Easy Iced Coffee and Cream Pie?
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You really have to make this! A pie that tastes like an iced cappuccino and is a cool, yummy summertime treat – one Iced Coffee and Cream Pie just won’t be enough! Do you like chocolate, vanilla, coffee,and toffee? Then you will love this wickedly delicious ice cream pie with a crunchy oreo style crust that will disappear in minutes. It really did!
Yesterday was our annual Golf Tournament at the Double M, and we were all asked to take a dish to contribute to the buffet. Of course I was making another Pies of Summer creation – this time a confection of frosty chocolate, coffee and toffee flavours… Iced Coffee and Cream.
Yum Yum! I started to cut it on the buffet table, and honestly people were lining up to get a piece! So here it is – just for you, so easy to put together, I made it while my husband was barbecuing dinner!
- 26 chocolate cream filled sandwich cookies
- 1 quart 1 litre chocolate ice cream
- ½ cup 250 ml coffee liqueur
- 2 cups 1 litre whipped cream – sweetened with sugar** (see below for tip!)
- 3 tbs. butter
- 1 quart 1 litre vanilla ice cream
- 1 cup 500 ml crushed Heath Bars (Skor in Canada)I used 6 bars in total
- Mixed crush cookies use your food processor with melted butter and press into 9” pie plate
- Chill while preparing the filling
- Stir chocolate ice cream to soften and blend in ¼ c of the coffee liqueur
- Spoon into pie shell
- Sprinkle with crushed Heath bars and put in the freezer for 30 minutes
- (NB: the chocolate ice cream layer must be solid before the vanilla layer is added)
- Soften vanilla ice cream and ¼ c of coffee liqueur
- Spoon over the chocolate mixture
- Freeze overnight
- Garnish by piping whipped cream around the pie - I went around the pie twice
- Sprinkle another crushed Heath bar in the centre
- Cut into wedges and drizzle some coffee liqueur over the top
- A coffee lover’s dream!! What a wonderful dessert to serve when friends pop in and so easy.
**I substituted piping the fresh whipped cream for the real whipped cream that comes in a can. Just personal preference, whipping cream really doesn’t take much time – and you need to have a piping sleeve to do the job. Using the real whipped cream in the can took literally seconds!
What a beautiful presentation….
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