Coffee Liqueur Ice Cream Pie Recipes

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COFFEE LIQUEUR ICE CREAM



Coffee Liqueur Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 4h15m

Yield 1 1/2 quarts

Number Of Ingredients 8

3 cups half-and-half
1 cup heavy cream
8 egg yolks
9 ounces sugar
2 ounces coffee liqueur
2 tablespoons instant espresso powder
2 teaspoons vanilla extract
Liquid nitrogen

Steps:

  • Combine the half-and-half and heavy cream in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside. Whisk the egg yolks in a large mixing bowl until they lighten in color. Gradually whisk the sugar into the yolks until smooth.
  • Slowly ladle one-third of the hot dairy into the yolk mixture, whisking constantly. Return this mixture to the pot containing the rest of the dairy. Cook over low heat, stirring frequently, until the custard thickens slightly, enough to coat the back of a spoon and reaches 170 to 175 degrees F.
  • Wash the original mixing bowl. When the custard is ready, transfer to the bowl, whisk in the coffee liqueur, espresso powder and vanilla, and cool at room temperature for 30 minutes. Cover and refrigerate until the temperature drops below 40 degrees F, 3 to 4 hours.
  • Liquid nitrogen procedure: Pour the ice cream base into the bowl of a stand mixer fitted with the paddle attachment. Turn the speed to low. With the mixer running, slowly pour in the liquid nitrogen while counting to ten. Increase the speed to medium and mix for 1 minute. Serve immediately or store in freezer.
  • Ice cream maker procedure: Pour into a prepped ice cream maker and process according to the manufacturer's directions. Within 25 to 30 minutes the ice cream will attain a classic soft-serve consistency. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

WINNING COFFEE ICE CREAM PIE



Winning Coffee Ice Cream Pie image

Contest winner Velma Brown of Turner Station, Kentucky notes: "While coffee ice cream is great, I sometimes vary the flavor of this family favorite. It's one dreamy summertime treat that's always high on requests for dessert."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed
1 can (5 ounces) evaporated milk
1/2 cup sugar
1 pint coffee ice cream, softened
1 chocolate crumb crust (9 inches)
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chopped pecans

Steps:

  • In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely., Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 434 calories, Fat 27g fat (15g saturated fat), Cholesterol 33mg cholesterol, Sodium 178mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

COFFEE LIQUEUR ICE CREAM PIE



Coffee Liqueur Ice Cream Pie image

This recipe combines the flavors of coffee and chocolate into an ice cream pie. For something different, try using coffee or chocolate chip ice cream in place of vanilla.

Provided by Arvilla

Categories     Ice Cream Pie

Time 2h

Yield 8

Number Of Ingredients 11

1 ⅛ cups chocolate wafer cookies, crushed
½ cup unsalted butter, melted
6 tablespoons coffee-flavored liqueur
1 teaspoon instant espresso coffee powder
3 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter
1 pint vanilla ice cream, softened
2 tablespoons coffee-flavored liqueur
1 pint chocolate ice cream, softened
2 tablespoons coffee-flavored liqueur
¾ cup whipped cream, beaten stiff

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the cookie crumbs and melted butter. Press mixture evenly onto bottom and sides of a 9 inch pie pan. Bake crust in oven for 10 minutes. Remove from oven and cool completely.
  • In a small saucepan, heat 6 tablespoons of liqueur and espresso powder over low heat. Heat until warm and powder is dissolved. Stir in chocolate and 1 tablespoon of butter until mixture is melted and smooth. Allow to cool completely.
  • Place vanilla ice cream into mixing bowl with 2 tablespoons of coffee liqueur. Using an electric mixer, blend together on low speed. Spread over bottom of cooled crust and freeze until firm. Then spread cooled chocolate mixture over frozen ice cream. Freeze pie until firm.
  • Blend together chocolate ice cream and 2 tablespoons liqueur. Spread chocolate ice cream mixture over frozen chocolate sauce in pie. Freeze until firm. Serve pie with a decorative piped border of whipped cream around the inside edge of the pie.

Nutrition Facts : Calories 453.7 calories, Carbohydrate 43.5 g, Cholesterol 64.6 mg, Fat 27.1 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 16 g, Sodium 153.2 mg, Sugar 33.3 g

COFFEE LIQUEUR ICE CREAM PIE



Coffee Liqueur Ice Cream Pie image

This recipe combines the flavors of coffee and chocolate into an ice cream pie. For something different, try using coffee or chocolate chip ice cream in place of vanilla.

