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
Prep Time = 20 minutes
Cooking Time = 0 minutes
Freezing Time = 2 hours
- 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
- 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.
- Carefully spoon softened ice cream into chilled crust. Cover and freeze 2 hours or until firm.
- 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