Creamy mocha coffee ice cream rests on a chocolate wafer crust and is topped with a decadent chocolate mocha ganache.
This ice cream pie is absolutely dreamy! It is a simple yet impressive dessert that will beat any store-bought frozen treat!
The luscious mocha coffee ice cream rests on a simple chocolate wafer crust that has been coated with a light drizzle of caramel. I layered that same caramel throughout the mocha coffee ice cream. And just when I thought I was finished with this pie, I made a chocolate mocha ganache to top it off. This pie is what dreams are made of. It will beat any ice cream cake you can ever buy. Heck, it just might beat any cake period.
Mocha latte ice cream pie
With an ice cream pie, it is all about the ice cream. There is no cake to get in the way of enjoying all the lusciously creamy ice cream. And this mocha coffee ice cream is so rich and creamy. The ample chocolate flavor features mocha undertones that deepen the flavor of the ice cream. The secret weapon in this mocha coffee ice cream is the use of Nielsen-Massy coffee AND chocolate extracts. These extract flavors compliment each other so perfectly. Not one stands out more than the other, and their individual flavor profiles are robust and full-bodied.
- Pasteurized egg product
- Granulated sugar
- Nielsen-Massey Chocolate Extract
- Nielsen-Massey Coffee Extract
- Heavy cream
- Half and half
- Espresso powder
- Cocoa powder
- Chocolate wafer
- Caramel ice cream topping
- Heavy cream
- Semi-sweet chocolate
- Coffee extract
How to Make Mocha Coffee Ice Cream Pie
Prepare the ice cream:
- In a blender combine the egg product, sugar, and extracts until well blended.
- Add in the heavy cream, half and half, and blend again until smooth.
- Add in the espresso powder and cocoa powder and blend until fully mixed.
- Place the ice cream base into the fridge for at least 1 hour or up to 24 hours. The longer that it chills the creamier your ice cream will be.
- Prepare the ice cream in an ice cream maker according to the manufacturer’s instructions.
- Place the ice cream into a freezer-safe container and freeze until firm.
Prepare the crust:
- Place the wafers into a food processor and process them until they look like fine crumbs.
- Stream in the melted butter until it is fully incorporated.
- Press the chocolate crumbs into a 9-inch pie plate. I like to use a glass or measuring cup to help press it out flat.
- Bake in the oven at 350 degrees F for 10 minutes.
- Let the crust cool completely.
- When the crust has fully cooled, drizzle 1/4 cup of caramel sauce over the bottom of the crust.
- Scoop 1.3 of the ice cream over the crust.
- Drizzle another 1/4 cup of caramel over the ice cream.
- Repeat the layers with caramel and ice cream.
- Place the pie into the freezer for at least 1 hour so that it can set completely.
How long is mocha ice cream pie good for?
This pie could actually last for months in the freezer if properly stored. The only big concern is freezer burn because that changes the texture and makes it less flavorful. So eat it within 3 months for the best tasting experiences!
Substitutes for the extracts
If you don’t have coffee extract or chocolate extract for this recipe just use vanilla extract in their place. While the pie won’t come out as strong in flavor it will still come out quite tasty.
Can I use regular eggs?
Yes, switch out the 4 ounces of eggbeaters for 1/2 cup of eggs (this is about 2 whole eggs).
For yummy ice cream cake recipes check out these tasty frozen desserts
- Oreo Ice Cream Cake
- Reeses Ice Cream Cake
- Snickers Ice Cream Cake Recipe
- Chocolate Chip Cookie Ice Cream Pie
- Caramel Macchiato Ice Cream Cake
- Smores Ice Cream Cake
- Chocolate Chip Cookie Ice Cream Cake
- 4 oz pasteurized egg product (such as EggBeaters)
- 1 cup sugar
- 2 teaspoons Nielsen-Massey Chocolate Extract
- 2 teaspoons Nielsen-Massey Coffee Extract
- 2 cups heavy cream
- 1 cup half and half
- 3/4 teaspoon espresso powder
- 3 tablespoon cocoa powder
- 30 chocolate wafer
- 4 tablespoons butter, melted
- 1/2 cup caramel ice cream topping
- 1/2 cup heavy cream
- 4 oz semi sweet chocolate, chopped
- 1 teaspoon coffee extract
- 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.
Amount Per Serving Calories 834Total Fat 46gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 18gCholesterol 132mgSodium 635mgCarbohydrates 103gFiber 4gSugar 70gProtein 11g