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
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
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
