Chocolate Espresso Ice Cream Pie

Warm summer days call for no-bake desserts, and chocolate espresso ice cream pie makes the most decadent frozen treat! This simple ice cream pie features a press-in chocolate cookie crust and plenty of espresso (or coffee) ice cream. Topped with vanilla whipped cream, chocolate fudge sauce, and chocolate shavings, this is one epic frozen pie!

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Perfect Chocolate Espresso Ice Cream Pie

Crust – Made with crushed chocolate wafer cookies (you can also substitute Oreo cookies with the filling removed), the chocolate cookie crust comes together quickly in a food processor. Press the crust evenly and firmly into a 9-inch pie pan, and freeze for 1 hour to set. After 1 hour, fill the pan with ice cream, smoothing with an offset spatula. Return the pie to the freezer and freeze until solid, 4-6 hours.

Vanilla Whipped Cream – For the homemade whipped cream, beat heavy cream in a chilled mixer bowl with the wire whip attachment until cream begins to thicken. Gradually add powdered sugar, then add vanilla and beat until stiff peaks form.

Chocolate Fudge Sauce – Rich and delicious chocolate fudge sauce comes together quickly on the stovetop. Combine chocolate chips, salt, sweetened condensed milk, butter, and heavy cream in a saucepan and heat over medium heat, whisking until chocolate chips are melted and mixture is smooth. Whisk in vanilla and light corn syrup.

Pour fudge sauce into a glass bowl to cool slightly before using. You can make this sauce ahead and store in an airtight container in the refrigerator up to a week. Microwave the sauce in 10-second bursts in the microwave, stirring until smooth, before using.

Assemble and Serve – Pipe whipped cream over ice cream pie and freeze for 20 minutes. Dip a sharp knife in hot water and wipe dry before slicing ice cream pie. Serve slices topped with chocolate fudge sauce and chocolate shavings (or chocolate covered espresso beans!).

Love ice cream pie? You may also like my chocolate cherry ice cream pie!

Chocolate Espresso Ice Cream Pie

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• Author: Laura Kasavan
• Prep Time: 40 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes (plus freezing time)
• Yield: 1 pie, 8 servings
• Category: Dessert
• Method: Freeze
• Cuisine: American

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Description

Chocolate espresso ice cream pie topped with whipped cream and chocolate fudge sauce makes the best frozen treat! You’ll love this no-bake ice cream pie!

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Ingredients

Ice Cream Pie

• 9 oz chocolate wafer cookies
• 2 Tbsp sugar
• pinch of salt
• 6 Tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1.5 quarts (6 cups) espresso or coffee ice cream, slightly softened

Whipped Cream

• 1 cup cold heavy cream
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract

Chocolate Fudge Sauce

• 1 cup semisweet chocolate chips
• pinch of salt
• 1/2 cup sweetened condensed milk
• 2 Tbsp unsalted butter, cubed
• 2 Tbsp heavy cream
• 1/2 tsp vanilla extract
• 1 Tbsp light corn syrup

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Instructions

1. Combine chocolate wafer cookies, sugar, and salt in a food processor and pulse into fine crumbs. Add butter and vanilla, and pulse until incorporated. Press crust evenly and firmly into a 9-inch pie pan and freeze for 1 hour.
2. When crust is frozen, add ice cream and smooth with an offset spatula. Let pie freeze until solid, about 4-6 hours.
3. For the vanilla whipped cream, pour heavy cream into a chilled mixer bowl fitted with wire whip attachment. Beat cream on medium-high speed until cream begins to thicken; gradually add powdered sugar. Add vanilla and beat until stiff peaks form.
4. Transfer vanilla whipped cream to a piping bag fitted with a large star tip and pipe decoratively over ice cream pie. Return to freezer for 20 minutes to set.
5. For the chocolate fudge sauce, combine chocolate chips, salt, sweetened condensed milk, butter, and heavy cream in a saucepan. Heat over medium heat, whisking until chocolate chips are melted and mixture is smooth. Whisk in vanilla and corn syrup. Pour chocolate sauce in a glass bowl to cool slightly.
6. Dip a sharp knife in hot water and wipe dry before slicing ice cream pie. Serve slices topped with chocolate fudge sauce and chocolate shavings.
7. Store leftover ice cream pie covered in the freezer for up to 2 days.

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Notes

Make ahead: Chocolate fudge sauce can be made in advance and stored in an airtight container in the refrigerator up to a week. Microwave the sauce in 10-second bursts in the microwave, stirring until smooth, before using.