Mocha Coffee Ice Cream Pie

Mocha Coffee Ice Cream Pie

Ingredients

For the Ice Cream

For the Crust

  • 30 chocolate wafers
  • 4 tablespoons butter, melted
  • 1/2 cup caramel ice cream topping

For the Ganache

  • 1/2 cup heavy cream
  • 4 oz. semi sweet chocolate, chopped
  • 1 teaspoon coffee extract

Directions

Prepare the ice cream: in a blender combine the egg product, sugar and extracts until blended. Add heavy cream and half and half and blend until combined. Add espresso powder and cocoa powder and blend until fully incorporated. Place ice cream base in the refrigerator for at least an hour or up until 24 hours. The longer the base chills, the creamier your ice cream will be.

Prepare ice cream in an ice cream maker according to the manufacturers instructions. Place ice cream in a freezer-safe container and freeze until firm.

To prepare the crust, place wafers in a food processor and process until you have fine crumbs. Stream in melted butter until it is fully incorporated. Press chocolate crumbs into a 9-inch pie plate. I found that using a 1 cup measuring cup worked well in pressing the mixture into an even layer on the bottom and sides of my pie plate. Bake your crust in a 350 degrees F oven for 10 minutes. Allow crust to cool completely.

When crust is completely cool, drizzle 1/4 cup of caramel sauce over the bottom of the crust. Scoop a 1/3 of the ice cream over the crust. Drizzle another 1/4 cup of the caramel over the ice cream. Repeat with remaining caramel and ice cream. Place pie in the freezer for at least an hour so that it can set completely. (Place a cookie try under your pie plate in the event that any ice cream spills over the side.)

To prepare your ganache, start by placing your chopped chocolate in a bowl. In a small saucepan, heat heavy cream over medium heat until bubbles begin to form around the edge. Do not let the cream boil. Pour cream over the chocolate and add the coffee extract. Allow mixture to sit for 5 minutes; whisk until thick and smooth. Gently spread ganache over the ice cream pie. Place pie back in the freezer for another hour or until ready to serve.

 

Notes:

Recipe by Lemons for Lulu.

For the Ice Cream

For the Crust

  • 30 chocolate wafers
  • 4 tablespoons butter, melted
  • 120 ml caramel ice cream topping

For the Ganache

  • 120 ml heavy cream
  • 115 g semi sweet chocolate, chopped
  • 1 teaspoon coffee extract

Directions

Prepare the ice cream: in a blender combine the egg product, sugar and extracts until blended. Add heavy cream and half and half and blend until combined. Add espresso powder and cocoa powder and blend until fully incorporated. Place ice cream base in the refrigerator for at least an hour or up until 24 hours. The longer the base chills, the creamier your ice cream will be.

Prepare ice cream in an ice cream maker according to the manufacturers instructions. Place ice cream in a freezer-safe container and freeze until firm.

To prepare the crust, place wafers in a food processor and process until you have fine crumbs. Stream in melted butter until it is fully incorporated. Press chocolate crumbs into a 23-centimeter pie plate. I found that using a 240 ml measuring cup worked well in pressing the mixture into an even layer on the bottom and sides of my pie plate. Bake your crust in a 180 degrees C oven for 10 minutes. Allow crust to cool completely.

When crust is completely cool, drizzle 60 ml of caramel sauce over the bottom of the crust. Scoop a 1/3 of the ice cream over the crust. Drizzle another 60 ml of the caramel over the ice cream. Repeat with remaining caramel and ice cream. Place pie in the freezer for at least an hour so that it can set completely. (Place a cookie try under your pie plate in the event that any ice cream spills over the side.)

To prepare your ganache, start by placing your chopped chocolate in a bowl. In a small saucepan, heat heavy cream over medium heat until bubbles begin to form around the edge. Do not let the cream boil. Pour cream over the chocolate and add the coffee extract. Allow mixture to sit for 5 minutes; whisk until thick and smooth. Gently spread ganache over the ice cream pie. Place pie back in the freezer for another hour or until ready to serve.

 

Notes:

Recipe by Lemons for Lulu.

  • Nielsen-Massey time icon

    3.5 hrprep

  • Nielsen-Massey time icon

    10 mincook

  • Nielsen-Massey yield icon

    10Servings

This Recipe Uses

Pure Chocolate Extract 4oz

Pure Chocolate Extract

Pure Coffee Extract 4oz

Pure Coffee Extract