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.

Chocolate-Espresso Ice Cream Pie | Tutti Dolci

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 | Tutti Dolci

Chocolate-Espresso Ice Cream Pie | Tutti Dolci

Chocolate-Espresso Ice Cream Pie
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.

  1. 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!

  2. 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!

  3. 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!

  4. 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.

  5. 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 πŸ™‚

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