chocolate-espresso ice cream pie
What’s a baker to do when temperatures read triple digits for days on end? I can think of no better time to turn to a bakeless treat. Let your freezer do the work for this chocolate-espresso ice cream pie while you stay cool by the nearest body of water, be it pool, lake, or ocean. Topped with homemade magic shell and chocolate-covered espresso beans, you’d never guess that this pie is a lightened up variation on the iconic ice cream pie.
Depending on your preference, assemble a full pie or use a muffin tin for individual pies – I’ve included the steps for both ways. I’m sharing this recipe for July’s Chocolate Party; fittingly, this month’s theme is chocolate ice cream. See more creations or join us and enter your own below the recipe.
Chocolate-Espresso Ice Cream Pie
Crust
4 ounces chocolate wafers
3/4 tsp instant espresso
1 Tbsp honey
2 Tbsp unsalted butter
Filling & Topping
2 cups light coffee ice cream
1/3 cup semisweet chocolate chips
2 tsp vegetable oil
2 ounces chocolate-covered espresso beans
Combine wafers and instant espresso in a food processor; process until finely ground. Place honey and butter in a microwave-safe bowl and heat until melted, about 30 seconds. Add to food processor and pulse until moist. For a full pie, spray a 9-inch pie dish with nonstick spray. Press mixture evenly into prepared dish; freeze 2 hours. For individual pies, spray 8 cups in a standard muffin pan with nonstick spray. Divide mixture evenly among cups, pressing approximately 2 tablespoons into each cup. Freeze 2 hours.
For the filling, place ice cream in a medium bowl and let soften at room temperature for 5 minutes. For a full pie, use an offset spatula to spread ice cream into chilled crust; cover with a piece of wax paper and return to freezer for 4 hours. For individual pies, use an offset spatula to spread 1/4 cup ice cream into each cup; cover with a piece of wax paper and return to freezer for 4 hours.
For the magic shell, place chocolate chips in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted; stir in vegetable oil until shiny and smooth. Let cool to room temperature. For a full pie, drizzle magic shell over pie and top with chocolate-covered espresso beans; freeze for another hour before slicing into wedges and serving. For individual pies, use an offset spatula to pop out of pan. Place pies on a baking sheet, drizzle with magic shell and top with chocolate-covered espresso beans; freeze for another hour before serving.
Yield – 1 pie, 8 servings or 8 individual pies
Calories – 240 (per slice or individual pie)
Carbs – 32
Join the Chocolate Party! Here’s how to participate (the rules):
1. Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2. Include a link back to this post or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.
3. Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
51 comments
Now, this is my kind of ice cream pie…chocolate and espresso with homemade magic shell! Love the option for mini pies, too. Just beautiful, Laura! xo
It doesn’t look light but it does look luscious! I looks like it so easy to put together too, I’m thinking I love everything about this yummy, hot weather treat!
Gorgeous! Love the mini version too!
Loving this! Only recently realised I like coffee and now I’m craving it in everything! This looks perfect for the hot weather we’re finally getting here! 🙂
How decadent! And the minis are so cute!
Beautiful, and delish! I love your pie plate!! ♥
Lol… We had the same idea though: A chocolate ice cream pie! So it is true that ‘good minds think alike.’ Gorgeous photos and delicious pie(s), Laura! Have a great week!
I agree that there is nothing better than frozen treats on these scorching hot days. Your chocolate-espresso creation is so tempting, Laura:)
Chocolate & Espresso? Sign me up! I could use a slice of this creamy, cold deliciousness; we’ve been having crazy hot weather here too! 🙂
Nice! I love that you did the mini’s. We are also having a heat wave – not triple digits but it’s in the 90’s!
Great delicious sweet idea to both beat the heat and for the chocolate party !! Have a great week 😉
all i know is: this is kindof ridiculous, it looks so deceptively difficult to do. i love the combo of chocolate and coffee!
Just the dessert we “need” this busy week! Easy to prepare without turning on the oven and even better it can be made ahead of time and ready as needed! Just scrumptious Laura!
