This Cherry Fudge Ice Cream Pie is the perfect summer dessert to serve at your next gathering! A chocolate graham cracker crust is topped with delicious Hudsonville Dairy-Free ice cream, fudge, homemade whipped cream, and more chocolate. What's not to love?!
Preheat oven to 350 degrees.
In a food processor, pulse graham cracker cookies until finely ground. With the food processor running, stream in the melted butter until completely combined with the cookies. Press evenly into a 9-inch pie dish and bake for 10 minutes. Remove from oven and set aside to cool.
Meanwhile, add cherries, 2 Tbsp sugar, and water into a small saucepan and cook over medium heat, stirring often, until syrupy (about 15 minutes). Remove from heat and let cool.
Add the cream to a small saucepan over medium heat and let warm just until it starts to simmer around the edges. Remove from heat and stir in chocolate and syrup. Whisk until completely incorporated and a glossy ganache has formed. Set aside to cool for at least ten minutes.
Once everything has cooled, spread half of the cherry mixture into the pie pan and then use a spatula to evenly spread 2 points of Hudsonville Cherry Fudge Dairy-Free Ice Cream over that. Top with half the fudge and spread fudge evenly over the top (I stopped the spread of the fudge a few inches from the crust so you can see the ice cream but you can cover the whole pie if you'd like).
Transfer to the freeze and let freeze for at least 3 hours.
When ready to serve, whip the remaining heavy cream on high in a stand mixer with the whisk attachment until it's reached a whipped cream consistency (I'd start checking at two to three minutes).
Pile the whipped cream high on the Cherry Fudge Ice Cream Pie, drizzle with remaining cherries, and sprinkle with chocolate shavings. Serve right away.