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Mocha Ice Cream Pie

 Mocha Ice Cream Pie
"Topped with a crushed candy bar, this easy-to-assemble ice cream pie includes all of my husband's favorite flavors," shares Ruth Turner. And the Aloha, Oregon cook is sure that you'll be greeted with smiles, too when you bring her frosty treat to your table.
6-8 ServingsPrep: 20 min. + freezing

Ingredients

  • 3 cups butter pecan ice cream, softened
  • 1/3 cup strong brewed coffee, cooled
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup chocolate syrup
  • 1 to 2 tablespoons sugar
  • 1 cup whipped topping
  • 1 graham cracker crust (9 inches)
  • 1 Heath candy bar (1.4 ounces), crushed

Directions

  • In a large bowl, beat the ice cream and coffee until blended; set
  • aside. In a small bowl, beat the cream cheese, chocolate syrup and
  • sugar. Fold in whipped topping. Remove 1/4 cup; cover and
  • refrigerate. Add remaining chocolate mixture to ice cream mixture.
  • Pour into crust; freeze until firm.
  • Pour reserved chocolate mixture over the top; swirl gently. Cover and
  • freeze for up to 2 months. Just before serving, sprinkle with
  • crushed candy bar. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 378 calories, 21 g fat (10 g saturated fat), 31 mg cholesterol, 257 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven

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Mocha Ice Cream Pie (continued)

Wine (continued)
Daughters Moscato
, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now