Coffee Chip Ice Cream Pie with Espresso Chocolate Chip Cookie Crust

Chocolate meets coffee in this decadent and dairy-free coffee chip ice cream pie. An espresso chocolate chip cookie crust surrounds dairy-free coffee chip ice cream in this delicious ice cream pie recipe.

Be still my coffee loving friends. From the espresso chocolate chip cookie crust to the coffee chip ice cream filling, each part of this dairy-free ice cream pie is kissed with coffee.

During the summer months I am constantly looking for ways to keep cool with sweet treats like popsicles, ice cream sandwiches, and classic ice box cakes.

This summer I took my frozen desserts to a whole new level by combining a cookie cake crust with the awesomeness of an ice cream pie. Throw in a little espresso and top it off with coffee chip ice cream, and you have yourself for a summertime treat perfect for coffee and ice cream lovers alike.

Why We Love Coffee Chip Ice Cream Pie

You are going to be pretty hard pressed to find me passing up a slice of ice cream in pie form. Some of the main reasons we keep making this ice cream pie again and again include:

• Chewy chocolate chip cookie crust. The chocolate chip cookie crust bakes to a soft finish that makes the cookie easy to break into with a fork after freezing.
• Bold coffee flavors. From the espresso powder in the crust to the coffee chip filling, every bite of this decadent pie is studded with coffee.
• Mocha madness. We’re talking coffee and chocolate walking hand in hand through the layers of this pie.

Dairy-Free Changes to Ice Cream Pie

A few key swaps keep this ice cream pie decadently dairy-free.

• Vegan Ice Cream– I used O’MY Coffee Chip ice cream for the plant-based ice cream filling.
• Plant-Based Butter– Using dairy-free butter options like Country Crock’s plant-based butter sticks keeps this ice cream pie deliciously dairy-free.
• Dairy-Free Chocolate Chips– Check to make sure you are using a dairy-free chocolate chip in the cookie crust. Some brands I have used and enjoy include:
  • Enjoy Life
  • Nestle Tollhouse
  • Ghirardelli Non-dairy Dark Chocolate Chips

How to Make Coffee Chip Ice Cream Pie

Ingredients You’ll Need

• Vegan Plant Butter– I used country crock plant based butter sticks, melted and slightly cooled.
• Sugar– Both brown sugar and granulated sugar.
• Egg– At room temperature.
• Vanilla– For a little flavor.
• Dry ingredients– Baking soda, baking powder, salt, and flour.
• Espresso Powder– Used in the chocolate chip cookie crust.
• Dairy-Free Chocolate Chips
• Coffee Chip Ice Cream– If you can’t find O’MY coffee chip, you can always add chocolate chips to a dairy-free coffee flavored ice cream.

Step-by-Step Directions for Dairy-Free Coffee Ice Cream Pie

• Prepare for baking: Preheat the oven to 350°F and line a pie pan with parchment paper.
• Melt plant-butter: In a large microwave safe bowl, melt vegan butter and set aside to cool a few minutes.
• Add espresso: Whisk espresso powder into the melted butter until dissolved.
• Mix in sugar: Next, mix in granulated and brown sugar until smooth.
• Add egg and vanilla and whisk to combine.
• Fold in dry ingredients: Next add baking soda, baking powder, salt, and flour. Fold the dry ingredients into the wet ingredients until just combined.

• Add chocolate chips and stir to combine.
• Form a crust: Press the espresso chocolate chip cookie dough into the lined pie pan.
• Bake for 15 minutes and remove from oven to cool completely.
• Add ice cream: Once the pie crust is cooled, add coffee chip ice cream to the crust and smooth out the top.
• Freeze to set at least 4 hours.

Helpful Kitchen Tools

When you are ready to whip up this coffee chip ice cream pie, here are a few tools you might find helpful along the way.

• Pie Pan– You are looking for a pie pan that can go from the oven to the freezer and Pyrex will always deliver.
• Parchment Paper– You NEED parchment paper to line your pie pan. Cutting the ice cream pie after it freezes depends on parchment paper.
• Large Kitchen Knife– When it comes to slicing this ice cream pie into wedges, a large, sharp kitchen knife is the best option.

Serving Suggestions

Honest to goodness there is no wrong way to dish out this delicious pie. Here are some of my favorite ways to enjoy a slice.

• Topped with dairy-free whipped cream like TruWhip’s Vegan.
• Sprinkled with extra chocolate chips (who doesn’t love a little extra chocolate??)

Tips for Storing your Ice Cream Pie

The only place to keep your ice cream pie is in the freezer. Here are a few tips to keep this dairy-free pie fresh and simple.

• Storing– You can keep this pie in the pie pan covered with plastic wrap and foil for up to 3 months.
• Slice it up– I would suggest cutting the pie into 8 slices from the beginning and keeping the pre-sliced pieces in the pie pan or in an air-tight freezer safe container. This will make dishing out the pie a little easier instead of slicing the pie every time you want a piece.

More Frozen Treats to Make Next

• Snickerdoodle Ice Cream Sandwiches
• Cookies and Cream Popsicles
• Vegan Fudgesicles

If you tried this Coffee Chip Ice Cream Pie feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!

You can also get delicious dairy-free recipes and tips by signing up for my newsletter!

Print

Coffee Chip Ice Cream Pie with Espresso Chocolate Chip Cookie Crust

Coffee Chip Ice Cream Pie features an espresso chocolate chip cookie crust filled with dairy-free coffee chip ice cream and topped with dairy-free whipped topping.

Course Dessert

Cuisine American

Keyword Chocolate Chip, Cookie Crust, Espresso, Ice Cream, Mocha

Prep Time 15 minutes

Cook Time 15 minutes

Freezing Time 4 hours

Total Time 4 hours 30 minutes

Servings 8 slices

Ingredients

• ½ cup Plant-Based Butter melted and cooled
• 2 Tablespoons Espresso Powder
• ½ cup Brown Sugar
• ¼ cup Granulated Sugar
• 1 large Egg room temperature
• 1 teaspoon Vanilla
• ½ teaspoon Baking Soda
• ¼ teaspoon Baking Powder
• ¼ teaspoon Salt
• 2 cups Flour all-purpose
• ½ cup Chocolate Chips chopped
• 1 pint Dairy-Free Coffee Chip Ice Cream

Instructions

1. Preheat the oven to 350°F and line a pie pan with parchment paper.

2. In a large microwave safe bowl, melt ½ cup vegan butter and set aside to cool a few minutes.

3. Whisk 2 Tablespoons espresso powder into the melted butter until dissolved.

4. Next, mix in ¼ cup granulated and ½ cup brown sugar until smooth.

5. Add 1 egg and 1 teaspoon vanilla and whisk to combine.

6. Next add ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, and 2 cups flour. Fold the dry ingredients into the wet ingredients until just combined.

7. Add ½ cup chocolate chips and stir to combine.

8. Press the espresso chocolate chip cookie dough into the lined pie pan.

9. Bake for 15 minutes and remove from oven to cool completely.

10. Once the pie crust is cooled, add 1 pint coffee chip ice cream to the crust and smooth out the top.

11. Freeze to set at least 4 hours.

Some of the links above contain Amazon affiliate links. These are products and brands I use in my kitchen daily. They pay me a small commission for the referral at no additional cost to you.