Best 7 Coffee Liqueur Ice Cream Pie Recipes

COFFEE LIQUEUR ICE CREAM

Steps:

• Combine the half-and-half and heavy cream in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside. Whisk the egg yolks in a large mixing bowl until they lighten in color. Gradually whisk the sugar into the yolks until smooth.
• Slowly ladle one-third of the hot dairy into the yolk mixture, whisking constantly. Return this mixture to the pot containing the rest of the dairy. Cook over low heat, stirring frequently, until the custard thickens slightly, enough to coat the back of a spoon and reaches 170 to 175 degrees F.
• Wash the original mixing bowl. When the custard is ready, transfer to the bowl, whisk in the coffee liqueur, espresso powder and vanilla, and cool at room temperature for 30 minutes. Cover and refrigerate until the temperature drops below 40 degrees F, 3 to 4 hours.
• Liquid nitrogen procedure: Pour the ice cream base into the bowl of a stand mixer fitted with the paddle attachment. Turn the speed to low. With the mixer running, slowly pour in the liquid nitrogen while counting to ten. Increase the speed to medium and mix for 1 minute. Serve immediately or store in freezer.
• Ice cream maker procedure: Pour into a prepped ice cream maker and process according to the manufacturer's directions. Within 25 to 30 minutes the ice cream will attain a classic soft-serve consistency. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

WINNING COFFEE ICE CREAM PIE

Steps:

• In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely., Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.

COFFEE LIQUEUR ICE CREAM PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the cookie crumbs and melted butter. Press mixture evenly onto bottom and sides of a 9 inch pie pan. Bake crust in oven for 10 minutes. Remove from oven and cool completely.
• In a small saucepan, heat 6 tablespoons of liqueur and espresso powder over low heat. Heat until warm and powder is dissolved. Stir in chocolate and 1 tablespoon of butter until mixture is melted and smooth. Allow to cool completely.
• Place vanilla ice cream into mixing bowl with 2 tablespoons of coffee liqueur. Using an electric mixer, blend together on low speed. Spread over bottom of cooled crust and freeze until firm. Then spread cooled chocolate mixture over frozen ice cream. Freeze pie until firm.
• Blend together chocolate ice cream and 2 tablespoons liqueur. Spread chocolate ice cream mixture over frozen chocolate sauce in pie. Freeze until firm. Serve pie with a decorative piped border of whipped cream around the inside edge of the pie.

COFFEE LIQUEUR ICE CREAM PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the cookie crumbs and melted butter. Press mixture evenly onto bottom and sides of a 9 inch pie pan. Bake crust in oven for 10 minutes. Remove from oven and cool completely.
• In a small saucepan, heat 6 tablespoons of liqueur and espresso powder over low heat. Heat until warm and powder is dissolved. Stir in chocolate and 1 tablespoon of butter until mixture is melted and smooth. Allow to cool completely.
• Place vanilla ice cream into mixing bowl with 2 tablespoons of coffee liqueur. Using an electric mixer, blend together on low speed. Spread over bottom of cooled crust and freeze until firm. Then spread cooled chocolate mixture over frozen ice cream. Freeze pie until firm.
• Blend together chocolate ice cream and 2 tablespoons liqueur. Spread chocolate ice cream mixture over frozen chocolate sauce in pie. Freeze until firm. Serve pie with a decorative piped border of whipped cream around the inside edge of the pie.

COFFEE ICE CREAM PIE (OREO CRUST)

Steps:

• Crush Oreos in a food processor to a fine crumb consistency. Add melted butter and mix well. Press mixture into bottom of a 10-inch pie pan; freeze.
• Melt chocolate, sugar, butter and milk in the top of a double boiler. Cook over boiling water until sauce thickens slightly, stirring continuously; cool.
• Spread softened ice cream carefully onto crust. Return to freezer. Whip cream with liqueur until stiff, but not dry. Pour cooled chocolate sauce evenly over ice cream, then spread whipped cream topping over chocolate sauce. Cover with plastic wrap and freeze 4 hours or overnight. Remove pie from freezer 20 minutes before serving.

CHOCOLATE COOKIE AND COFFEE ICE CREAM PIE

Steps:

• Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
• Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
• Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.

COFFEE CRISP ICE CREAM PIE

Steps:

• Pour butterscotch sauce on bottom of prepared 9 inch crumb crust, spread evenly.
• Prepare instant pudding with milk, following directions on package.
• Stir in cool whip.
• Chop coffee crisp bars add three to the cool whip pudding mixture.
• Reserve one for the topping.
• Spoon mixture into crumb crust.
• Place in freezer for 6 hours.
• Remove pie from freezer 10 minutes before serving.