An easy no-bake ice cream pie filled with layers of chocolate ganache and homemade BAILEYS® Coffee Creamers ice cream. Perfect treat for any day of the year!
Although summer is coming to an end with its shorter days and cooler nights, this doesn’t mean you can’t have your ice cream and eat it too. I, for one, am the type of gal who enjoys ice cream any day of the year. Yep! It could be zero degrees outside yet you will find me cozied up in a corner of the couch with a throw on watching the Bravo channel and a mugful of ice cream in hand. That’s just me, especially when it comes to the simple vanilla-chocolate combo. Sprinkle hazelnuts, walnuts or crushed peanuts on there and it’s a wrap! Oh… and let’s not forget our favorite, hot fudge! Cannot go without that.
Similar to my last no-bake dessert, do you know what the beauty of this particular pie is other than, no master skills needed?
It’s made with BAILEYS® Coffee Creamers which means you can turn almost any of their 14 coffee creamer flavors into an ice cream of your choice. Now doesn’t that sound amazing?!
Soon autumn will be here and before you know it, like most foodies, we get a little pumpkin crazy on just about anything and everything edible that can be pumpkin-flavored. So when BAILEYS® Coffee Creamer Pumpkin Spice hits shelves, can you imagine making a pumpkin ice cream pie? Now I haven’t tried it yet but take a moment and imagine a frozen pumpkin pie? Different, yeh? You could use gingersnaps as your cookie crust. Or what about their Cinnamon Dolce flavored coffee creamer? ERMAHGERD! You see, the possibilities are endless.
For now, I’ll sit back and enjoy my two current favorites: Chocolatini and The Original Irish Cream-flavored ice creams over this buttery chocolate cookie crust and milk chocolate ganache. These flavors are in season, every season!
BAILEYS® Coffee Creamers Chocolate Ice Cream Pie
- Total Time: 5 hours
- Yield: 9-inch pie 1x
Ingredients
The Original Irish Cream Ice Cream
- 4 egg yolks, lightly beaten
- 1/3 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup BAILEYS® Coffee Creamer The Original Irish Cream
- 1 teaspoon pure vanilla extract
Chocolatini Ice Cream
- 4 egg yolks, lightly beaten
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup BAILEYS® Coffee Creamer Chocolatini
- 1 cup mini chocolate chips
GANACHE
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
CRUST
- 2 cups (36 cookies) thin chocolate wafer cookies, finely crushed
- 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
TOPPING
- 1/4 cup hazelnuts or any nuts of choice (optional)
Instructions
The Original Irish Cream Ice Cream
- In a 2-quart saucepan over medium-high heat, whisk together eggs yolks, sugar, milk, heavy cream, BAILEYS® Coffee Creamers The Original Irish cream and vanilla until combined. To ensure eggs are fully cooked, cook until mixture reaches just to a boil then quickly remove from heat and continuously stir. Mixture will have thickened
- Pour liquid into a wide shallow pan. Allow to cool until steam is no longer visible when stirred.
- Cover and place in the refrigerator 1-2 hours or overnight.
- Pour mixture into an ice cream maker and follow manufacturer’s directions. Freeze ice cream for 4 or more hours or until firm.
Chocolatini Ice Cream
- In a separate saucepan, repeat steps 1 through 4 in making the Chocolatini ice cream with the exception of in step 1, do not add sugar and substitute the Irish cream for BAILEYS® Coffee Creamers Chocolatini.
- In Step 4, 5 minutes prior to churning of the ice cream is complete, add chocolate chips one spoonful at a time (this will give an even distribution). Continue with freezing ice cream for 4 or more hours or until firm.
GANACHE
- In a 2-quart saucepan over medium-high heat, bring heavy cream just to simmer. Immediately remove and pour over chocolate chips. Continuously stir until all chocolate chips have melted. Set aside until ganache cools to room temperature and thickens.
CRUST
- In a medium bowl, mix crust ingredients together. Pour and press evenly onto bottom and sides of a 9-inch pie plate. Freeze for up to 1 hour or until both ice creams are completely firm.
ASSEMBLY
- Once pie crust is firm, pour and evenly spread about ½ cup of ganache above cookie crust. Spread up to 1 cup of The Original Irish Cream ice cream above ganache; freeze up to 30 minutes or until firm. Pour another ½ cup ganache over ice cream. Using up to 2 ice cream scoop sizes alternately scoop both ice cream flavors onto ganache. Quickly drizzle remaining ganache over the scooped ice cream and sprinkle hazelnuts.
- Cook Time: 10 minutes
- Cuisine: Irish
Disclosure: This is a sponsored post on behalf of BAILEYS® Coffee Creamers. All opinions stated within this post is and will always be 100 % my own. Thank you for your support in the brands I use and trust to help me bring to you, new recipes.