[Updated October 4, 2018]
I was able to create this gluten-free version of a dessert classic when gluten-free Oreo-type cookies hit grocery shelves. It’s a winner! Once you have your crust and fudge, just assemble the pie and let chill!
Chocolate Cookie Crumb Crust Recipe
1 + 1/2 cups finely crushed KinniToos gluten free chocolate creme cookies
3 tablespoons melted butter, margarine, or dairy-free replacement
1. Preheat oven to 350 degrees
2. Crush cookies in a food processor or blender.
3. In a bowl, stir together cookie crumbs and melted butter.
4. Firmly press mixture over the bottom of a springform pan.
5. Bake crust in preheated oven for 12 minutes. Cool completely.
Fudge Sauce Recipe
MAKES 4 CUPS.
8 ounces unsweetened chocolate, coarsely chopped
1 cup brown sugar
1/2 cup granulated sugar
1 + 1/2 cups heavy cream or dairy-free milk of choice (rice, hemp or soy)
1/2 cup tapioca syrup or rice syrup or honey
4 tablespoons butter or margarine or dairy-free replacement
2 teaspoons pure vanilla extract
1. Combine chocolate, brown sugar, granulated sugar, cream, and tapioca syrup in a saucepan.
2. Cook mixture over medium heat, whisking until sauce comes to a boil and thickens.
3. Whisk in butter and vanilla.
- 1 Chocolate Cookie Crumb Crust
- 2 pints vanilla ice cream or dairy- free substitute
- 2 pints coffee ice cream or dairy- free substitute, flavor of choice
- 2-3 cups Fudge Sauce, divided
- Lightly sweetened whipped cream or dairy-free whipped topping
1Soften vanilla ice cream in the refrigerator for about 20 minutes.
2Spread softened ice cream evenly over the crust.
3Pour 1 cup cooled Fudge Sauce over ice cream and freeze for about 1 hour.
4Soften coffee ice cream and spread it over firm layer of fudge.
5Pour another 1 cup Fudge Sauce over coffee ice cream.
6Freeze pie at least four hours or overnight. Top with a dollop of whipped cream and a drizzle of warm fudge sauce.