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Irish Coffee Ice Cream Pie with Whiskey Ganache Recipe

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4.1 from 3 reviews

  • Author: Sara
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings

Description

Indulge in a luscious Irish Coffee Ice Cream Pie topped with a rich whiskey ganache. This no-bake dessert combines a crisp chocolate cookie crust, smooth coffee ice cream, and a decadent chocolate-espresso ganache infused with whiskey, perfect for a festive treat or a special occasion.

Ingredients

Ganache

  • 3/4 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon espresso powder
  • 1 tablespoon whiskey

Crust

  • 24 whole chocolate sandwich cookies (such as Oreo)
  • 1/4 cup melted unsalted butter

Filling

  • 1.5 quart container coffee ice cream (may use about 1 quart depending on the size of the pie crust)

Instructions

  1. Soften Ice Cream: Remove the coffee ice cream from the freezer and leave it on the counter just long enough to soften without melting, making it easier to spread for the pie filling.
  2. Prepare Ganache: Place semisweet chocolate chips in a medium bowl. In a small saucepan, heat heavy cream, unsalted butter, and espresso powder over medium-high until it just begins to simmer, being careful not to boil. Pour this hot cream mixture over the chocolate chips and let it sit for 1 minute to soften the chocolate. Stir gently until the chocolate is fully melted and smooth. Stir in the whiskey, then set the ganache aside to cool.
  3. Make Crust: Using a food processor, pulse the chocolate sandwich cookies until they become fine crumbs resembling coarse meal, avoiding large chunks. Pour in the melted unsalted butter and pulse again to combine thoroughly.
  4. Form Crust in Pan: Spray a 9- or 10-inch pie pan with non-stick cooking spray. Press the cookie crumb mixture evenly into the bottom and along the sides of the pan to form a crust. Place the crust in the freezer for at least 10 minutes to firm up.
  5. Fill with Ice Cream: Spoon the softened coffee ice cream into the prepared crust, spreading it to be roughly level with the top of the crust. Smooth the surface with a spatula.
  6. Freeze Ice Cream Layer: Return the filled pie to the freezer and freeze until the ice cream is nearly solid, ensuring it holds shape for the ganache topping.
  7. Add Ganache Topping: Pour the cooled but still pourable whiskey ganache over the frozen ice cream layer evenly.
  8. Final Freeze and Serve: Freeze the pie again until just before serving. Remove the pie from the freezer about 15-20 minutes before slicing to allow it to soften slightly. For clean slices, use a hot knife when cutting.

Notes

  • Do not let the ice cream melt completely when softening; it should remain spreadable but still cold.
  • The pie pan size affects how much ice cream you use; adjust to fill the crust evenly.
  • Use a hot knife to slice the pie smoothly and prevent cracking.
  • Espresso powder intensifies the coffee flavor in the ganache but can be omitted or substituted with instant coffee granules if necessary.
  • Store leftover pie in the freezer covered tightly to keep it fresh.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Irish-American

Find it online: https://saraflavors.com/irish-coffee-ice-cream-pie-with-whiskey-ganache-recipe/