If your like me and love ice cream cake.  You have to try this ice cream cake recipe from American Heritage Chocolate.  It's pretty simple and would be super impressive and special for any get together or celebration.   You could subsitute peanut butter for tahini if you prefer,   personally I like both. If you are short on time you could use purchased chocolate sauce.  Easy peasy!  

Yield: 8 servings

Active TIme: 30 minutes

Addition Time to Freeze: 3 hours

Ingredients

For Chocolate Sauce:

3/4 C cream

2 Tbsp. sugar

2 Tbsp. unsalted butter

2 blocks (6 oz) AHC chocolate, chopped (or ¾ Chocolate drink mix)

1 tsp vanilla extract

For No-Bake Graham Cracker Crust:

9 whole graham crackers

7 Tbsp. unsalted butter, melted

¼ C packed brown sugar

Pinch of salt

For Tahini Ice Cream:

Two pints  Vanilla ice cream, softened out of freezer for 30 minutes

Directions

For Chocolate Sauce:

1.     In a medium saucepan over medium heat, combine all ingredients and whisk until melted, about 5 minutes. Set aside.

For No-Bake Graham Cracker Crust:

2.     In the bowl of a food processor fitted with a blade attachment, pulse the graham crackers into a fine crumb. Add the remaining in ingredients and blend until combined.

3.     Press the graham mixture into a 9-inch pie plate and set aside.

For Tahini Ice Cream:

1.         In a large bowl, mix the softened ice cream with the tahini.

2.        In the pie pan lined with graham cracker crust, place ½ cup of the chocolate sauce and spread evenly over the bottom of the crust. Add all of the tahini ice cream, cover with plastic wrap, and freeze for at least 3 hours, until set.

3.         When ready to serve, reheat the chocolate sauce over low heat until warm. Drizzle the pie with the warm chocolate sauce and extra tahini, serve immediately.

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Other Frozen Treats You Might Like:
Tips and Tricks to Make Creamy No Churn Ice Cream Without an Ice Cream Machine
Healthy Vegan Chocolate Pudding Pops
Coconut Milk Popsicles 
Chocolate Peanut Butter Popsicles