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chocolate sandwich coffee granules butter topping coffee liqueur vanilla ice cream cream chocolate-covered coffee beans
Viewed: 95 - Published at: 5 years agoIngredients
- 20 chocolate sandwich style cookies
- 2 tablespoons instant coffee granules
- 14 cup butter, melted
- 23 cup bottled hot fudge topping
- 2 12 tablespoons coffee liqueur, such as Kahlua or 2 12 tablespoons very strong coffee
- 1 quart vanilla ice cream, 2 cups slightly softened
- 1 quart java chip ice cream (Starbucks)
- chocolate-covered coffee beans, chopped
Method
- Coat a 9-in.
- pie plate with non-stick spray.
- Crust: Process cookies and coffee granules in food processor until fine crumbs form.
- Add butter; process until crumbs are moistened.
- Press over bottom and up sides of pie plate.
- Freeze 30 minutes until firm.
- Glaze: Mix ingredients in a small bowl until blended.
- Transfer 1/3 cup to a small ziptop bag; seal bag.
- Cover bowl with plastic wrap; set aside.
- Spread the 2 cups softened vanilla ice cream in crust; freeze 30 minutes until firm.
- Meanwhile, slightly soften 2 cups java chip ice cream.
- Spread evenly on vanilla ice cream.
- Cut tip off 1 corner of ziptop bag; pipe Glaze over ice cream.
- Freeze 30 minutes until glaze and ice cream are firm.
- Meanwhile, soften rest of vanilla ice cream.
- Spread carefully over glaze.
- Freeze 30 minutes.
- Meanwhile, soften rest of java chip ice cream.
- Spread on pie to 1 inches from edge.
- Freeze until firm.
- Stir glaze.
- Spread on pie; sprinkle with espresso beans.
- Freeze at least 4 hours.
- Planning Tip: The finished pie can be wrapped airtight and frozen up to 2 weeks.
