Recipe Ingredients
- 4 cups vanilla ice cream
- 1 cup fresh raspberries, plus more for garnish
- 1/2 cup espresso or strong coffee
- 5 lady fingers, halved widthwise
- 3 Dove Chocolate Ice Cream Bars, popsicle sticks removed and cut into 1-inch chunks
- 1 (9-inch) chocolate cookie pie crust
- 1 cup heavy cream, kept cold
- 3 tablespoons sugar or powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mascarpone, room temperature
- 1/2 (3.5-ounce) bar dark chocolate bar, shaved, for garnish
Recipe Directions
- Allow vanilla ice cream to set at room temperature for 10 minutes, until softened. Mash ice cream in a large bowl until smooth.
- Place espresso in a small bowl. Dunk one lady finger at a time into espresso and allow excess to drip off. Gently fold lady fingers and raspberries into ice cream until just combined. Place ice cream bar pieces on the bottom of pie crust. Spread vanilla ice cream mixture evenly over ice cream bars.
- Cover with plastic wrap and freeze until firm, at least 4 hours, or overnight.
- When ready to serve, whisk heavy cream, sugar and vanilla together in a large bowl until soft peaks form. Add mascarpone, and whip until stiff.
- Top pie with whipped topping, and garnish with chocolate shavings and additional raspberries. Slice and serve.
