This is one fun ice cream pie. It’s made with coffee ice cream and a few coffee liqueurs, and topped with whipped cream and caramel.
Yield: Serves 8
26 chocolate creme-filled sandwich cookies
1/4 cup butter, melted
6 cups coffee ice cream, slightly softened
2 tablespoons Irish cream liqueur
2 tablespoons coffee-flavored liqueur
1/2 cup whipping cream, whipped
1/4 cup caramel topping
Place 20 of the sandwich cookies in food processor. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until combined. Press mixture in bottom and up side of ungreased 9-inch glass pie plate. Freeze 15 minutes.
In large bowl, mix ice cream and both liqueurs until combined. Spoon into crust. Cover with plastic wrap; freeze 6 hours or overnight.
Remove pie from freezer 5 to 10 minutes before serving. Meanwhile, crush remaining 6 sandwich cookies. Cut pie into 8 slices. Garnish each slice with dollop of whipped cream; drizzle with caramel topping and sprinkle with crushed cookies.
