½ carton chocolate ice cream (approximate measurement)
1 cup (1/2 pint) heavy cream, divided in half
1 cup semisweet chocolate chips, optional for sauce
¼ tsp. ground cinnamon, optional for sauce
Instructions
Crush cookies. I used a food processor, but you can also place in baggie and crush manually.
Place crushed cookies in a medium-sized mixing bowl. Add melted butter.
Using a fork, combine until mixed well.
Reserve 1 tablespoon of the crumb mixture.
Place the rest of the crumb mixture into a 9-inch pie plate. Using your fingers gently press into the bottom and up the sides. Once done, place the crust in the freezer for 10 minutes.
Using an ice cream scoop, scoop ice cream into balls and fill the crumb pie shell.
Use a large spatula to smooth the ice cream.
Sprinkle the reserved cookie crumbs over the top of the pie. Place back in freezer.
Meanwhile, using an electric mixer or stand mixer, beat ½ cup heavy cream until stiff peaks form.
Fill a pastry bag with whipped cream and choose a star decorating tip. This is easier done using a glass and spooning the mixture in. As an alternative, you can use a baggie with the tip cut off of one corner and make your own designs around the edge.
Pipe the cream around the edge of the pie. If there is any left, place in center of pie.
Place pie in freezer and freeze for at least 20 minutes before serving.
Chocolate Cinnamon Sauce, optional
In a small saucepan, combine ½ heavy cream, chocolate chips, and cinnamon. Heat mixture over medium-low heat, stirring constantly! Continue heating until fully melted and creamy. Sauce will remain thin.
Remove from heat and serve with the pie either in a small pitcher you can pass or small individual containers.
Enjoy!
Recipe by Mom Does Reviews at https://www.momdoesreviews.com/2017/01/20/frozen-mississippi-mud-pie-delightful-easy-dessert/