Tiramisu is a classic Italian dessert that has many versions. This inspired ice cream pie uses both coffee and chocolate chip ice creams and coffee liqueur brushed lady fingers. The pie is frozen and topped with a rich, sweet coffee-flavored whipped cream and crunchy chocolate-covered espresso beans. To get a nice, clean slice of any type of ice cream pie, dip your knife in a glass of very hot water for a few seconds before slicing. Wipe it clean and dip again for each piece of pie.
| Level: | Easy |
| Total: | 6 hr 30 min |
| Active: | 30 min |
| Yield: | 1 9-inch pie |
Ingredients
- 1 1/4 cups vanilla wafer cookie crumbs
- 3 tablespoons sugar
- 4 tablespoons butter, melted
- 1 pint coffee chip ice cream, slightly softened
- 10 ladyfinger biscuits
- 2 tablespoons coffee liqueur
- 1 cup chopped chocolate-covered espresso beans, plus more for garnish
- 1 pint chocolate chip ice cream, slightly softened
- 1 1/2 cups heavy cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons coffee liqueur
Instructions
- Make the crust: Mix the cookie crumbs, granulated sugar and melted butter in a bowl. Press firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate 30 minutes.
- Make the filling: Spread the coffee chip ice cream in the crust and top with the ladyfingers, lightly pressing them down so they stick. Brush this layer with the liqueur, then sprinkle with the chopped espresso beans. Freeze 1 to 2 hours. Top with the chocolate chip ice cream, then freeze until solid, at least 4 hours.
- In the last 30 minutes of freezing, make the whipped cream: Whisk the heavy cream and confectioners’ sugar until soft peaks form. Add the vanilla and liqueur. Whisk until stiff peaks form. Spread on the pie and garnish with more of the chopped espresso beans. Freeze 30 minutes.