Celebrate National Ice Cream Month with this super easy ice cream dessert!

By: Jodie Shield, MED, RDN

On a hot, sticky, summer night this refreshing pie is the perfect dessert. I tweaked Betty Crocker’s original recipe and now it’s my go-to basic recipe for making ice cream pie. Feel free to swap out the coffee ice cream and use strawberry, vanilla, or what every flavor you crave. Frozen yogurt and gelato work, too. In a pinch, I even use a ready-to-eat cookie crust. For best results, let the pie stand in the refrigerator for about 15 minutes before serving.  For more easy and delicious frozen dessert recipes try my Frozen Peanut Butter Fudge Pie and Orange Sorbet.

Cappuccino Ice Cream Pie

8 servings

Prep Time = 20 minutes

Cooking Time = 0 minutes

Freezing Time = 2 hours

 

Ingredients:

  • 30 chocolate wafer cookies, crushed (about 1 ½ cups)
  • ½ cup butter, softened
  • ¼ cup coconut
  • 1 quart (4 cups) coffee ice cream, slightly softened
  • ½ cup hot fudge topping, warmed

Directions:

  1. In medium bowl, mix crushed chocolate wafers, butter, and coconut. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes.
  2. Carefully spoon softened ice cream into chilled crust. Cover and freeze 2 hours or until firm.
  3. Drizzle hot fudge topping over each pie slice. Serve immediately.

Nutritional Information per Serving (with1-tablespoon fudge sauce): 416 calories, 6 grams protein, 42 grams carbohydrate, 27 grams fat, 15 grams saturated fat, 56 milligrams cholesterol, 2 grams fiber, 225 milligrams sodium

 

 

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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