Instructions
In a medium microwave-safe bowl, add the sweetened condensed milk and cocoa powder. Stir until combined. Add in the chocolate chips and place in the microwave for 30 seconds. Stir until the mixture is smooth. If there are still lumps, microwave for an additional 30 seconds and stir. Let cool to room temperature and stir the mixture often to avoid the chocolate forming a crust on top while it’s cooling.
Fold about ½ cup of whipped cream into the cooled chocolate. This will lighten the chocolate mixture. Pour the chocolate into the whipped cream and fold until incorporated. Fold in the chopped Butterfinger. Pour into the prepared cookie crust. Drizzle chocolate syrup and peanut butter on top of the ice cream pie and swirl in with a knife or skewer. Place in the freezer to chill until firm. This will take about an hour.
Topping
For the chocolate whipped cream, add the chocolate and 2 tablespoons of whipped cream into a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat if the chocolate isn’t completely melted. Let cool to room temperature.
Add about ½ cup of whipped cream into the cooled chocolate mixture and stir. Pour the chocolate mixture into the whipped cream and fold until incorporated. Place into a piping bag fitted with a 4B tip and pipe shells and stars on the pie.
Add chocolate syrup and the chopped Butterfinger to the center. Freeze overnight until firm. Cut and serve!
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