Cappuccino Ice Cream Pie
Grab your spoon and transform iced coffee into a chilled dessert with a Cappuccino Ice Cream Pie. Simply fill a homemade cookie crumb and coconut crust with coffee-flavored ice cream and freeze. When ready to serve, add a dollop of whipped cream and a drizzle of chocolate sauce.
Makes: 8 servings
Prep Time: 30 minutes
Total Time: 2 hours 30 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 30 minutes
Total Time: 2 hours 30 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 4 cups light coffee ice cream
- 1 package (9 ounces) chocolate wafer cookies, crushed (about 30 cookies)
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup unsweetened, shredded coconut
- 8 tablespoons whipped cream
- 8 teaspoons chocolate sauce
Instructions
- Scoop ice cream into a medium bowl and let soften slightly at room temperature, about 15 minutes.
- Meanwhile, in a food processor, combine the chocolate wafers, butter and coconut. Pulse until the mixture resembles fine crumbs.
- Press the crumbs into the bottom and up the sides of a 9-inch glass pie plate. Freeze for 15 minutes.
- Spoon the softened ice cream into the crust. Cover loosely with foil and freeze for at least 2 hours.
Tips & Notes
- This recipe uses Häagen-Dazs® Heaven Cold Brew Espresso Chip light ice cream, but you can use your favorite brand of ice cream or gelato.
- Short on time? Use a ready-to-eat pie crust.
Nutrition Information
Serving size: 1 slice|Calories: 387|Sugar: 28g|Sodium: 239mg|Fat: 22g|Saturated fat: 12g|Carbohydrates: 44g|Fiber: 1g|Protein: 6g|Cholesterol: 64mg|
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