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Mocha Coffee Ice Cream Pie

Elina James
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Course Desserts
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Crust:
  • 1 ½ cups chocolate cookie crumbs (such as Oreos, finely crushed)
  • ¼ cup unsalted butter, melted
  • 1 tbsp granulated sugar (optional, for extra sweetness)
  • For the Filling:
  • 1 ½ quarts (about 6 cups) coffee ice cream, slightly softened
  • 2 tbsp instant espresso powder (optional, for stronger flavor)
  • ¼ cup hot water (to dissolve espresso powder)
  • ½ cup chocolate fudge sauce (plus more for drizzling)
  • For the Topping:
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder or grated chocolate (for garnish)

Instructions
 

  • Step 1: Prepare the Crust : In a bowl, mix the crushed chocolate cookies, melted butter, and sugar until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze the crust for about 15–20 minutes to set while you prepare the filling.
  • Step 2: Prepare the Coffee Ice Cream Filling : In a small cup, dissolve espresso powder in hot water and let cool slightly. In a large mixing bowl, stir the softened coffee ice cream until smooth and creamy. Mix in the espresso (for a stronger mocha flavor). Swirl in the chocolate fudge sauce gently using a spoon — don’t overmix; you want visible ribbons of fudge throughout.
  • Step 3: Assemble the Pie :Spoon the mocha ice cream mixture into the prepared crust. Smooth the top with a spatula. Cover the pie tightly with plastic wrap or foil and freeze for at least 4–6 hours, or until completely firm.
  • Step 4: Prepare the Whipped Cream Topping :Beat the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl until soft peaks form. Spread or pipe the whipped cream over the frozen pie. Drizzle extra chocolate fudge sauce on top and dust with cocoa powder or sprinkle grated chocolate for garnish.
  • Step 5: Final Chill : Return the pie to the freezer for another 30 minutes before serving to allow the topping to firm up slightly.