Coffee Liqueur Ice Cream Pie

Coffee Liqueur Ice Cream Pie


"This recipe combines the flavors of coffee and chocolate into an ice cream pie. For something different, try using coffee or chocolate chip ice cream in place of vanilla."

Ingredients 2 h {{adjustedServings}} servings 454 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the cookie crumbs and melted butter. Press mixture evenly onto bottom and sides of a 9 inch pie pan. Bake crust in oven for 10 minutes. Remove from oven and cool completely.
  2. In a small saucepan, heat 6 tablespoons of liqueur and espresso powder over low heat. Heat until warm and powder is dissolved. Stir in chocolate and 1 tablespoon of butter until mixture is melted and smooth. Allow to cool completely.
  3. Place vanilla ice cream into mixing bowl with 2 tablespoons of coffee liqueur. Using an electric mixer, blend together on low speed. Spread over bottom of cooled crust and freeze until firm. Then spread cooled chocolate mixture over frozen ice cream. Freeze pie until firm.
  4. Blend together chocolate ice cream and 2 tablespoons liqueur. Spread chocolate ice cream mixture over frozen chocolate sauce in pie. Freeze until firm. Serve pie with a decorative piped border of whipped cream around the inside edge of the pie.
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Reviews 9

  1. 12 Ratings


Four stars as written, but not difficult to elevate to 5- star perfection. First, half a cup of butter in the crust is excessive and I can only see that the crust would be greasy, just saturated with butter. Half that amount worked well. Second, when I ran the recipe by Hubs and asked for his thoughts he remarked, “Sounds like an awful lot of hooch to me.” My sentiments exactly – not only a lot of “hooch,” but the boldly flavored coffee liqueur at that; 10 T. total! Not wanting to take chances on a too boozy flavored outcome, I made some changes. I did use the 6 T. of coffee liqueur in the chocolate filling (I used Kahlua) but I added nothing to the vanilla ice cream. To the chocolate ice cream I added 2 T. of the more subtle Bailey’s Irish Cream Liqueur and skipped the Kahlua altogether. The Kahlua/Bailey’s combination worked well together; a pleasant amount of liqueur flavor without tasting like a frozen cordial. Also, this pie will only be as good as the ingredients you use – a homemade chocolate cookie crumb crust made with real butter, premium quality ice cream (Hubs did a fine job shopping for that for me), and fresh whipped cream. I topped the entire pie with chocolate curls, then served each slice with a garnish of whipped cream, mint leaves and chocolate covered coffee beans. This couldn’t be a simpler dessert to prepare and you couldn’t ask for prettier, more delicious results. This may just be a redo for Christmas when the kids all come home!


This is one of the best ice cream desserts I have had in a long time. Its unique flavor is punctuated by the Kahlua. Everyone at my dinner party enjoyed this flavorful concoction. I used coffee ice cream and chocolate ice cream. This is definitely an adult dessert, so I had to make a separate cake without the Kahlua for the grandchildren. Thanks Arvila!

Kris W.

I loved it and our guests loved it. I used an Oreo store bought crust which made it even easier. I didn't have chocolate ice cream, so added chocolate syrup to the top layer of ice cream with the Kahlua. Watch out for that middle chocolate layer - it will get you. Perfect to take to someone's house - easy, impressive, yummy!