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!
Disclosure: I received compensation from Nielsen-Massy Vanillas for recipe development purposes. All opinions are my own. For more Nielsen-Massey recipes, click here.
The first time I had a Dairy Queen Ice Cream cake was at a friend’s birthday party. I was probably about 7 years old. My eyes stared in wonderment. I had never heard of an ice cream cake before. How can a cake be made out of ice cream? Then I saw the cake in all it’s glory. It was chocolate cake with a cookies and cream ice cream filling and it was beautiful. I knew this would be the only time I would enjoy such a cake. My parents weren’t in the know when it came to things like this. As far as my mom was concerned if you wanted a cake, you made it yourself.
Here I am an adult with kids of my own and I still haven’t touched another ice cream cake. And, like my mom, I too believe if you want a cake you make it yourself. I also believe that if you want really good ice cream, you make that yourself too. Homemade ice cream is so easy and so delicious. I make homemade ice cream all the time, I even make ice cream sandwiches and popsicles now too! You can learn more about homemade ice cream in my guide to frozen treats.
A case for mocha coffee ice cream pie.
While ice cream cakes are quite popular; I find a good ice cream pie is the way to go. When you cut a slice of ice cream cake how much ice cream are you getting? But with an ice cream pie, well my friends 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. I love using these extracts; they are nothing but good. They are certified gluten-free, certified Kosher, allergen-free and GMO-free! But there’s more!
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.
- 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.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 834Total Fat 46gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 18gCholesterol 132mgSodium 635mgCarbohydrates 103gFiber 4gSugar 70gProtein 11g