Description
This Baileys Hot Chocolate Ice Cream Pie is a decadent no-bake dessert that combines the rich flavors of Baileys Irish Cream with creamy chocolate and a crunchy Oreo crust. Perfectly layered with marshmallows and whipped cream topping, this frozen treat is ideal for special occasions or indulgent gatherings.
Ingredients
Crust
- 24 Oreos (2 cups | 268g Oreo crumbs)
- 4 tbsp (56g) butter, melted (salted or unsalted)
Ice Cream Filling
- 8 oz cream cheese, softened
- 1/2 cup (104g) sugar
- 1/2 cup (57g) natural unsweetened cocoa powder
- 3 tbsp (45ml) milk
- 5 tbsp (75ml) Baileys Irish Cream
- 1/2 tsp vanilla extract
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 2 cups mini marshmallows
Whipped Cream Topping
- 3/4 cup (180ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 2 tbsp (30ml) Baileys Irish Cream
- Sprinkles, optional
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) to prepare for baking the crust.
- Prepare Oreo Crust: Place the Oreos into a food processor or blender and grind them into fine crumbs without removing the cream filling.
- Combine Crust Ingredients: Transfer the Oreo crumbs to a bowl and mix thoroughly with the melted butter until evenly combined.
- Form Crust: Press the Oreo mixture evenly into the bottom and up the sides of your pie pan, ensuring the crust covers all sides to prevent the ice cream from touching the pan for easier slicing later.
- Bake Crust: Bake the crust at 350 degrees Fahrenheit for 8-10 minutes, then remove and let it cool completely on a wire rack.
- Mix Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and well combined.
- Add Cocoa Powder: Mix in the unsweetened cocoa powder until the mixture is smooth and evenly blended.
- Incorporate Milk: Slowly add the milk, one tablespoon at a time, mixing thoroughly after each addition to keep the mixture lump-free and creamy.
- Mix in Baileys: Gradually add Baileys Irish Cream, two tablespoons at a time, blending well after each addition to maintain a smooth texture without lumps.
- Add Vanilla: Stir in the vanilla extract until fully incorporated. Set this chocolate cream cheese mixture aside.
- Whip Cream for Filling: In a separate bowl, whip the heavy whipping cream with powdered sugar on high speed until stiff peaks form.
- Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in two batches until fully combined and smooth.
- Assemble First Layer: Spoon half of the ice cream mixture onto the cooled Oreo crust and spread it out evenly.
- Add Marshmallows: Layer the mini marshmallows evenly over the ice cream mixture.
- Top with Remaining Ice Cream Mixture: Drop spoonfuls of the remaining ice cream mixture over the marshmallows and carefully smooth into an even layer.
- Freeze Pie: Place the assembled pie in the freezer and chill for 5-6 hours or until firm.
- Prepare Whipped Cream Topping: Whip the heavy cream, powdered sugar, and Baileys together on high speed until stiff peaks form.
- Decorate Pie: Pipe the whipped cream topping onto the firm pie and garnish with sprinkles if desired.
- Store: Keep the pie covered and frozen until ready to serve.
Notes
- Ensure the cream cheese is properly softened to avoid lumps in the filling.
- Press the crust up the sides thoroughly for easier slicing and to prevent ice cream leakage.
- If you don’t have Baileys Irish Cream, you can substitute with another Irish cream liqueur or omit for a non-alcoholic version.
- Freeze time is crucial for the pie to set properly; do not rush this step.
- The whipped cream topping is best made fresh before serving for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
