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Coffee Ice Cream Hot Fudge Sundae Pie with a Macaroon Crust

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macaroon crust

  • 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


macaroon crust

  • 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.


[crust adapted fromĀ bon appetit]

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