Mocha Ice Cream Pie
Inspired by techniques from King Arthur Baking.
A coffee-and-cocoa ice cream pie in a chocolate biscuit crust, piled with cream and finished with a drizzle of chocolate sauce.
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Method
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Equipment
- medium bowl
- 23 cm metal pie tin
- foil or baking paper
- baking beans
- pastry brush
- whisk
- ice-cream maker (bowl frozen at least 24 h)
- stand mixer or hand mixer with whisk
- piping bag (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 452 kcal |
| Protein | 4.3 g |
| Carbohydrate | 47.3 g |
| of which sugars | 34.1 g |
| of which free sugars | 31.6 g |
| Fat | 28.3 g |
| of which saturates | 16.3 g |
| Fibre | 1.5 g |
| Salt | 0.58 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Crust
- 205 g chocolate biscuit crumbs
- 28 g icing sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 57 g unsalted butter, melted
- 99 g chocolate sauce
Mocha ice cream
- 225 g cold whole milk
- 150 g caster sugar
- 11 g instant espresso powder
- 11 g Dutch-process cocoa powder
- 455 g cold double cream
- 1 tsp vanilla
- 115 g chocolate sandwich biscuits, broken into small pieces (optional)
Topping
- 170 g double cream (113-227 g)
- 10 g icing sugar (7-14 g)
- 30 g extra chocolate sandwich biscuits, broken (optional)
- 2 tbsp extra chocolate sauce, for drizzling
- 1
Bake. Press a mix of 206 g chocolate biscuit crumbs, 28 g icing sugar, ¼ tsp salt and 57 g melted butter over the base and sides of the pie tin, line with foil and baking beans and bake at 190 °C for 12 min, then remove the foil and beans and bake for 4-6 min more until shiny; cool completely.
- 2
Brush. Warm 99 g chocolate sauce until pourable and brush it all over the inside of the crust, then freeze while you make the ice cream.
- 3
Churn. Whisk 227 g cold milk with 149 g sugar, 11 g espresso powder and 11 g cocoa until the sugar dissolves, stir in 454 g cold double cream and vanilla, then churn in the ice-cream maker, folding in the broken chocolate sandwich biscuits at the end.
- 4
Whip. Whip the topping double cream with icing sugar to firm peaks.
- 5
Fill. Spoon the mocha ice cream into the crust and spread or pipe the whipped cream on top.
- 6
Freeze. Freeze for about 2 h until firm, thawing for 15-20 min if it has been frozen for longer.
- 7
Serve. Drizzle with extra chocolate sauce, scatter over extra broken biscuits if using, and serve.
Storage
Wrapped well, the pie keeps in the freezer for up to 2 weeks.
