2) Combine the softened ice cream and 75ml of the coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill the wafer pie crust with the ice cream mixture, cover with cling film and place in freezer for 3 to 4 hours.
3) Whip the double cream with the icing sugar until soft peaks form. Top the frozen pie with the cream and place in the freezer again for 1 hour.
4) Combine the remaining 15ml of coffee-flavoured liqueur with the hot fudge sauce, drizzle over the top of the pie and serve.