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!

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

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.
When crust is frozen, add ice cream and smooth with an offset spatula. Let pie freeze until solid, about 4-6 hours.
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.
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.
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.
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.
Store leftover ice cream pie covered in the freezer for up to 2 days.

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.