Mocha Ice Cream Pie made with OREO Cookies
Coffee and OREO Cookies are a winning combination in this Mocha Ice Cream Pie! Layers of chocolate and coffee ice cream, plus an OREO ganache center are topped with whipped cream and served cold.
- 1¾ oz. water
- 3½ oz. semi-sweet chocolate, finely chopped
- ½ oz. OREO Base Cake
- ¼ oz. black cocoa powder
- ½ tsp. OREO Small Cookie Pieces
- ½ tsp. vanilla extract
- ⅛ tsp. kosher salt
- 6 oz. OREO Base Cake
- 2½ oz. unsalted butter, melted
- 8 oz. chocolate ice cream, slightly softened
- 10 oz. coffee ice cream, slightly softened
- 4½ oz. heavy cream
- ½ oz. granulated sugar
- 1½ oz. OREO Small Cookie Pieces
Nutrition per serving
Bring water to boil in small saucepan. Combine remaining ingredients in medium bowl. Add boiling water; let stand 3 to 4 min. Pour mixture into food processor or blender. Process 20 seconds. Pour back into bowl to cool. Let stand several hours or overnight.
Combine OREO Base Cake and butter until well blended. Firmly press onto bottom and up the side of 9-inch inch pie plate. Freeze 1 hour.
Spread chocolate ice cream evenly onto bottom of frozen crust. Freeze several hours or until firm. Spread OREO Ganache over chocolate ice cream. Freeze several hours or until firm. Spread coffee ice cream as evenly as possible over OREO Ganache. Freeze several hours or until very firm.
Remove pie from freezer and mark top of pie into 8 slices. Whip cream and sugar until stiff peaks form. Spoon into pastry bag fitted with round tip. Pipe three large round mounds onto each sectioned slice of pie. Place a large round cutter in center of pie and fill with 1.5 oz. cookie pieces. Carefully remove cutter. Keep pie frozen until ready to serve.