Indulge in the delightful layers of flavor found in the Mocha Almond Ice Cream Pie. The recipe combines creamy coffee ice cream with a crunchy almond crust and rich chocolate drizzle, creating a dessert that’s sure to impress. Let’s get started on the frozen treat that’s a perfect finish to any meal.
For those with nut allergies, consider using sunflower seeds or crushed oats as a substitute for the almonds, ensuring a similar crunch. When selecting chocolate, opt for high-quality semisweet varieties to enhance the richness of the pie. If you prefer a lighter crust, you might explore using crushed graham crackers instead of all-purpose flour.
Ice Cream & Frozen
Mocha Almond Ice Cream Pie Recipe
Ingredients
- 1/2 cup toasted slivered almonds
- 1/2 cup firmly packed brown sugar
- 2 tablespoons butter, melted
- 1/2 cup coarsely chopped semisweet chocolate
- 1 quart coffee ice cream, softened
- 1 teaspoon salad oil
- 1/3 cup butter, softened
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1 cup all-purpose flour
- 1/4 cup finely chopped semisweet chocolate
Instructions
- Preheat your oven to 375 degrees F.
- In a medium bowl, combine 1/3 cup softened butter and 1/2 cup firmly packed brown sugar. Beat until fluffy.
- Add 1/2 teaspoon vanilla extract and 1 egg yolk to the mixture, beating until well combined.
- Gradually blend in 1 cup all-purpose flour until the mixture is combined and crumbly.
- Fold in 1/4 cup finely chopped semisweet chocolate to add a delightful texture.
- Press the mixture evenly and firmly into the bottom and sides of a 9-inch pie pan.
- Pierce the bottom of the crust in several places with a fork to prevent bubbling during baking.
- Bake the crust in the preheated oven for about 12-14 minutes, or until lightly browned. Allow it to cool on a wire rack for at least 30 minutes before filling.
- For the filling, mix together 1/2 cup toasted slivered almonds, 1/2 cup firmly packed brown sugar, and 2 tablespoons melted butter in a bowl. Add 1/4 cup of coarsely chopped semisweet chocolate and mix lightly.
- Spread half of the softened coffee ice cream into the cooled crust, smoothing it out evenly.
- Sprinkle half of the almond mixture over the ice cream layer, distributing it evenly.
- Top with the remaining ice cream, followed by the rest of the almond mixture. Place the pie in the freezer to set.
- Melt the remaining 1/4 cup coarsely chopped semisweet chocolate in a double boiler over hot (but not boiling) water. Stir in 1 teaspoon salad oil until smooth.
- Remove the partially frozen pie from the freezer and drizzle the melted chocolate over the top using a spoon or a rolled paper cone for precision.
- Return the pie to the freezer. Once the top is set, cover it with foil and freeze until firm, which should take at least 4 more hours.
- When ready to serve, remove the pie from the freezer about 30 minutes beforehand for easier cutting.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 3 of 3: