Coffee Ice Cream Pie
Impress your guests with our Coffee Ice Cream Pie recipe, guaranteed to be a hit. Our Seriously Great Granola adds a delicious and delightful crunchy base!
Gluten Free
Makes 1 x 23cm round Serves 12-14
Ingredients
Base
250g Seriously Great Granola
125g rapadura sugar
¼ rounded teaspoon cinnamon
50g coconut oil, melted
Coffee Ice Cream
250g cream cheese, softened
395g can sweetened condensed milk
250g mascarpone
1½ tablespoons instant coffee
1 tablespoon boiling water
Chocolate Layer
100g dark chocolate, melted
60g butter, melted
2 tablespoons thickened cream
2 tablespoons icing sugar, sieved
1 teaspoon coffee liqueur
Cream Topping
300ml thickened cream
1 tablespoon icing sugar, sieved
1 teaspoon vanilla extract
Espresso Caramel Syrup
200g raw sugar
50ml boiling water
90ml strong espresso coffee
Chocolate Coffee Beans
80g dark chocolate, melted
30g / ⅓ cup coffee beans
Method
Preheat oven to 170 degrees Celsius. Grease a 23cm tart tin with a removable base.
Place the Seriously Great Granola, sugar and cinnamon in a food processor and blitz til the mix is crumbly. Add the melted coconut oil and combine. It should have the texture of moist biscuit crumbs. Tip into the prepared tart tin and press down to create a solid even base and sides. Put in the fridge for at least 10 minutes to become firm then bake for 12 minutes. Cool on a rack then put in the fridge while making the filling.
Place the cream cheese in a food processor and process til smooth. It may be necessary to scrape the mix from the sides a few times until there are no lumps then pour in the condensed milk with the motor running. Mix until well combined. Add the mascarpone and coffee dissolved in water and pulse til smooth. Pour half onto the prepared base. Put in the freezer to become firm. Put the food processor in the fridge with the remaining mix.
Combine the melted chocolate and butter, stir in the thickened cream, icing sugar and liqueur. Pour over the firm ice cream and spread evenly to within a centimetre of the edge. Place in the freezer for 10 minutes. When firm, whizz the remaining coffee mixture and pour over the chocolate layer. Place in the freezer til firm.
Beat the cream, icing sugar and vanilla until soft peaks form. Spread onto the firm ice cream and swirl the top.
Combine the sugar and water in a small saucepan over medium heat and stir til the sugar dissolves then without stirring, cook about 15 minutes until a dark caramel colour. Take off the heat and add the coffee, stirring to combine then return to the boil, remove from the heat and cool. Pour into a glass jar, cover and set aside.
Mix the melted chocolate and coffee beans and stir well. Leave for a couple of minutes to allow the chocolate to thicken enough to coat the beans without a lot dripping off. Cover a large tray with baking paper and using two forks remove the beans one at a time and place on the tray, keeping them separate. If the chocolate becomes firm before finished, place the bowl over some hot water to melt again. Store in a covered jar in a cool place.
When ready to serve, remove the side of the tin and cut into portions. Let sit for ten minutes to soften slightly, then drizzle with Espresso Caramel Syrup and scatter some Chocolate Coffee Beans on top. Keeps covered in the freezer for a few weeks.