from the heat and cool to room temperature before topping the pie. Store leftovers in a microwave safe container in the refrigerator, reheat in the microwave in 30-second intervals, stirring after each interval until softened.
  5. Honeycomb Candy:
  6. Combine the sugar, honey, and water in a medium saucepan, stirring just to moisten the sugar. Turn on the heat and bring the mixture to a boil--the sugar should dissolve and begin to caramelize. Once the mixture is golden and/or has reached 300°F on a candy thermometer, remove from the heat and carefully stir in the baking soda and salt--the mixture will bubble and steam a lot, so be cautious. Spread the mixture into the prepared pan and cool completely to set, at least 1 hour. Once the candy has set, break it apart with a mallet or knife. Store in an airtight container until ready to use. f
You can make all of the components a day or so in advance and assemble the pie a few hours before serving.
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