COFFEE ICE CREAM PIE: National Ice Cream Pie Day!

Warm where you are today? Here's an easy (20 minutes to make - and then freeze) no-bake recipe that has a great chocolate cookie crust that includes coconut and chopped nuts along with the chocolate wafers. This recipe is adapted  slightly from Pillsbury. As I've mentioned many times, the big 'food product' sites often have fabulous recipes. You can adapt and update as you like, and they're a springboard for ideas, so be sure and check them out!

COFFEE ICE CREAM PIE

Ingredients
30 chocolate wafers, crushed (about 1-1/2 cups)
1/2 cup butter, softened
1/4 cup coconut  (I like toasted coconut)
3 Tbsp finely chopped macadamia nuts (or cashews)

Filling 
1 quart coffee ice cream, slightly softened

Topping 
1 cup hot fudge sauce, warmed
Whole macadamia nuts (or cashews), if desired

Directions
In medium bowl, mix crushed chocolate wafers, butter, coconut, and finely chopped macadamia nuts.
Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes.
Carefully spoon softened ice cream into chilled crust.
Cover and freeze about 2 hours or until firm.
Top individual servings with fudge sauce, chopped macadamia nuts, and chopped chocolate covered coffee beans.
Cover and freeze any remaining pie.

To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving. 

NO CHURN COFFEE ICE CREAM WITH CHOCOLATE CHIPS: Coffee Ice Cream Day!

Happy Coffee Ice Cream Day! I'm not a coffee drinker, but I do like Coffee Ice Cream. And what could be better than Coffee Ice Cream with Chocolate Chips? Don't have an ice cream maker? No worries. This is the recipe for you. 

No Churn Coffee Ice Cream with Chocolate Chips

Ingredients
1 can (14 ounce) sweetened condensed milk
1 Tbsp pure vanilla extract
1/2 cup strong cold coffee
2 cups cold heavy cream
1/3 cup chocolate chips

Directions
In medium bowl, stir together condensed milk, vanilla, coffee, and chocolate chips.
In separate bowl of standing mixer, whip cream until soft peaks form.
Whisk one third of whipped cream into coffee mixture.
Fold remaining whipped cream into coffee mixture until incorporated.
Pour into 9 × 5-inch loaf pan, cover with plastic wrap, and freeze until firm -- about 6 hours or overnight.

How easy is that?

CHOCOLATE COFFEE ICE CREAM PIE: National Coffee Ice Cream Day

bHere's a really easy Ice Cream Pie to celebrate Coffee Ice Cream Day! This recipe is adapted from an old recipe in Bon Appetit. In this recipe you use both coffee and chocolate ice cream!

CHOCOLATE COFFEE ICE CREAM PIE

Ingredients
1 cup whipping cream
8 ounces dark chocolate, chopped
1 tsp instant coffee crystals
1/2 tsp pure vanilla extract
1 pint coffee ice cream, softened
1- 9 inch chocolate cookie crust*
10 Oreos, crushed coarsely (about 1 cup)
1 pint chocolate ice cream, softened

Directions

Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chunks; whisk until chocolate is melted. 

Whisk in coffee and vanilla. Let cool.

Spread softened coffee ice cream evenly in crust. 

Pour 3/4 cup chocolate sauce over ice cream; sprinkle with crushed Oreos. 

Freeze until ice cream is firm (20 minutes). 

Drizzle rest of sauce (about 1/3 cup?) over pie. 

Spread softened chocolate ice cream (gently) on top. Sprinkle with crushed Oreos.

Freeze pie until firm, 2 hours at least.

COFFEE ICE CREAM PIE: National Coffee Ice Cream Day!

Warm where you are today? Here's an easy (20 minutes to make - and then freeze) no-bake recipe that has a great chocolate cookie crust that includes coconut and chopped nuts along with the chocolate wafers. It's a very versatile crust and would also be great with a key lime filling, as well as any other ice cream flavor. This recipe is adapted  slightly from Pillsbury. As I've mentioned many times, the big 'food product' sites often have fabulous recipes. You can adapt and update as you like, and they're a springboard for ideas, so be sure and check them out!

COFFEE ICE CREAM PIE

Ingredients
30 chocolate wafers, crushed (about 1-1/2 cups)
1/2 cup butter, softened
1/4 cup coconut  (I like toasted coconut)
3 Tbsp finely chopped macadamia nuts (or cashews)

Filling 
1 quart coffee ice cream, slightly softened

Topping 
1 cup hot fudge sauce, warmed
Whole macadamia nuts (or cashews), if desired

Directions
In medium bowl, mix crushed chocolate wafers, butter, coconut, and finely chopped macadamia nuts.
Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes.
Carefully spoon softened ice cream into chilled crust.
Cover and freeze about 2 hours or until firm.
Top individual servings with fudge sauce, chopped macadamia nuts, and chopped chocolate covered coffee beans.
Cover and freeze any remaining pie.

To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving. 

COFFEE ICE CREAM PIE: National Coffee Ice Cream Day

Coffee Ice Cream Pie Photo: Pillsbury

Warm where you are today? Here's an easy (20 minutes to make - and then freeze) no-bake recipe that has a great chocolate cookie crust that includes coconut and chopped nuts along with the chocolate wafers. It's a very versatile crust and would also be great with a key lime filling, as well as any other ice cream flavor. This recipe is adapted  slightly from Pillsbury. As I've mentioned many times, the big 'food product' sites often have fabulous recipes. You can adapt and update as you like, and they're a springboard for ideas, so be sure and check them out!

COFFEE ICE CREAM PIE

Ingredients
30 chocolate wafers, crushed (about 1-1/2 cups)
1/2 cup butter, softened
1/4 cup coconut  (I like toasted coconut)
3 Tbsp finely chopped macadamia nuts (or cashews)

Filling 
1 quart coffee ice cream, slightly softened

Topping 
1 cup hot fudge sauce, warmed
Whole macadamia nuts (or cashews), if desired

Directions
In medium bowl, mix crushed chocolate wafers, butter, coconut, and finely chopped macadamia nuts.
Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes.
Carefully spoon softened ice cream into chilled crust.
Cover and freeze about 2 hours or until firm.
Top individual servings with fudge sauce, chopped macadamia nuts, and chopped chocolate covered coffee beans.
Cover and freeze any remaining pie.

To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving. 

NO CHURN COFFEE ICE CREAM WITH CHOCOLATE CHIPS: National Ice Cream Day

Happy Ice Cream Day! I'm not a coffee drinker, but I do like Coffee Ice Cream. And what could be better than Coffee Ice Cream with Chocolate Chips? Don't have an ice cream maker? No worries. This is a recipe for you. 

No Churn Coffee Ice Cream with Chocolate Chips

Ingredients
1 can (14 ounce) sweetened condensed milk
1 Tbsp vanilla extract
1/2 cup strong cold coffee
2 cups cold heavy cream
1/3 cup chocolate chips

Directions
In medium bowl, stir together condensed milk, vanilla, coffee, and chocolate chips.
In separate bowl of standing mixer, whip cream until soft peaks form.
Whisk one third of whipped cream into coffee mixture.
Fold remaining whipped cream into coffee mixture until incorporated.
Pour into 9 × 5-inch loaf pan, cover with plastic wrap, and freeze until firm -- about 6 hours or overnight.

How easy is that?

NO CHURN COFFEE ICE CREAM WITH CHOCOLATE CHIPS!

I'm not really a coffee drinker, but I do like Coffee Ice Cream. And what could be better than Coffee Ice Cream with Chocolate Chips? Don't have an ice cream maker? No worries. Here's another of those Retro Recipes for ice cream without churning. 

No Churn Coffee Ice Cream with Chocolate Chips!

Ingredients
1 can (14 ounce) sweetened condensed milk
1 Tbsp vanilla extract
1/2 cup strong cold coffee
2 cups cold heavy cream
1/3 cup chocolate chips

Directions
In medium bowl, stir together condensed milk, vanilla, coffee, and chocolate chips.
In separate bowl of standing mixer, whip cream until soft peaks form.
Whisk one third of whipped cream into coffee mixture.
Fold remaining whipped cream into coffee mixture until incorporated.
Pour into 9 × 5-inch loaf pan, cover with plastic wrap, and freeze until firm -- about 6 hours or overnight.

How easy is that?

No Churn Coffee Ice Cream with Chocolate Chips

Today is National Coffee Ice Cream Day. I'm not really a coffee drinker, but I do like coffee ice cream. And what could be better than Coffee Ice Cream with Chocolate Chips? Don't have an ice cream maker? No worries. Here's another of those vintage recipes for ice cream without churning. 

