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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 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
- Preheat the oven to 350°F and line a pie pan with parchment paper.
- In a large microwave safe bowl, melt ½ cup vegan butter and set aside to cool a few minutes.
- Whisk 2 Tablespoons espresso powder into the melted butter until dissolved.
- Next, mix in ¼ cup granulated and ½ cup brown sugar until smooth.
- Add 1 egg and 1 teaspoon vanilla and whisk to combine.
- 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.
- Add ½ cup chocolate chips and stir to combine.
- Press the espresso chocolate chip cookie dough into the lined pie pan.
- Bake for 15 minutes and remove from oven to cool completely.
- Once the pie crust is cooled, add 1 pint coffee chip ice cream to the crust and smooth out the top.
- Freeze to set at least 4 hours.