Barbecued Sticky Ribs
Slow-Cooked Southwest Chicken

Winning Coffee
Ice Cream Pie

  • 8 Servings
  • Prep: 30 min + Freezing

“While coffee ice cream is great, I sometimes vary the flavor of this family favorite. It's one dreamy summertime treat that's always high on requests for dessert.”
—Velma B., Turner Station, Kentucky


  • 2 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup sugar
  • 1 pint coffee ice cream, softened
  • 1 chocolate crumb crust (8 inches)
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/4 cup chopped pecans


  1. In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely.
  2. Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.


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