Heath Bar Ice Cream Pie With Hot Fudge Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“If you like Heath bars, you'll LOVE this fabulous, do-ahead dessert! An easy, impressive recipe with very little last minute preparation.”

Ingredients Nutrition

  • Crust
  • 1 14 cups chocolate wafer crumbs (Oreos has crumbs ready-made in a box, usually where graham cracker crumbs are located)
  • 14 cup melted butter
  • 12 Heath candy bars, refrigerated to harden (or more to taste!)
  • 12 gallon of your favorite vanilla ice cream
  • Sauce
  • 12 cup butter
  • 1 (12 ounce) package chocolate chips
  • 2 cups powdered sugar
  • 1 (13 ounce) can evaporated milk
  • 2 teaspoons vanilla


  1. Mix together the chocolate crumbs and the butter and pat onto the bottom of a 13X9X2 inch pan.
  2. Place in freezer to firm up while preparing filling.
  3. Remove Heath Bars from refrigerator and crush into smallish pieces.
  4. Soften ice cream and mix with the crushed candy bars.
  5. Carefully spread the ice cream over the crumb crust, cover with foil and freeze overnight.
  6. Sauce: In a double boiler, melt chocolate chips and butter, stirring often.
  7. Add sugar and evaporated milk and cook until thickened,stirring, about 8 minutes.
  8. Remove from heat and add vanilla.
  9. Serve warm over squares of ice cream pie.
  10. Sauce can be made ahead.
  11. Refrigerate until needed and slowly warm again to serve.
  12. Note: This sauce keeps well, refrigerated, and is nice to have on hand for instant desserts.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a