COFFEE ICE CREAM PIE WITH OREO COOKIE CRUST
This cool and creamy coffee ice cream pie has a chocolate crust and layers of coffee ice cream, dark chocolate, and coffee whipped cream.
Provided by Linda Warren
Categories Dessert
Time 2h20m
Number Of Ingredients 9
Steps:
- Crush cookies in food chopper, blender or place in large ziploc bag and crush with rolling pin.
- In a small bowl, combine crushed cookies and melted butter.
- Press into a 9"-10" deep pie plate and freeze. I usually leave mine in a minimum or 30 minutes.
- Remove ice cream from freezer and leave out until softened then spread ice cream on crust and freeze again. Usually the ice cream takes about an hour or so to freeze again.
- Break up chocolate and place in microwave safe dish. Melt in 30 second increments, stirring in-between until smooth.
- Stir chocolate and evaporated milk together until well blended.
- Pour over ice cream layer and freeze again.
- In a large mixing bowl, combine whipping cream, kahlua and sugar and beat until soft peaks form. Make the whipped cream right before serving the first time.
- Remove pie from freezer approximately 10-15 minutes prior to serving to make it easier to cut. Spread whipped cream on top of pie and sprinkle crushed espresso beans or chopped nuts around edge.
- After serving, return and store in freezer.
Nutrition Facts : Calories 557 kcal, Carbohydrate 51 g, Protein 7 g, Fat 36 g, SaturatedFat 21 g, Cholesterol 85 mg, Sodium 267 mg, Fiber 3 g, Sugar 36 g, ServingSize 1 serving
COFFEE LIQUEUR ICE CREAM PIE
Steps:
- Preheat oven to 350 degrees F.
- Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
- Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
- Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
- Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.
CHOCOLATE COOKIE AND COFFEE ICE CREAM PIE
I got this from a friend who said it came from a magazine. Not knowing I might want to post it, I didn't ask which magazine it came from. I happened to have all the items on hand and made it for dessert last night. It was a total hit and with the after dinner nibbling it was gone by midnight. I was given "permission" to make it again anytime.
Provided by Annacia
Categories Pie
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan bring the whipping to a mild simmer and remove from heat.
- Whisk in the chocolate chips till they melt.
- Add coffee and vanilla and whisk in till well mixed.
- Let mixture cool.
- Soften coffee ice cream to a spreadable consistency in a microwave oven.
- Spread ice cream into the crust.
- Cover with 3/4 of the chocolate sauce.
- Top with the crushed cookies.
- Freeze 20 to 30 minutes, till firm.
- Place scoops of the chocolate ice cream all around the edge of pie.
- Place a whole cookie between each scoop and drizzle 1/3 of the chocolate sauce over all.
- Freeze pie at least 2 hours.
- Cover and chill remaining sauce.
- When ready to serve pie reheat the sauce and serve it separately to pour over the pie.
Nutrition Facts : Calories 581.6, Fat 37.8, SaturatedFat 18.7, Cholesterol 63.5, Sodium 312.4, Carbohydrate 61.6, Fiber 3.2, Sugar 43.5, Protein 6.4
CHOCOLATE AND COFFEE CREAM PIE
Steps:
- For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
- For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
- To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.
CHOCOLATE ICE CREAM PIE
"I keep the ingredients for these frosty chocolate pies on hand during the summer," writes Wendy Bognar of Sparks, Nevada. "They're so quick to assemble. My husband and kids love them."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 pies (8 servings each).
Number Of Ingredients 4
Steps:
- In a large bowl, whisk melted ice cream and pudding mix for 2 minutes. Pour into crusts. Freeze until firm. , Pies may be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Garnish with whipped topping if desired.
Nutrition Facts : Calories 275 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 329mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
WINNING COFFEE ICE CREAM PIE
Contest winner Velma Brown of Turner Station, Kentucky notes: "While coffee ice cream is great, I sometimes vary the flavor of this family favorite. It's one dreamy summertime treat that's always high on requests for dessert."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely., Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 434 calories, Fat 27g fat (15g saturated fat), Cholesterol 33mg cholesterol, Sodium 178mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
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