Coffee Ice Cream Pie Recipe

This Coffee Ice Cream Pie Recipe is a creamy and easy recipe, which is made with speculoos cookies and instant espresso powder. It’s the perfect no-bake dessert, ready after freezing for at least 4 hours.

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Coffee Ice Cream Pie Recipe Ingredients

For the crust:

• 34 speculaas cookies (8 oz.), such as Biscoff
• 1 heaping cup pretzel sticks (2 oz.)
• 3/4 cup salted butter, melted
• 1/4 cup light brown sugar

For the filling:

• 1/4 cup hot water
• 3 Tbsp. instant espresso powder
• 1 (14-ounce) can sweetened condensed milk
• 1 tsp. vanilla extract
• Pinch kosher salt
• 2 cups heavy whipping cream

To serve:

• 1 Heath bar, chopped
• Caramel sauce, for drizzling

How To Make Coffee Ice Cream Pie Recipe

1. Make the crust: Preheat the oven to 350˚F. In a resealable plastic bag, crush the cookies and pretzels into fine crumbs using a rolling pin. In a large bowl, stir the crumbs together with the melted butter and brown sugar.
2. Bake the crust: Press the crust mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 10 to 12 minutes, until the crust is dry and fragrant. Let it cool completely on a wire rack.
3. Make the coffee base: In a large bowl, whisk together the hot water and instant espresso powder until the powder is dissolved. Whisk in the sweetened condensed milk, vanilla, and salt until well combined.
4. Whip the cream: Using a hand mixer or a stand mixer, beat the heavy cream at medium-high speed until medium peaks form, about 2 to 3 minutes.
5. Combine the filling: Add the sweetened condensed milk mixture to the whipped cream and beat on medium-high speed for another 2 to 3 minutes, until stiff peaks form.
6. Fill and freeze: Pour the mixture into the cooled crust, spreading and swooping the top. Freeze, uncovered, for at least 4 to 6 hours, until the pie is completely firm.
7. Serve: To serve, slice the frozen pie into wedges and top with chopped Heath bar pieces and a drizzle of caramel sauce.

Recipe Tips

• How to get a non-soggy crust? Pre-baking the crust and letting it cool completely is the most important step. It creates a crisp, sealed barrier that prevents the creamy filling from making the bottom soft.
• Can I make this pie ahead of time? Absolutely! This is the perfect make-ahead dessert. You can assemble the entire pie and keep it well-covered in the freezer for up to a week before serving.
• How do I get a light, airy filling? The secret is to whip the cream to medium peaks first, then continue whipping it with the condensed milk mixture until it reaches stiff peaks. This ensures a light, no-churn ice cream texture.
• What if I don’t have a food processor? The recipe is perfect for using a resealable bag and a rolling pin to crush the cookies and pretzels, so no special equipment is needed.

What To Serve With Coffee Ice Cream Pie

This is a rich and decadent pie that is perfect with its suggested toppings.

• A hot cup of black coffee or an espresso to complement the flavors
• A tall glass of cold milk

How To Store Coffee Ice Cream Pie

• Freeze: This pie must be stored in the freezer. Cover it tightly with plastic wrap or place it in a freezer-safe container to prevent freezer burn. It will keep well for up to 2 weeks.

Coffee Ice Cream Pie Nutrition Facts

• Calories: 510 kcal
• Carbohydrates: 50g
• Protein: 6g
• Fat: 33g
• Saturated Fat: 20g
• Sodium: 480mg
• Fiber: 2g
• Sugar: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Caramel-Chocolate-Pecan Ice Cream Pie Recipe
• Boston Cream Pie Recipe
• Mint Chocolate Cookie Ice Cream Pie Recipe