Coffee Fudge Ice Cream Pie

Name: Coffee Fudge Ice Cream Pie
Prep time: 30 min
Total time: 3 h
Yield: 8 serving
Ingredients: 1 chocolate cookie crust; 1 quart coffee ice cream; 6-8 ounces chocolate; 1 teaspoon gelatin; 4 teaspoons water; 1 cup whipping cream; 1/3 cup powdered sugar; 1/2 teaspoon vanilla; 1 Oreo cookie

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Prep Time
30 mins
Total Time
3 hrs
Servings
8
Calories
448 kcal
Course
Dessert
Cuisine
American

Coffee Fudge Ice Cream Pie

Holly Espinosa

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Coffee Fudge Ice Cream Pie, with its cookie crust, velvety ice cream, fudge layer and whipped topping is like a perfect sundae in pie form.

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Ingredients

Servings

Coffee Pie

1 chocolate cookie crust homemade or commercial
1 quart coffee ice cream
6-8 ounces chocolate hot fudge sauce (homemade or better commercial)

Optional Whipped Topping

1 teaspoon gelatin
4 teaspoons water
1 cup whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla
1 Oreo cookie

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Instructions

Soften ice cream in the refrigerator until it is still frozen but soft enough to smooth into the chocolate pie crust. Fill crust, smooth top, then place back in freezer until hard.
When ice cream is hard again, heat the fudge sauce, stirring regularly, until pourable. Spread over the top of the ice cream, then freeze again until hard.
If using a whipped topping, sprinkle gelatin in cool water and let sit a few minutes to soften. Heat gelatin and water in the microwave until warm but not boiling, then stir to dissolve gelatin (this may take a minute or two). Set aside and start cream
Whip the cream on high until soft peaks form. Add powdered sugar and vanilla and whip until incorporated. With beaters running (if possible), drizzle in liquified gelatin mixture and beat until stiff peaks form.
Spoon mixture into piping bag (or zip loc with a corner cut out) fitted with a star tip. Starting from the outside, pipe stars in a circle around the edge of the pie. When finished, continue piping just inside the finished circle until the pie is covered. Place pie into freezer to freeze.
Crumble chocolate cookie part of one Oreo, then sprinkle on frozen topping. Store in freezer until time to serve. Best if taken out a couple minutes before serving to soften slightly.