Ingredients
Sauce:
1 cup unsalted butter
1/2 cup GOLDEN BLOSSOM HONEY
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup walnuts, chopped and toasted
3/4 cup semi-sweet chocolate chips
Crust:
15 Oreo cookies
3 Tablespoons unsalted butter, melted
Filling
1 pint coffee ice cream, slightly softened
1 pint chocolate ice cream, slightly softened
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Sauce:
Place butter and honey in the top of a double boiler over medium-low heat. Whisk together until melted. Add remaining ingredients and whisk to combine. Remove, pour into a bowl and chill.
Crust:
Preheat oven to 350°.
Place cookies and butter in a food processor. Chop until moist crumbs form. Press into the bottom of a 9 inch springform pan. Bake for 10 minutes. Cool.
Filling:
Mix together softened coffee ice cream and half of the sauce. Spoon into crust and freeze 2 hours. Mix together softened chocolate ice cream and remaining sauce. Spoon on top of pie. Freeze at least 2 hours, until firm in the middle. Serve with whipped cream if desired.
Serves: 8
Place butter and honey in the top of a double boiler over medium-low heat. Whisk together until melted. Add remaining ingredients and whisk to combine. Remove, pour into a bowl and chill.
Crust:
Preheat oven to 350°.
Place cookies and butter in a food processor. Chop until moist crumbs form. Press into the bottom of a 9 inch springform pan. Bake for 10 minutes. Cool.
Filling:
Mix together softened coffee ice cream and half of the sauce. Spoon into crust and freeze 2 hours. Mix together softened chocolate ice cream and remaining sauce. Spoon on top of pie. Freeze at least 2 hours, until firm in the middle. Serve with whipped cream if desired.
Serves: 8
