You’re preparing Mexican food tonight. Your family loves Mexican food. If arroz con pollo, beef barbacoa, carne asada, carnitas, chiles relleno, or enchiladas of any kind are on the agenda, you can always count on everyone showing up for dinner. They’ll even show up for tacos, burritos or flautas.
But what should you serve for dessert? They’re getting tired of flans, churros, sopaipillas and honey, and lately they’ve been turning up their noses at Pastel de tres leches.
Although not a traditional Mexican dessert, we think the combination of chocolate and hazelnuts in our Mexican ice cream pie will be just different enough to delight even the most finicky of the dessert critics at your table. Featuring a chocolate graham cracker crust, homemade chocolate hazelnut ice cream, chopped hazelnuts, whipped cream and a Kahlua type sauce, this is an ice cream pie to end all ice cream pies.
Amoretti Mexican Ice Cream Pie
- 1½ cups chocolate graham cracker crumbs (21 crackers)
- 3 Tbs butter, melted
- 1½ cups whole milk
- 1⅛ cups granulated sugar
- 3 cups heavy cream
- 1½ tsp Amoretti Madagascar Bourbon Vanilla (2 Fold) Extract
- ¼ cup Amoretti Bacio Chocolate Hazelnut Praline Artisan Flavor
- 2 cups chopped hazelnuts, divided
- 1 cup whipping cream
- 2 Tbs confectioner’s sugar
- ¼ tsp Amoretti Madagascar Bourbon Vanilla (2 Fold) Extract
Kahlua Type Chocolate Sauce:
- One disc (3oz) Ibarra Mexican chocolate
- ¼ cup unsalted butter
- ½ cup half & half
- ¾ cup Amoretti agave nectar
- 2 Tbs Amoretti Kahlua type syrup
- 1 tsp Amoretti Madagascar Bourbon Vanilla (2 Fold) Extract
- 1 pinch salt
- Combine the chocolate graham cracker crumbs with the melted butter, press the mixture into the bottom and sides of a deep dish pie pan and freeze.
- Freeze the bowl of an ice cream maker according to the manufacturer’s recommendations. In a medium mixing bowl, combine the milk and granulated sugar and stir until the sugar is dissolved. Add the heavy cream and vanilla and continue stirring until they are combined.
- Turn the ice cream maker on, pour the mixture into the freezer bowl, add Bacio Chocolate Hazelnut Praline Artisan Flavor and the ¼ cup of the chopped hazelnuts and let the ice cream maker run until the ice cream has thickened and has a soft, creamy texture, about 20 to 25 minutes.
- Remove the ice cream from the freezer bowl and press it into the frozen crust, distributing it evenly. Cover the top of the ice cream with the remaining chopped hazelnuts and freeze until serving time.
- Whip the cream with the vanilla extract and sugar to form stiff peaks. Cover and refrigerate.
- Melt the chocolate and the butter together in the microwave, stirring every 30 seconds. Once the chocolate and butter are melted, slowly stir in the half & half, add the agave nectar, vanilla extract and Kahlua type syrup, and stir to combine.
- To serve, slice the pie into serving pieces, top each piece with a dollop of whipped cream and drizzle with the Kahlua Chocolate Sauce. You can also decorate the entire pie with whipped cream using a pastry bag, drizzle it generously with Kahlua Chocolate Sauce, cover it, and store it in the freezer for up to 3 months.