This Recipe was made with

Dutch Cocoa Dutch Cocoa


  • 1 6-oz. package semi sweet chocolate chips
  • 4 teaspoons canola oil
  • 2 cups crushed Archway Dutch Cocoa cookie crumbs
  • 3 cups softened Blue Bunny vanilla ice cream
  • 1 purchased 9-inch chocolate pie crust
  • 3/4 cup purchased lemon curd
  • Mint sprigs for garnish


  1. Melt chocolate chips with the canola oil in a bowl set over simmering water. Stir until chocolate is smooth.
  2. Then stir in the cookie crumbs and coat them evenly.
  3. Spread mixture out into an even layer onto a baking sheet lined with parchment paper.
  4. Place in the freezer and freeze until firm, about 15-20 minutes.
  5. Then chop into small pieces.
  6. Spoon half the ice cream into the pie crust.
  7. Spread lemon curd over to within one inch of the edge. Then top with remaining ice cream.
  8. Sprinkle chocolate pieces over the top of the pie.
  9. Wrap pie in plastic and freeze overnight.
  10. Let sit 10 minutes at room temperature before cutting into wedges.
  11. Garnish with mint sprigs.