If it wasn’t a frosty pea-soup kinda morning, Laura, I might be indulging in a slice of your sublime pie instead of a warm vanilla macchiato! Lovely recipe as always.
You had me at chocolate and espresso! This pie looks delicious. I can go for a big slice right now. YUM!
The choco-holic in me wants this so badly right now! Amazing tart!
I looooove espresso in baked goods. This is gorgeous, Laura!
You see I love coffee flavoured things more than drinking coffee and this sounds divine Laura! 😀
Laura, I make chocolate ice cream pies ALL the time, but never one this gorgeous!!! Just stunning, my friend.
Ice cream pie is always the perfect dessert for summer! Plus you can never have too much chocolate!!
Talk about a pick me up dessert. Chocolate and Expresso! Yes. Please.
A beautiful pie, Laura. And while I like the mini pies, too…I LOVE your pie plate. As always your photography is just stunning! These were a great idea for this month’s chocolate party!
All the decadent delights of dessert in one pie is a mighty way to celebrate the 4th. Or summer. Or Monday…or any other reason =)
Thank you for sharing the how-to, Laura.
So pretty, and what a great no bake treat. I am thinking of baking something tomorrow, and thinking I better do it before 9am and it heats up! LOVE your pie plate!
Um… wow… speechless. Send me a slice. Or the entire pie… K? Thanks! xoxo 🙂
This looks like a wonderful cool pie for Summer.
What a awesome combination and such a great dessert to serve on a hot summer day. Love this!
This is soooo beautiful, and I love the photos!
I wonder… if it’s only me who never had “ice cream pie”… Ice cream cake, yes, but pie…not yet! Such a beautiful ice cream pie, Laura. The pie pan (or how do you call it?) looks antique and beautiful!
Did someone say, “Chocolate?” I’m on board!
I learned about ice cream pies via liz last year. I still havn’t dared to make my own because of the constant heat and no AC conditions here but I hope so I could try yours asap!
I want that pie dish! This looks incredible.
That’s just gorgeous!!
This is my kind of ice cream pie! Love it!
A no bake pie that is cold and chocolatey…that is a winning combination. I really like the idea of the mini ones.
If your decide to give away the pie dish, I’ll give you my address! …and I love what’s in it too!!!
LOL thanks Carol, I’m sure it comes as no surprise that I bought the dish just for the pie :).
I’ll be honest – I don’t like pie. But I’d still faceplant myself in this one. The end.
What a beautiful pie! Perfect dessert for this hot 4th of July!
I don’t even know how to express how much I LOVE this post! The pictures, the pie… the chocolate covered espresso beans?! Ugh, I love it all!!!
Oh yum Laura! It’s gorgeous! It really doesn’t look like it’s light at all, and I have to agree that pie pan is perfection.
Hope you are keeping cool. Ice cream pie is the ideal way to cool down! LOL! I love the combination of chocolate and espresso. A true classic. Can’t go wrong with that!
You’ve combined all of my favorites into one awesome recipe!! Can’t go wrong with chocolate, espresso, ice cream and then pie!!! YUMMERS!
You just did AWSM with this pie. No need to turn the oven, no baking and a pie. How can anything beat that! Love the work on art with this pie.
Love the minature versions
Oh this pie. Drooling!
No-bake treats are perfect for the summer. This looks scrumptious.
Triple digits?! For days? Oh heck no.
I feel guilty for posting baked stuff now. I think it was cooler everywhere this year!
And this pie looks amazing. So dark and dreamy! 🙂
It looks like great minds think a like! I decided on something similar for my challenge. It is something I would make again in summer for the kids, and in difference flavours.
Your images are always so spectacular! I love looking at them for the styling and technique, so beautiful 🙂
This is my kind of cake – love espresso and love chocolate and love ice cream! You made the perfect cake. Happy 4th of July!
This looks absolutely stunning Laura! I love coffee and chocolate together and would die for a slice of this pie right now! It’s so hot and humid today!
Thanks for sharing.