This is the dessert I made for my dad for Father’s day. And I must admit…it was AMAZING. Everyone loved it, especially my dad. Mom, she’s not big on coffee, but it didn’t seem to slow her down. Ha!
THIS RECIPE SHOULD BE MADE AT LEAST 1 DAY IN ADVANCE!!!
Here’s what you need:
- 9-inch chocolate crumb crust (I made this with Oreos and butter)
- 1 cup powdered sugar
- 1 cup semi-sweet chocolate chips
- 1/4 cup (1/2 stick) butter or margarine, cut up
- 1/4 cup heavy whipping cream
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 3/4 cup chopped nuts (optional- I used pecans)
- 2 pints coffee ice cream, softened slightly (I used 1 pint of Haagen Dazs Coffee and 1 pint Starbuck’s Mocha Cookie Crumble)
- Whipped cream (optional)
- Pie plate or spring form pan
If you choose to make your own Oreo pie crust, you’ll need 1 package of Oreos, and 1/4 cup of melted butter. Remove the filling from the Oreos and crush using the blender. Add the melted butter and mix well, allowing all crumbs to be saturated by the butter. Press into the bottom of your pan. I used a spring form pan.
Combine sugar, chocolate chips, butter, heave cream and corn syrup in small saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.
Spread 1/3 cup chocolate mixture in bottom of crust; sprinkle with 1/4 cup nuts. Pat nuts into the chocolate. Layer 1 pint ice cream. I used 1/2 of each pint to blend the flavor throughout. The ice cream needs to be somewhat soft to be able to spread. Don’t melt the ice cream, or it won’t set back up. Place in the freezer for a least 1 hour.
Repeat the layers and top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving (if desired).
Be sure you have plenty of time to make this dessert. It is not a quick, spur-of-the-moment, recipe.