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Kahlua Ice Cream Pie Recipe

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4 from 46 reviews

  • Author: Ava
  • Total Time: 4 hours 45 minutes
  • Yield: 12 servings

Description

This Kahlua Ice Cream Pie is a delightful no-bake dessert featuring a rich Oreo crumb crust, a luscious coffee-infused cream cheese and Kahlua filling, and layers of crunchy Oreo cookies. Topped with a smooth semi-sweet chocolate ganache and a drizzle of Kahlua cream, this frozen pie is perfect for coffee and chocolate lovers looking for a refreshing treat that requires no baking.

Ingredients

Crust

  • 2 cups (268g) Oreo crumbs (about 20 Oreos)
  • 1/4 cup (56g) butter, melted
  • 3 tbsp (45ml) warm water
  • 4 tsp instant espresso powder

Filling

  • 12 oz cream cheese, room temperature
  • 3/4 cup (155g) sugar
  • 3 tbsp (45ml) Kahlua liqueur
  • 6 tbsp (90ml) milk
  • 1 3/4 cups (420ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tsp vanilla extract
  • 8 Oreo cookies, filling removed, broken into large pieces

Chocolate Topping

  • 2 oz (61g | 1/3 cup) semi-sweet chocolate chips
  • 3 tbsp (45ml) heavy whipping cream
  • 1/2 cup (120ml) heavy whipping cream
  • 1 tbsp (8g) powdered sugar
  • 1/2 tbsp Kahlua liqueur
  • Chocolate sauce, optional

Instructions

  1. Make the crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine Oreo crumbs, melted butter, warm water, and instant espresso powder in a small bowl. Press the mixture firmly into the bottom of the pan to create the crust. Place it in the freezer to chill while preparing the filling.
  2. Prepare espresso mixture: In a small bowl, combine warm water and instant espresso powder until fully dissolved. Set aside to integrate flavors.
  3. Make cream cheese base: In a large mixing bowl, beat the room temperature cream cheese and sugar together until smooth and well combined. Gradually add Kahlua liqueur, milk, and the espresso-water mixture separately, mixing well after each addition to ensure a smooth, lump-free filling. Set the mixture aside.
  4. Whip cream: In a separate large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form, ensuring a light and fluffy texture.
  5. Combine filling: Gently fold the whipped cream into the cream cheese mixture in two parts until fully incorporated without deflating the whipped cream.
  6. Assemble layers: Spread about one-third of the filling evenly over the chilled crust. Add a layer of half the broken Oreo cookie pieces on top. Repeat layering with another one-third of the filling and the remaining Oreos. Finish with the remaining filling spread on top, smoothing the surface.
  7. Freeze: Place the assembled pie in the freezer and freeze completely for 4 to 5 hours until firm.
  8. Prepare chocolate topping: Remove the pie from the springform pan and place on a serving plate. In a medium bowl, heat 3 tbsp heavy cream until just boiling, then pour it over the semi-sweet chocolate chips. Let sit for 2-3 minutes, then whisk until smooth and glossy.
  9. Top the pie: Quickly spread the warm chocolate ganache over the frozen pie’s surface. Sprinkle some Oreo crumbs or crumbles around the edge for garnish. Return the pie to the freezer to maintain chill.
  10. Make Kahlua cream: When ready to serve, whip 1/2 cup heavy cream with powdered sugar and 1/2 tbsp Kahlua until it just holds shape but remains drizzle-able, perfect for garnishing.
  11. Serve and store: Drizzle Kahlua cream and optional chocolate sauce over individual slices of the ice cream pie. Store leftover pie in the freezer and Kahlua cream in the refrigerator for 1-2 days, stirring before reuse. Enjoy the pie within two weeks for the best flavor and texture.

Notes

  • Use room temperature cream cheese to ensure a smooth filling without lumps.
  • Removing Oreo cookie filling before breaking cookies for layering improves texture and prevents excessive sweetness.
  • Press the crust firmly and chill promptly to maintain a sturdy base for the filling.
  • Fold whipped cream gently to keep the filling light and airy.
  • Chocolate ganache must be spread quickly on the frozen pie to avoid hardening unevenly.
  • Kahlua cream is best whipped just until it holds shape to maintain a drizzle-able consistency.
  • Store leftover pie properly wrapped in the freezer to prevent ice crystals and preserve flavor.
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Category: No-Cook
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/kahlua-ice-cream-pie-recipe/