No Churn Coffee Ice Cream with Chocolate Chips!

Ingredients
1 can (14 ounce) sweetened condensed milk
1 Tbsp Madagascar vanilla extract
1/2 cup strong cold coffee
2 cups cold heavy cream
1/3 cup chocolate chips

Directions
In medium bowl, stir together condensed milk, vanilla, coffee, and chocolate chips.
In separate bowl of standing mixer, whip cream until soft peaks form.
Whisk one third of whipped cream into coffee mixture.
Fold remaining whipped cream into coffee mixture until incorporated.
Pour into 9×5-inch loaf pan, cover with plastic wrap, and freeze until firm -- about 6 hours or overnight.

Chocolate Crunch Ice Cream Pie: National Ice Cream Pie Day

Today is National Ice Cream Pie Day. I've posted many ice cream pie recipes. They're very easy. I suggest you make a nice chocolate cookie crust, soften some ice cream and put it in the pie shell (after you've put the pie shell in the freezer for 1/2 hour). Top with sprinkles or chocolate curls and freeze.

Want to get a bit fancier? Here's a wonderful Retro Recipe from an old magazine for Chocolate Crunch Ice Cream Pie. The chocolate crust is made with chocolate, coconut, oatmeal, nuts and butter! Great combo.

I found this recipe on one of my favorite sites: Recipe Curio. This site is still up but hasn't been updated in about 6 years. Anyone know why? Or if the blogger is posting elsewhere? We share an affinity for older recipes and ads, and she has also found some great old handwritten recipes and cookbooks and pamphlets.

I use hazelnuts in the pie crust, but almonds would be great, too. This recipe is gluten-free. Always good! Also, you don't need to make the 'coffee' ice cream recipe. Buy some.. or use another type of ice cream.. or use your own recipe.

Chocolate Crunch Ice Cream Pie
(Makes one 9-inch pie)

Roll your pie and coffee into one spectacular of a dessert–a chocolate crunch shell mounded with scoops of coffee-flavored ice cream.

1/4 cup semisweet chocolate pieces
2 tablespoons butter or margarine, melted
2/3 cup coconut, toasted
2/3 cup oatmeal, toasted
1/4 cup finely chopped nuts (I like hazelnuts)

Coffee Ice Cream:

1 quart vanilla ice cream, softened
3/4 to 1 1/2 teaspoons instant coffee powder

Melt chocolate pieces and butter over hot water. In bowl, combine coconut, oatmeal, and nuts. Add chocolate mixture. Press firmly in 9-inch buttered pie plate. Freeze 30 minutes.

To make coffee ice cream, combine softened vanilla ice cream with coffee powder till well blended. Spoon into pie shell. (If mixture is too soft, return to freezer before spooning into shell.) Freeze till firm, about 2 or 3 hours, or overnight.

For easier cutting, dip bottom of pie plate in hot water for a few seconds.

Easy Coffee Ice Cream Pie with Chocolate Cookie Crust

Coffee Ice Cream Pie Photo: Pillsbury

Warm where you are today? Here's an easy (20 minutes to make-and then freeze) no bake recipe that has a great chocolate cookie crust that includes coconut and chopped nuts along with the chocolate wafers. It's a very versatile crust and would be great with key lime pie, as well as any other ice cream pie. This recipe is adapted  slightly from Pillsbury. As I've mentioned many times, the big 'food product' sites often have fabulous recipes. You can adapt and update as you like, and they're a springboard for ideas, so be sure and check them out!

COFFEE ICE CREAM PIE

Ingredients
30 chocolate wafers, crushed (about 1-1/2 cups)
1/2 cup butter, softened
1/4 cup coconut  (I like toasted coconut)
3 Tbsp finely chopped macadamia nuts (or cashews)

Filling 
1 quart coffee ice cream, slightly softened

Topping 
1 cup hot fudge sauce, warmed
Whole macadamia nuts (or cashews), if desired

Directions
In medium bowl, mix crushed chocolate wafers, butter, coconut and finely chopped macadamia nuts.
Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes.
Carefully spoon softened ice cream into chilled crust.
Cover and freeze about 2 hours or until firm.
Top individual servings with fudge sauce, chopped macadamia nuts, and chopped chocolate covered coffee beans.
Cover and freeze any remaining pie.

To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving.