Recipe information
Yield
Makes 6 Servings
Ingredients
1
quart vanilla ice cream, slightly softened
1
(9-inch) purchased chocolate-cookie pie crust or graham-cracker pie crust
1
/3 cup purchased chocolate syrup (in squirt bottle)
2
tablespoons toasted almonds, chopped
2
(6-ounce) containers blueberries
2
(6-ounce) containers raspberries
2
(6-ounce) containers blackberries
2
tablespoons water
2
tablespoons brown sugar
Need to make a substitution?
Preparation
Step 1
Spoon ice cream into crust; smooth top. Squeeze chocolate sauce in straight lines over pie, spacing 1/2 inch apart. Draw tip of knife through chocolate lines, forming chevron pattern. Sprinkle with almonds; freeze until firm. DO AHEAD Can be made 1 day ahead; keep frozen. Let pie soften slightly before serving.
Step 2
Just before serving, bring all berries, 2 tablespoons water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat. Cut pie into wedges; place on plates. Spoon warm sauce over.