This Chocolate Coffee Ice Cream Pie has three flavors of ice cream and the most amazing espresso Oreo cookie crust! While this is especially lovely during the warmer months, I love it any time of year — after any meal!
I have always wondered how an Oreo cookie crust would taste if I added a handful of espresso powder to it. Truthfully, I’ve actually been wondering this for about a year. Now I know. Espresso Oreo cookie crust is absolutely amazing!
We had a birthday dinner for my dad this week. My adorable six-year-old guessed he’d be 25. It was hilarious.
Well, for quite a few more years than 25, my dad has loved two desserts: chocolate chip cookies and coffee ice-cream. He loves all sorts of coffee recipes.
So this was the perfect opportunity to make my espresso Oreo cookie crust!
What makes this Chocolate Coffee Ice Cream Pie so fantastic?
(Yes, of course coffee and chocolate, but not just any coffee and chocolate.)
- Vanilla Bean ice cream.
- Dark chocolate ice cream.
- Turkish coffee ice cream.
- Chocolate covered espresso beans.
- Espresso Oreo Cookie Crust.
The combination of these ice-creams and an espresso-crunchy crust make for an absolutely divine flavor and texture combination. I’m pretty sure this will be our Father’s Day dessert, too!
A Few Keys to Creating a Perfect Ice Cream Pie
- The quality and flavors of the ice-creams.
- The patience to wait until each layer is 100% frozen before adding the next.
- It’s also important for the ice creams to be the proper consistency — you want them soft but not melted when you add them to the pie.
I hope you might consider a fun, casual dinner party this weekend! This Chocolate Coffee Ice Cream Pie is your dessert, and stay tuned for what’s coming tomorrow!
This coffee ice cream pie is hands down one of my favorite coffee desserts ever!
With three flavors of ice cream and the most amazing espresso Oreo cookie crust, this is especially lovely during the warmer months, and is the perfect way to end a meal.
*Please note that most of the prep time is freezing time.
- 34 Oreo cookies
- 2 1/2 tablespoons instant espresso powder
- 1/2 cup unsalted butter, melted
- 1 pint vanilla ice-cream (I like Häagen-Dazs Five Vanilla Bean)
- 1 pint chocolate ice-cream (I like Häagen-Dazs Dark Chocolate)
- 1 pint coffee ice-cream (McConnells Turkish Coffee is my favorite)
- a handful of chocolate covered coffee or espresso beans (optional)
Set the vanilla ice-cream out to soften while you make the crust.
To make the crust, use a food processor to finely grind the Oreos. You want the result to be smooth and without large cookie chunks. Pour the ground Oreos into a large mixing bowl and fold in the espresso powder and the melted butter. Remove about 1/3 cup of the mixture and set it aside.
Add the remaining Oreo-espresso mixture to a 9 1/2 inch pie plate. Using your hands, gently press the mixture to evenly coat the inside of the plate (bottom and all the way up the sides) to form the crust. It should be about 1/4 inch thick. Put the plate in the freezer until firm, about 10 minutes.
Spread the pint of vanilla ice-cream evenly on the crust. Use a small, flat- bottomed spreader to make the layer smooth. Sprinkle about half of the reserved crust mixture over the ice-cream and return the pie plate to the freezer for 40 minutes. After about 20 minutes of freezing time, set the chocolate ice-cream out to soften.
Once the vanilla is very frozen, spread the chocolate pint on top and sprinkle it with the rest of the crust mixture. Again, freeze for about 40 minutes and set the coffee ice-cream out to soften about 20 minutes in. Finally, spread the pint of coffee ice-cream on top and this time, decorate it with the chocolate-covered coffee or espresso beans.
It should be kept in the freezer for at least 40 minutes before serving.
You can make this pie up to four days ahead of time! (Cover it with foil, once it's completely frozen.)
For a gluten-free version, Kinnikinnick and Glutino both make great Oreo-style cookies. They're available at Whole Foods.
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