Ingredients

The following ingredients have 4 Servings
  • 1 9 " graham cracker pie crust (store bought or homemade)
  • 1 48 oz tub Blue Bunny® Homemade Vanilla ice cream
  • 1 cup chocolate chips
  • 1 cup + 1/3 cup mini marshmallows
  • 1 cup heavy cream
  • Smucker's Hot Fudge Spoonable Topping
  • 1 graham cracker sheet (for garnish (optional))

Instruction

  • Prepare your pie crust, if making from scratch-- otherwise you can opt to keep it in the tin or remove it to another dish of your choosing. Keep in mind it's going in the freezer later.
  • Allow the ice cream to sit on the counter and soften a few minutes-- just until stir-able, not melted. Use a sturdy spatula to stir in the chocolate chips and 1 cup of marshmallows until evenly incorporated. Scoop the mixture into the pie crust.
  • Place the filled pie crust into the freezer so that it sits levelly. Allow it to freeze until hard, about an hour.
  • Add the cream to the bowl of a stand mixture. Whisk on medium speed for 2-4 minutes, or until the cream has thickened and soft peaks have formed. Remove the pie from the freezer and evenly spread the whipped cream out over top.
  • Top the center of the pie with the remaining 1/3 cup of marshmallows. Use a kitchen torch to lightly toast, if desired.
  • Heat a small skillet over warm heat. Add 1/3-1/2 of the hot fudge topping to the heated skillet and stir until melted. Working quickly, use a spoon to drizzle the hot fudge over the pie.
  • Slice and serve immediately, or return to the freezer for a maximum of two hours.