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A stack of white plates with a slice of coffee chip ice cream pie topped with whipped cream.

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.