Kahlua Ice Cream Pie

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Servings: 8 Difficulty: Advanced
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A rich, layered no-bake dessert featuring a chocolate cookie crust, coffee-infused ice cream, and a smooth chocolate ganache.
Kahlua Ice Cream Pie recipe image
Kahlua Ice Cream Pie recipe image
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Kahlua Ice Cream Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 2133.2

Description

This indulgent Kahlua Ice Cream Pie is the ultimate showstopper for any gathering, combining the bold flavors of coffee liqueur with creamy vanilla and chocolate ice cream. The base is a sturdy, buttery chocolate wafer crust that provides the perfect contrast to the soft, frozen layers above. A luscious espresso-chocolate ganache separates two distinct ice cream layers: a Kahlua-spiked vanilla base and a rich chocolate topping. The result is a dessert that feels sophisticated yet remains simple enough for weeknight treats. Serve it straight from the freezer for a refreshing, luxurious finish to dinner parties or holiday meals. Its a crowd-pleaser that balances sweetness with deep, roasted coffee notes.

Ingredients

Directions

  1. Preheat oven to 325F (165C).
  2. Place chocolate wafer cookies in a food processor and pulse until fine crumbs form.
  3. Add melted butter to the crumbs and pulse just until combined.
  4. Press the crumb mixture evenly onto the bottom and up the sides of a 9-inch pie plate.
  5. Bake the crust for 10 minutes, then remove and allow to cool completely.
  6. In a small saucepan, combine 6 tablespoons Kahlua and espresso powder over low heat.
  7. Warm gently until the espresso powder is fully dissolved.
  8. Stir in chopped chocolate and 1 tablespoon butter until melted and smooth.
  9. Remove from heat and let the chocolate mixture cool completely.
  10. Let vanilla ice cream soften slightly at room temperature, then beat in 2 tablespoons Kahlua until blended.
  11. Spread the vanilla ice cream mixture evenly over the cooled crust and freeze until firm.
  12. Spread the cooled chocolate ganache mixture over the frozen ice cream layer and freeze until firm.
  13. Let chocolate ice cream soften slightly, then beat in the remaining 2 tablespoons Kahlua.
  14. Spread the chocolate ice cream mixture over the ganache layer and freeze until firm.
  15. To serve, pipe whipped cream around the edge of the pie if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2133.2kcal
% Daily Value *
Total Fat 130.5g201%
Saturated Fat 79.6g398%
Cholesterol 119.4mg40%
Sodium 168.7mg8%
Total Carbohydrate 207.1g70%
Dietary Fiber 33.8g136%
Sugars 164.5g
Protein 19.5g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the pie to sit at room temperature for 5-10 minutes before slicing to make cutting easier.

If you do not have espresso powder, you can substitute with 1 tablespoon of finely ground strong coffee.

For a non-alcoholic version, omit the Kahlua and add an extra 1-2 tablespoons of vanilla extract to the ice cream layers.

Store covered in the freezer for up to 2 weeks.

Keywords: kahlua, ice cream pie, no bake dessert, chocolate crust, coffee liqueur, vanilla ice cream, chocolate ice cream, espresso powder, chocolate ganache, frozen dessert, party food, holiday dessert, sweet treat, coffee flavor, layered pie, easy dessert, chocolate wafer, whipped cream, freezer pie, indulgent, coffee chocolate
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