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
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.