Rich Coffee Ice Cream flavored with smooth Irish Whiskey and set into a chocolate cookie crust, Irish Coffee Ice Cream Pie may be the hit of your St Patrick’s Day!
Ever create something that is… half perfection? Like a pie with a great filling and an imperfect crust. I just did. Sigh.
It started when my kids came home for spring break this past week. To celebrate (besides going out and eating too much), I decided to make an Irish Coffee Ice Cream Pie. I love having additional mouths to help eat… all the treats.
That diet stuff you know.
Over the years I’ve made many an ice cream pie in a commercial chocolate cookie crust. The kind in the aluminum tin with the plastic top, like the graham cracker crusts. Perfection. Every Time.
This time I thought I’d enhance the warm flavor of Coffee Ice Cream with the smooth taste of Irish Whisky. Topped with whipped cream rosettes and chocolate covered espresso beans. Sound good?
And I’d get even fancier and make my own crust. Impress the kids with a snazzy pie popped out of a spring form pan. I did like the way it looked. You just couldn’t cut through the crust. What, you want to cut your pie with a knife, not a chisel?
But we coped and in the end it was good enough so when I got up Sunday morning all that was left were a few loose espresso beans.
So today’s recipe uses a commercial chocolate crust, which I’ve used many times without a hitch. And the pictures don’t match. But the filling was perfect. Take my word…
- 1 chocolate cookie pie crust
- 1 quart coffee ice cream (see note)
- 2 Tablespoons Irish Whiskey
- whipped cream
- 12 chocolate covered espresso beans for garnish
- Soften the ice cream in the refrigerator until starting to soften. Scoop out 4 cups (1 quart) into a mixing bowl. Add whiskey and beat with a whisk until well combined (a whisk produced more even mixing, with less melting then using a blender or a spoon).
- Spoon ice cream mixture into pie crust, smooth out the surface and return to freezer.
- Before serving, top with whipped cream rosettes and chocolate covered espresso beans. Store any leftovers in the freezer.
- The alcohol/ice cream ratio can be a challenge. You want enough to taste the whiskey but too much will keep the ice cream from freezing. I used Edie's but a denser ice cream like Hagen-Dasz might handle a little more whiskey--I haven't tested. But the whiskey flavor came through well, even at the light amount.
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