Coffee Ice Cream Pie
I hope this comprehensive guide has inspired you to make this delicious and decadent Coffee Ice Cream Pie! It’s a perfect dessert for any occasion and a great way to enjoy the flavors of coffee and caramel in a fun and frozen treat.
Ingredients
Here’s a complete list of the ingredients you’ll need, with precise measurements:
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 tablespoons instant espresso powder
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 2 cups heavy whipping cream
To serve:
- 1 Heath bar, chopped
- Caramel sauce, for drizzling
Instructions
Let’s get started! Here’s a detailed, step-by-step guide:
Step 1: Preheat Oven (for Crust)
Preheat the oven to 350°F (175°C).
Step 2: Make the Crust
Place the speculaas cookies in a resealable plastic bag. Use a rolling pin to crush them into fine crumbs.
Remove the crumbs to a large bowl.
Place the pretzel sticks into the same bag and crush them finely.
Add the crushed pretzels to the large bowl with the cookie crumbs.
Stir in the melted butter and brown sugar until well combined. The mixture should be evenly moistened.
Press the crust mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Use your fingers or the bottom of a measuring cup to press it firmly and evenly.
Step 3: Bake the Crust
Bake the crust until it’s dry and fragrant, 10 to 12 minutes.
Allow the crust to cool completely on a wire rack. This is important to prevent the filling from melting when you add it.
Step 4: Make the Coffee Base
In a large bowl, combine the hot water and instant espresso powder. Whisk until the espresso powder is completely dissolved.
Whisk in the sweetened condensed milk, vanilla extract, and salt until well combined.
Step 5: Whip the Cream
Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream at medium-high speed until medium peaks form, 2 to 3 minutes. The peaks should hold their shape but still be slightly soft.
Step 6: Combine Cream and Coffee Mixture
Add the sweetened condensed milk mixture (with the dissolved espresso) to the whipped cream.
Beat at medium-high speed until stiff peaks form, 2 to 3 minutes more. The mixture should be thick and hold its shape.
Step 7: Fill the Crust
Pour the coffee ice cream mixture into the cooled crust.
Spread and smooth the filling evenly with a spatula.
Step 8: Freeze
Freeze the pie, uncovered, until firm, 4 to 6 hours, or preferably overnight.
Step 9: Serve
To serve, slice the pie into wedges.
Serve with chopped Heath bar pieces and a drizzle of caramel sauce.
Enjoy this decadent and delicious Coffee Ice Cream Pie!
Find it online: https://www.eatswithsoul.com/coffee-ice-cream-pie/