Mocha Coffee Ice Cream Pie Recipes

MOCHA COFFEE ICE CREAM PIE

Steps:

• Prepare the ice cream: in a blender combine the egg product, sugar and extracts until blended. Add heavy cream and half and half and blend until combined. Add espresso powder and cocoa powder and blend until fully incorporated. Place ice cream base in the refrigerator for at least an hour or up until 24 hours. The longer the base chills, the creamier your ice cream will be.
• Prepare ice cream in an ice cream maker according to the manufacturers instructions. Place ice cream in a freezer-safe container and freeze until firm.
• To prepare the crust, place wafers in a food processor and process until you have fine crumbs. Stream in melted butter until it is fully incorporated. Press chocolate crumbs into a 9 inch pie plate. I found that using a 1-cup measuring cup worked well in pressing the mixture into an even layer on the bottom and sides of my pie plate. Bake your crust in a 350 degree oven for 10 minutes. Allow crust to cool completely.
• When crust is completely cool, drizzle 1/4 cup of caramel sauce over the bottom of the crust. Scoop a 1/3 of the ice cream over the crust. Drizzle another 1/4 cup of the caramel over the ice cream. Repeat with remaining caramel and ice cream. Place pie in the freezer for at least an hour so that it can set completely. (Place a cookie try under your pie plate in the event that any ice cream spills over the side.)
• To prepare your ganache, start by placing your chopped chocolate in a bowl. In a small saucepan, heat heavy cream over medium heat until bubbles begin to form around the edge. Do not let the cream boil. Pour cream over the chocolate and add the coffee extract. Allow mixture to sit for 5 minutes; whisk until thick and smooth. Gently spread ganache over the ice cream pie. Place pie back in the freezer for another hour or until ready to serve.

MOCHA ALMOND ICE CREAM PIE

Steps:

• Prepare crust by combining softened butter and brown sugar in a medium bowl.
• Beat until fuffy.
• Beat in vanilla and egg yolk.
• Gradually blend in flour until mixture is combined.
• Blend in finely chopped chocolate.
• Press mixture evenly and firmly over bottom and sides of a 9 inch pie pan.
• Pierce bottom in several places with a fork.
• Bake crust in a preheated 375* oven until lighltly browned, about 12-14 minutes.
• Cool in a wire rack at least 30 minutes.
• Prepare filling: Mix almonds, brown sugar and melted butter.
• Add 1/4 cup of the coarsely chopped chocolate and mix lightly.
• Spread half of the softened ice cream in the cooked, cooled crust.
• Sprinkle evenly with half of the almond mixture.
• Cover with remaining ice cream,then remaining almond mixture, then place in freezer.
• Place remaining 1/4 cup coarsely chopped chocolate in top of double boiler over hot (not boiling) water, until melted.
• Stir in salad oil.
• Remove partially frozen pie from the freezer.
• Drizzle melted chcolate over the pie, dribbling from a spoon, or cone of rolled paper to pipe it on.
• Return pie to freezer.
• When top is set,cover with foil and freeze until firm, at least 4 more hours.
• To serve, remove pie from freezer about 30 minutes before cutting.

"JAMOCHA" ICE-CREAM PIE

Steps:

• Make Coffee Pat-in-Pan Pie Crust.
• Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
• Spread hot fudge topping over ice cream in pie crust. Carefully spread remaining pint of ice cream over topping. Cover and freeze at least 2 hours until firm but no longer than 2 weeks.
• To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.