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Friday, June 18, 2021

Mexican Chocolate and Coffee Ice-Cream Pie

"Ice Cream" or "I Scream, You Scream, We All Scream for Ice Cream" is a popular song, first published in 1927 with words & music by Howard Johnson, Billy Moll, and Robert King. After initial success as a late 1920's novelty song, the tune became a traditional jazz standard, while the lyrics refrain "I Scream, You Scream, We All Scream for Ice Cream" has remained a part of popular culture even without the rest of the song.

Beat the heat, stay cool and refreshed with a slice of Mexican Chocolate and Coffee Ice Cream Pie 
Cook's notes: This pie is decadent but well worth the splurge for a refreshing summer treat. Perfect for Dad's Day. It could last in your freezer for up to a month but it's unlikely that will happen. The recipe was adapted from Southern Living August 2012
I used Haagen-Dazs coffee and chocolate ice cream (each container is 14 oz.)
Ingredients:
  • 3-1/2 cups of finely ground graham crackers (about 1/2 packages)  
  • 2 teaspoons Saigon cinnamon or 2-1/2 teaspoons ground cinnamon)
  • 4 tablespoons melted butter
  • 1/2 cup mini semi-chocolate chips
  • 1/2 cup finely chopped pecans or almonds
  • 1 cup toasted coconut
  • 1 pt. container coffee ice cream-softened
  • 1 pt. container chocolate ice cream-softened
  • 1 cup whipping cream
  • 3 tablespoons coffee liqueur (I used Kahlua) 
Directions:
  • Preheat oven to 350 degrees.
  • Use a blender or food processor to finely grind the graham cracker into crumbs. Add in cinnamon and melted butter, mix well.
  • Reserve 1 cup of the crumbs and press the rest of the crumb mixture into a pie pan.
  • Bake 6 minutes, set aside to cool.
  • Stir together reserved 1 cup graham crumbs, mini-chocolate chips, toasted coconut, and nuts. Set aside.
  • Spread softened coffee ice cream evenly over baked cooled crust. Sprinkle 1/2 cup crumb mixture (crumbs, chips, coconut, pecans) over the coffee ice cream layer.
  • Freeze until firm. Repeat with the next layer of softened chocolate ice cream and sprinkle with the rest of the graham cracker mixture (reserve 1 tablespoon) and freeze until firm.
  • Beat whipped cream, add in Kahlua, and spread over the top of each pie serving or over top of the entire pie. Sprinkle with the remaining reserved tablespoon crumb mixture.
  • Serve immediately. Store leftover pie in the freezer and cover it with foil.
Some other Ever Ready Ice Cream Treats 
Hula Pie
https://sockfairies.blogspot.com/2013/03/kauai-unforgettable-trip.html

4 comments:

  1. Beautiful!! What a great summer dessert. Thanks for sharing at the What's for Dinner party. Have a fantastic week!

    ReplyDelete
  2. I love the touch of Saigon cinnamon, and chocolate and coffee are always a delightful combination!

    ReplyDelete
    Replies
    1. Saigon cinnamon makes a recipe shine with its intense flavor.

      Delete

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