An easy, no-churn ice cream pie that comes together easily with strong chocolate flavors muddled with the distinct taste of coffee and studded with cookie pieces, all over an easy, two-ingredient chocolate crust.
August may be over, but I’m still not willing to believe that this means the same for summer entirely. Zach tried to point out to me, as we walked our dogs beside the train tracks yesterday, that leaves were beginning to fall and cover the trail already. An indisputable sign of the changing season, he claimed, but I refused to agree with him.
Leaves fall all the time. I weakly insisted as a well-browned, elephant-ear sized maple leaf crunched underfoot and others skittered across the beaten gravel path, dry and brittle as the hollow discarded exoskeletons of cicadas. You can’t expect every one to hang on to its branches, this is hardly enough to signal the changing of the season, and besides, it’s still so hot.
But while I may be able to deny the supposed changing of the leaves (at least for now), I can’t deny that traffic is definitely, 100%, no longer summer traffic. Kids are back in school, college is back in session, and people are crowding the highways to get to work instead of to vacation (and have shifted their driving attitudes from laid back and pleasantly carefree to horn-blaring, brake-slamming, and finger-waving, accordingly).
I have been suffering badly for it. What used to be a 30 minute commute to work is now an hour… plus some if I’m unlucky enough to pull out behind a school bus on my short drive to the highway.
Which is one reason why I’m particularly grateful to have the day off this Labor Day. A beautiful, irrefutably summer-y, hot day at that, too, where from my window I can’t see a single brown leaf and I don’t have to spend a minute on the over-crowded slug of a highway.
Today is a good day for swimming or sunbathing, a beach trip or ice cream.
And (would you look at that) I have just the perfect ice cream recipe for you to try.
Slice-able ice cream in an Oreo pie crust, homemade, no churn/no ice cream maker required… easy breezy and simple, just the way I like it (and I think you will, too).
While I’ve personally never been a fan of coffee by itself, I absolutely love the way a subtle hint of it goes with chocolate. Coffee does an excellent job of bringing out the rich flavors of chocolate, and that’s never been more evident than it is in this mocha ice cream pie with coffee-chocolate muddled together over a buttery, crunchy, crumbly Cookie crust and studded with large chunks of broken cookies.
While I’ll admit that Fall is probably my favorite time to bake (it’s so cozy in the kitchen once it starts to get cold and bitter and grey outdoors), summer is my favorite time to be alive and I’m not ready to let go of the season just yet. This ice cream pie can, of course, be eaten any time of the year, but for its frozen goodness (perfect for hot weather) and largely no-bake composition, I’m considering it to be a final pièce de résistance in the name summer.
And let’s not forget, the first official day of Fall isn’t officially until September 23rd, people!
More Recipes to Try:
Mocha Cookies & Cream Ice Cream Pie
- 24 chocolate sandwich cookies Oreos
- 5 Tbsp butter melted
- 1 pint heavy whipping cream -- divided 2 cups
- 4 tsp instant coffee grounds
- 14 oz sweetened condensed milk
- ⅓ cup natural cocoa powder sifted
- 1 tsp vanilla extract
- 16 chocolate sandwich cookies Oreos broken into pieces
- Additional 4 cookies cream removed and crushed into fine pieces, for topping (optional)
- Preheat oven to 325F
- In food processor, pulse together cookies and melted butter until completely combined.
- Press into the bottom and up the sides of a 9" pie pan using the back of a spoon.
- Bake on 325F for 10 minutes. Remove from oven and allow to cool completely before proceeding.
- Once the pie crust has cooled, place a metal bowl in the freezer or refrigerator to chill (you will need this for when you whip the majority of the heavy cream)
- Warm 3 Tbsp of the heavy cream in a small microwavable bowl for 10-15 seconds.
- Remove from microwave, add coffee grounds and stir until completely dissolved.
- In large bowl, add coffee mixture to sweetened condensed milk, sift in cocoa powder, add vanilla extract and stir until completely combined.
- Remove chilled metal bowl from freezer, add remaining heavy cream and beat with whisk (preferably with a hand-mixer) until stiff peaks form.
- Once stiff peaks form, pour condensed milk mixture into whipped cream and whisk on low speed until completely combined.
- Fold in broken cookie pieces.
- Pour ice cream mixture into prepared pie crust, cover with plastic wrap and freeze overnight or at least 6 hours.
- Sprinkle with finely crushed Oreos before serving (the pie will be easier to cut into if you let it sit at room temperature for 10-15 minutes before cutting)