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.
CARAMEL TOFFEE ICE CREAM PIE
A simple recipe for a delicious caramel toffee ice cream pie. Filled with homemade caramel sauce and delicious toffee bits.
Provided by Ashlee Marie
Categories Dessert
Time 4h37m
Number Of Ingredients 14
Steps:
- preheat the oven to 350
- mix the graham cracker crumbs, sugar and butter together
- press into a 9.5 inch pie pan
- bake for 7 mins - let cool - if you want this to be a completely no bake dessert consider freezing the crust instead of baking it.
- In a small saucepan combine the butter, brown sugar, white sugar and corn syrup
- bring mixture to a boil and heat until it hits 240 degrees
- remove from heat and let cool slightly - about 5 mins
- stir in whipping cream
- pour about 2/3rds of the caramel sauce (1/2 C) into the bottom of the crust
- Beat the cream, powdered sugar and vanilla until stiff peaks form
- Mix the pudding and milk, whisking until smooth and creamy
- add to pudding the whipped cream and mix - let sit a few min's to thicken up
- fold in most of the toffee bits and pour into the crust - spread out and top with extra toffee bits.
- freeze overnight or until firm
- take the pie out about 15 mins before serving so you'll be able to cut it. Top with the rest of the caramel sauce (1/4 C)
Nutrition Facts : Calories 467 kcal, Carbohydrate 51 g, Protein 2 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 90 mg, Sodium 241 mg, Sugar 44 g, ServingSize 1 serving
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
ICE CREAM PIE WITH EASY CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
- For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
- For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
- To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.
CARAMEL TOFFEE ICE CREAM PIE
This caramel toffee ice cream pie is easy to make and is so pretty. It comes together in under 30 minutes-and since you can make it in advance, it's ideal for entertaining. -Diane Lombardo, New Castle, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake 6-8 minutes or until set. Cool completely on a wire rack., Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Layer with remaining yogurt, toffee and caramel topping. Cover and freeze 8 hours or overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 304 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 289mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
CREAMY COFFEE PIE
It's easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. -Cherron Nagel, Columbus, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes. , Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.
Nutrition Facts : Calories 528 calories, Fat 30g fat (17g saturated fat), Cholesterol 40mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 3g fiber), Protein 5g protein.
COFFEE-CARAMEL SAUCE
Categories Sauce Coffee Milk/Cream Dairy Dessert Christmas Vegetarian Quick & Easy Edible Gift Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)
Number Of Ingredients 6
Steps:
- Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)
CHOCOLATE COOKIE AND COFFEE ICE CREAM PIE
Steps:
- Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
- Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
- Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.
COFFEE-CARAMEL ICE CREAM PIE
Provided by Charleen Borger
Categories Coffee Chocolate Dairy Dessert Quick & Easy Bon Appétit
Yield Serves 8
Number Of Ingredients 9
Steps:
- Spread melted chocolate over bottom of crust. Freeze until set, about 5 minutes. Spoon ice cream into crust; smooth top. Freeze until very firm, about 4 hours. (Can be prepared 4 days ahead.)
- Serve pie with Hot Caramel Sauce.
- To make Hot Caramel Sauce:
- Combine brown sugar, corn syrup, whipping cream, butter and salt in heavy medium saucepan. Stir over low heat until sugar dissolves, about 4 minutes. Increase heat to medium-high. Boil sauce without stirring until mixture registers 238°F (soft-ball stage) on candy thermometer, about 11 minutes. Cool slightly. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat, stirring constantly.) Makes about 2 cups.
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