Coffee Ice Cream Hot Fudge Sundae Pie with a Macaroon Crust.
I’ve decided that every day should have a cherry on top.
Sometimes I wonder if I will ever tire of rainbow sprinkles. Seriously, the giddiness they cause in me is embarrassingly real. Obviously! Is it horrifying to love sprinkles when you’re 63 years old? I’ll probably be there.
Because right now? This pie makes me want to blast my purple pocket rocker and make friendship bracelets out of my trust caboodle. But let’s be real: I consume more sprinkles now at 32 than I did at 12.
That ice cream swirl up there is like a gigantic pie-like version of a chocolate vanilla swirl. Except it’s coffee vanilla swirl. I’d like to bury my head in there and come out in about three weeks. YES.
I made this pie after having a serious craving for my mom’s old-school oreo cookie dessert. Have you had this? It’s in my archives but I’m a bit too horrified to link it. Layers of oreo crust, ice cream, a homemade fudge and whipped cream. And it’s supposed to be made with coffee ice cream but since we kids looooathed coffee ice cream, she would use vanilla.
And she would make it when her card club was coming over on Friday nights (no, they never played cards, but they went out to dinner and then had dessert at someone’s house) and it was pure TORTURE knowing that it was in the freezer and we couldn’t eat any until the next day. IF there happened to be leftovers. WAH.
Plus, I also used to be in bed and hear them come back from dinner late (probably only like 10:30ish?) and be jealous and want to go down and have fun. And then in the morning when I’d wake up and come downstairs, the sink would be full of her pretty pink crystal plates and leftover glasses of Bailey’s.
Um, I want my sink to be filled with ice cream covered pink crystal plates and leftover Bailey’s glasses. Why isn’t this my life right now?! Friends? Hello?
This is sort of like that, but not really. I mixed the coffee and vanilla ice cream for a latte-y flavor. Topped with whipped cream and hot fudge and sprinkles and cherries (duh) – you can totally add coconut or even nuts if you’re into freaky stuff like that. Personally, I prefer nuts to stay the heck out of my desserts.
They do NOT belong in brownies.
They rarely belong in cookies, but I can make a sliiiight exception at times.
They never ever ever belong in fudge.
They really don’t even belong in ice cream.
These are the Jessica rules.
Aside from the ice cream sundae topping, the crust is definitely where it’s at.
The chewiest coconut macaroon crust. It’s chewy and gooey and a little bit crunchy. Toasted!
How did I not just eat the entire crust before filling it with ice cream? One will never know.
That bite though.
Doesn’t it look like the pie is talking? It’s begging you to make it. Begging me to eat it. Okay, brb, must go visit the freezer.
- 3 1/4 cups unsweetened, shredded coconut
- 1/3 cup sugar
- 2 large egg whites
- 1/4 teaspoon salt
- 1 tablespoon coconut oil
- 1 pint coffee ice cream
- 1 pint vanilla ice cream
- 3 cups cold heavy cream
- 2 tablespoons powdered sugar
- hot fudge of chocolate syrup
- rainbow sprinkles
- cherries for topping
Preheat the oven to 325 degrees F. In a large bowl, combine the coconut, sugar, egg whites, salt and coconut oil, mixing with a large spatula until all of the coconut is moistened. Press the coconut into a 9-inch springform pan evenly, pressing it up the sides as well. Place the pan on a baking sheet and stick it in the oven. Bake it for 20-25 minutes, or until golden and slightly crispy. Let cool completely.
Let the ice cream soften slightly so it’s easily spreadable. Spread the pint of coffee ice cream down as the first layer. Spread the vanilla ice cream evenly on top. Freeze until the ice cream is totally frozen, about 4 to 6 hours or overnight. Right before serving, place the heavy cream in the bowl of your electric mixer. Beat on medium-high speed until stiff peaks form and you have whipped cream – them whip in the powdered sugar for a few seconds until it’s dispersed.
Cover the top of the ice cream with the whipped cream. Drizzle on some hot fudge and sprinkles.To slice, use a large knife dipped in warm water. Serve immediately with extra chocolate and sprinkles and cherries.