Provided by ARVILLALAR

Categories     Ice Cream Pie

Time 2h

Yield 8

Number Of Ingredients 11

1 ⅛ cups chocolate wafer cookies, crushed
½ cup unsalted butter, melted
6 tablespoons coffee-flavored liqueur
1 teaspoon instant espresso coffee powder
3 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter
1 pint vanilla ice cream, softened
2 tablespoons coffee-flavored liqueur
1 pint chocolate ice cream, softened
2 tablespoons coffee-flavored liqueur
¾ cup whipped cream, beaten stiff

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the cookie crumbs and melted butter. Press mixture evenly onto bottom and sides of a 9 inch pie pan. Bake crust in oven for 10 minutes. Remove from oven and cool completely.
  • In a small saucepan, heat 6 tablespoons of liqueur and espresso powder over low heat. Heat until warm and powder is dissolved. Stir in chocolate and 1 tablespoon of butter until mixture is melted and smooth. Allow to cool completely.
  • Place vanilla ice cream into mixing bowl with 2 tablespoons of coffee liqueur. Using an electric mixer, blend together on low speed. Spread over bottom of cooled crust and freeze until firm. Then spread cooled chocolate mixture over frozen ice cream. Freeze pie until firm.
  • Blend together chocolate ice cream and 2 tablespoons liqueur. Spread chocolate ice cream mixture over frozen chocolate sauce in pie. Freeze until firm. Serve pie with a decorative piped border of whipped cream around the inside edge of the pie.

Nutrition Facts : Calories 453.7 calories, Carbohydrate 43.5 g, Cholesterol 64.6 mg, Fat 27.1 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 16 g, Sodium 153.2 mg, Sugar 33.3 g

COFFEE ICE CREAM PIE (OREO CRUST)



Coffee Ice Cream Pie (Oreo Crust) image

Make and share this Coffee Ice Cream Pie (Oreo Crust) recipe from Food.com.

Provided by gailanng

Categories     Frozen Desserts

Time 4h40m

Yield 10-12 serving(s)

Number Of Ingredients 9

20 Oreo cookies
5 tablespoons unsalted butter, melted
2 ounces unsweetened chocolate
1/2 cup sugar
1 tablespoon unsalted butter
2/3 cup evaporated milk
2 pints coffee ice cream, softened
1 cup heavy cream or 1 cup whipping cream
2 tablespoons coffee liqueur

Steps:

  • Crush Oreos in a food processor to a fine crumb consistency. Add melted butter and mix well. Press mixture into bottom of a 10-inch pie pan; freeze.
  • Melt chocolate, sugar, butter and milk in the top of a double boiler. Cook over boiling water until sauce thickens slightly, stirring continuously; cool.
  • Spread softened ice cream carefully onto crust. Return to freezer. Whip cream with liqueur until stiff, but not dry. Pour cooled chocolate sauce evenly over ice cream, then spread whipped cream topping over chocolate sauce. Cover with plastic wrap and freeze 4 hours or overnight. Remove pie from freezer 20 minutes before serving.

Nutrition Facts : Calories 466.1, Fat 30.3, SaturatedFat 17.5, Cholesterol 73.8, Sodium 185.4, Carbohydrate 46.8, Fiber 2.2, Sugar 34.5, Protein 5.7

CHOCOLATE COOKIE AND COFFEE ICE CREAM PIE



Chocolate Cookie and Coffee Ice Cream Pie image

Provided by Jennifer Smith

Categories     Coffee     Chocolate     Dessert     Summer     Bon Appétit     Texas

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 cup whipping cream
8 ounces semisweet chocolate chips
1 teaspoon instant coffee crystals
1/2 teaspoon vanilla extract
1 pint coffee ice cream
1 9-inch-diameter purchased chocolate cookie crumb crust
10 chocolate sandwich cookies, crushed coarsely (about 1 cup)
1 pint chocolate ice cream
Additional sandwich cookies

Steps:

  • Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
  • Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
  • Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.

COFFEE CRISP ICE CREAM PIE



Coffee Crisp Ice Cream Pie image

This is nice to have in the freezer for those times you want something sweet to eat. Ive been told it last in the freezer for one month... but mine never has.

Provided by Calee

Categories     Pie

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup butterscotch sundae sauce
1 graham cracker crumb crust
1 1/2 cups milk
1 (3 1/2 ounce) package instant vanilla pudding, 4 serving
3 1/2 cups thawed Cool Whip
4 coffee crisp candy bars

Steps:

  • Pour butterscotch sauce on bottom of prepared 9 inch crumb crust, spread evenly.
  • Prepare instant pudding with milk, following directions on package.
  • Stir in cool whip.
  • Chop coffee crisp bars add three to the cool whip pudding mixture.
  • Reserve one for the topping.
  • Spoon mixture into crumb crust.
  • Place in freezer for 6 hours.
  • Remove pie from freezer 10 minutes before serving.

Nutrition Facts : Calories 457.4, Fat 22.1, SaturatedFat 12.8, Cholesterol 8.7, Sodium 535.4, Carbohydrate 62.6, Fiber 0.7, Sugar 38.4, Protein 4.3

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