Coffee liqueur ice cream pie

  • 1 pack chocolate wafers, crushed
  • 75g unsalted butter, melted
  • 1.9L coffee ice cream, softened (on counter for 15 to 20 minutes)
  • 90ml coffee-flavoured liqueur, divided
  • 250ml double cream
  • 65g icing sugar
  • 30ml hot fudge sauce
1) Preheat the oven to 180C/Gas 4. Combine the crushed wafers with the melted butter and press onto the bottom and up the sides of a 23cm pie dish. Bake in the oven for 10 minutes and then allow to cool.

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.

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