An easy no bake dessert perfect for summer gatherings, this coffee-toffee ice cream pie is so quick and simple you’ll want to make it again and again.
The coffee-toffee combo is definitely in my top 10 favorite flavor profiles. (These coffee-toffee caramel cookie bars are still one of my favorite treats.)
I loooooove coffee and drink it like it’s water. It’s an issue. And Heath bars? Let’s just say they’re yet another entry on the list of things I try not to bring into the house.
So I knew I wanted to make a super-easy, really quick, NO-BAKE dessert using those two yummiest of flavors. And this ice cream pie is what I came up with.
I mean, does it get easier than using store-bought ice cream and mixing in candy and topping it all with hot fudge and whipped cream? No. No it does not. I actually feel kind of bad about calling this a recipe because it’s so simple.
And it’s customizable too!
Don’t like Heath bars? I’m surprised to know this about you. . . but it’s cool, you can use Snickers (or PB cups!) and we can still be friends :).
Don’t like chocolate? Use golden Oreos and butterscotch sauce!
Yes, Mom, I was thinking of you when I came up with that combo—the only issue is the butterscotch might run everywhere as the pie sits, and the whipped cream might go with it. But it would still be delicious!
The only problem with this ice cream pie is that it’s not the easiest thing to photograph. One of the perks of living in Phoenix in the summer (and there are perks!) is that even with the AC blasting ingredients come to room temperature really quickly. Like speed of light quickly.
This means that when I get a hankering to bake cookies I can do it right away.
However, this is also a drawback, as illustrated in the photo above. I made this pie twice for photography purposes and nothing I did could prevent the top of the pie from becoming soup in the time it took to scoop a spoonful of whipped cream out of the bowl. I’m not even joking. It happened that fast.
I can attest, though, that the ice cream pie was still delicious! It just was a mess to get the topping on. If you live in a cooler climate I don’t imagine you’ll have that problem. Take pictures of the un-whipped cream topped pie so I can live vicariously through you!
No really—if you do make this (or any of my recipes for that matter) post them to insta and tag me in the pics @theitsybitsykitchen. I’d love to see!
Have a great weekend and a fantastic Fourth of July!
- 20 Oreo Cookies
- 6 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 2 pints coffee ice cream, softened
- 3 (1.4-ounce) Heath bars, chopped (or 1 cup toffee baking bits)
- 3/4 cup hot fudge sauce (store bought or homemade)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 tablespoons Kahlua (optional)
- chocolate shavings or additional chopped Heath bars for garnish
- Lightly spray a 10-inch pie dish with cooking spray. Set pan aside.
- Place the Oreos in the bowl of a food processor and process until they become fine crumbs. Add the butter and salt and mix to combine. Press into the bottom and up the sides of the prepared dish, then freeze for 20 minutes.
- Combine the ice cream and Heath bars in a medium mixing bowl and stir until candy is evenly distributed. Gently spread into frozen crust and smooth the top with a rubber spatula. Return to freezer for 20 minutes.
- Heat the fudge sauce until it is pourable but not hot—you don’t want to melt the ice cream. Spread over the frozen ice cream layer and return to freezer while you make the whipped cream. (Some brands are a little harder to spread than others—you don’t have to have a perfectly thin layer.)
- Place the heavy cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Whip until soft peaks form, then add Kahlua (if using) and beat until it holds stiff peaks. Spread over the hot fudge layer. Top with chocolate curls or chopped Heath bars and cover with plastic wrap. Freeze at least 4 hours or overnight. Remove from freezer 10 to 20 minutes before serving to ease slicing.