Chocolate Chunk Ice Cream Pie with Pomegranate Finishing Sauce

Serves 8
  • 1 qt. vanilla ice cream (4 cups), softened
  • 2 oz. (⅔ of a bar) Kowalski's 72% Cocoa Dark Chocolate Bar, coarsely chopped
  • 6 oz. Oreo Pie Crust
  • 0.35 oz. envelope Dr. Oetker's Clear Glaze
  • 2 tbsp. sugar
  • 1 cup POM Wonderful 100% Pomegranate Juice
  • - fresh mint, for garnish (if desired)

In a medium bowl, combine ice cream and chocolate chunks; spoon into pie crust. Freeze, covered, until firm (about 6 hrs.). In a small saucepan, combine glaze packet and sugar; stir in pomegranate juice. Bring to a boil over medium heat; boil 1 min. Cool in pan for 1 min.; drizzle glaze over ice cream pie and individual plates. Serve immediately, garnished with a sprig of fresh mint, if desired.