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.
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.