Recipe Overview
Why you’ll love it: A crunchy chocolate crust paired with creamy coffee ice cream and rich whiskey ganache makes this Irish coffee ice cream pie an irresistible treat. Perfect for St. Patrick’s Day or (let’s be honest) any day!
How long it takes: 2 ½ hours (includes freezing time)
Equipment you’ll need: food processor, pie pan, mixing bowl, small saucepan
Servings: 8
This PIE! I have no words. Mainly because I’m busy eating a slice right now as I type this. My mouth is stuffed full of crunchy Oreo crust, creamy coffee ice cream, and smooth, rich whiskey ganache. My husband is doing sit-ups on the living room floor.
Yeah. I know. But….whiskey ganache!!!!
“Excellent recipe! Delicious! Everyone loved it!
I have tried making this pie using other recipes, and they never work out.
This one does require several steps, but it is not difficult.”
You know how some rich, decadent foods look really good and then you eat them and realize that they were so NOT worth the calories you just consumed? I really hate that. You eat it and then you’re left wondering why in the world you wasted your calories on something so mediocre.
This pie, my friends, is worth EVERY SINGLE STINKING CALORIE. And then some. It’s out of this world. Not trying to toot my own horn here, I’m just really trying to get the point across that you must make this pie. Especially if you like coffee. If you don’t like coffee, well, you could use vanilla ice cream instead of coffee ice cream.
If you’ve ever had Irish coffee, you probably know that what makes it Irish coffee is a touch of whiskey, sugar and cream. Well, I of course add chocolate (because, chocolate) and the sugar and cream are definitely there in the coffee ice cream.
More Creamy Dessert Recipes
Irish Coffee Ice Cream Pie with Whiskey Ganache
Ingredients
For Ganache:
- ¾ cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon espresso powder
- 1 tablespoon whiskey
For Crust:
- 24 chocolate sandwich cookies (such as Oreo cookies)
- ¼ cup unsalted butter, melted
For Filling:
- 1 container (1.5 quarts) coffee ice cream (may only use about 1 quart, depending on size of pie crust)
Instructions
- Take ice cream out of freezer and set on counter to soften (but don’t let it melt!).1 container (1.5 quarts) coffee ice cream
- Make ganache: Place chocolate chips in a medium bowl. In a small saucepan, bring heavy cream, butter, and espresso powder just up to a simmer over medium high heat. Do not boil. Pour cream mixture over chocolate chips and let set for 1 minute before stirring until chocolate is completely melted. Stir in whiskey. Set aside to cool.¾ cup semisweet chocolate chips, ½ cup heavy cream, 1 tablespoon unsalted butter, 1 teaspoon espresso powder, 1 tablespoon whiskey
- Next, prepare the crust. In a food processor, blend the chocolate sandwich cookies until the texture resembles coarse meal or crumbs. You don’t want any large pieces. Add the melted butter and blend until well combined.24 chocolate sandwich cookies, ¼ cup unsalted butter, melted
- Spray a 9- or 10-inch pie pan with non-stick cooking spray and press the crumb mixture into the bottom and up the sides of the pan evenly.
- Place the crust in the freezer and let chill for at least 10 minutes before filling.
- Fill crust with softened ice cream. It should be roughly even with the top of the crust. Smooth the ice cream out on top. Place in freezer and freeze until nearly solid.
- Once it has hardened, pour the ganache over the ice cream and freeze again until the ganache is firm.
- About 15 to 20 minutes prior to serving, remove the pie from the freezer to let it soften slightly. Use a hot knife (run it under hot water) to slice the pie into even wedges. Serve immediately.
Notes
- Crust size: You may need fewer cookies if you are using a smaller pie dish or prefer a thinner crust. You could also use chocolate wafer cookies instead of Oreo cookies. You’ll need 1 ½ cups crumbs and 6 tablespoons melted butter.
- Serving tip: As a host/hostess, you usually serve yourself last but the first slice of this pie doesn’t always come out the greatest, so go ahead and put yourself to the front of the line and save the pretty slices for your guests.
- Cooking tip: Ganache can be slightly temperamental. If it seizes up on you, add a teaspoon of cold water and stir well. Continue to repeat this process until it smooths out.
- Alcohol-free: If you don’t want to include whiskey, it won’t be Irish coffee ice cream pie. It will only be coffee ice cream pie, but it will still be delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Excellent recipe! Delicious! Everyone loved it!
I have tried making this pie, with other recipes, and they never work out.
This one does require several steps, but it is not difficult.
Suggestion: the crust is a little thick. Perhaps using a few less cookies would work. I let the crust sit in the freezer for longer than suggested and it worked out well.
I did use Blue Bell Coffee Ice Cream as it is really decadent. The ganache was good, too.
The idea to let it sit out before slicing and using a warmed-up knife was a good one, too.
Thank you so much for the review! I’m glad you enjoyed this recipe.
Forget calories, I’d eat that whole pie all by my lonesome. That ganache may not even make it on top, I may just drink it while it’s still warm. Fabulous recipe.
I am obsessed with Irish coffee desserts, and I clearly need to add this one to my repertoire!
I think I gained five pounds reading the post–yum! ;)