Coffee Toffee Ice Cream Pie Recipe Easy Homemade No-Bake Dessert
A no-bake dessert featuring a chocolate cookie crust, creamy coffee ice cream filling, and crunchy homemade toffee bits. Perfect for quick, fuss-free entertaining with a balance of bittersweet coffee and buttery toffee crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 24 chocolate sandwich cookies (crushed finely, e.g., Oreos)
- 5 tablespoons unsalted butter, melted (70 grams)
- Pinch of salt
- 1 quart high-quality coffee ice cream (946 ml, e.g., Häagen-Dazs)
- 1 teaspoon instant coffee granules, dissolved in 1 tablespoon hot water
- ½ cup heavy cream (120 ml), whipped to soft peaks
- 1 teaspoon vanilla extract
- ½ cup granulated sugar (100 grams)
- 3 tablespoons unsalted butter (42 grams)
- 2 tablespoons heavy cream (30 ml), warmed
- Flaked sea salt (a sprinkle)
- Optional toppings: chocolate shavings or chips, whipped cream
Instructions
- Prepare the Chocolate Cookie Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or rolling pin in a sealed bag. Mix crumbs with melted butter and a pinch of salt until mixture holds when pressed. Press evenly into bottom and sides of a 9-inch pie dish or springform pan. Freeze for about 15 minutes.
- Make the Toffee Bits: In a medium heavy-bottomed saucepan over medium heat, melt granulated sugar without stirring, swirling occasionally until deep amber. Remove from heat, stir in butter until melted. Slowly add warmed heavy cream while stirring vigorously. Return to low heat and stir until smooth. Pour onto parchment-lined baking sheet, spread thinly, sprinkle with flaked sea salt. Cool and harden completely, then break into small pieces.
- Prepare the Coffee Ice Cream Filling: Let coffee ice cream soften at room temperature for 5-10 minutes. Dissolve instant coffee in hot water and stir into softened ice cream with vanilla extract. Whip heavy cream to soft peaks and gently fold into ice cream mixture. Fold in most toffee bits, reserving some for topping.
- Assemble the Pie: Remove crust from freezer. Spoon coffee ice cream filling into crust and spread evenly. Sprinkle reserved toffee bits and optional chocolate shavings on top. Cover tightly with plastic wrap and freeze at least 4 hours or overnight until firm.
- Serve: Let pie sit at room temperature for 5-10 minutes before slicing. Serve with a dollop of whipped cream if desired.
Notes
Use a heavy-bottomed pan for toffee to prevent burning. Crush cookies finely for best crust texture. Dissolve instant coffee in hot water before adding to ice cream to avoid gritty texture. Let pie soften slightly before slicing for neat cuts. Toffee bits can be chopped finer or sprinkled just before serving for crunch. For dairy-free, substitute heavy cream and ice cream with coconut-based alternatives. For gluten-free, use gluten-free chocolate cookies or crust.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Fat: 18
- Carbohydrates: 35
- Protein: 4
Keywords: coffee toffee ice cream pie, no-bake dessert, chocolate cookie crust, homemade toffee bits, easy ice cream pie, quick dessert, crowd-pleaser, coffee dessert