Coffee Ice Cream Pie Recipes

COFFEE ICE CREAM PIE

Steps:

• In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm.
• Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.

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.

COFFEE ICE CREAM PIE RECIPE

Steps:

• Grease a pie plate or cake pan.
• Mix together crushed Oreos with melted butter, then spread it in the pie plate. (Make sure to coat the sides and bottom evenly, so it's easier to cut)
• As the ice cream is defrosting on the counter, stick the crust in the freezer.
• Set a timer for 20 minutes. Stay away from the Oreos that are left.
• When the timer goes off, scoop the ice cream into the Oreo crust. If the ice cream is still hard, put it in the microwave for 30 seconds or so.
• Top with Magic shell or Hershey's syrup.

COFFEE ICE CREAM PIE WITH OREO COOKIE CRUST

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.

COFFEE CREAM PIE

Steps:

• In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.

MUDSLIDE PIE

Steps:

• Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
• Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use.
• Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes.
• Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes.
• Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans.
• Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours.
• Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight.
• Remove from the freezer 10 minutes before serving. Slice and serve immediately.

COFFEE ICE CREAM PIE

Steps:

• In a small bowl, combine 1-1/4 cups crushed cookies and butter. Press onto the bottom and up the sides of a 9-in. pie plate. In a large bowl, combine the ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes.
• Spread whipped topping over pie. Alternately pipe thin lines of caramel topping and chocolate topping over pie; gently pull a toothpick or sharp knife through lines in one direction. Cover and freeze overnight. May be frozen for up to 2 months. Remove from the freezer 10-15 minutes before cutting. Garnish with cookies if desired.

COFFEE ICE CREAM PIE

Steps:

• Melt chocolate and butter.
• Stir in milk and sugar.
• Bring to a boil, stirring constantly.
• Cook and stir until thickened.
• Remove from the heat and cool completely.
• Spoon ice cream into crust.
• Stir sauce and spread over ice cream.
• Top with whipped topping and sprinkle with pecans.
• Freeze until firm.
• Remove from the freezer 15 minutes before serving.

CREAMY COFFEE PIE

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.

TOFFEE ICE CREAM PIE

Steps:

• In a large bowl, combine ice cream and crushed candy; spread into crust. Cover and freeze until firm., In a small saucepan, melt chocolate chips and butter over medium-low heat. Add confectioners' sugar and evaporated milk; cook and stir for 4-5 minutes or until thickened. Remove from the heat; stir in vanilla. Cut pie into slices and drizzle with sauce.