Coffee Icecream Pie

Coffee Icecream Pie

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  • 150 g Plain Chocolate Biscuits (Arnott's Choc. Ripplle)
  • 60 g Butter
  • 300 ml Pure Cream
  • 1 L Vanilla Ice-cream ( Street's Blue Ribbon
  • 1 Tablespoon Instant Coffee (Mocona)
  • 200 g Marshmallows (Pascal)
  • 150 g Dark Choc Bits (Nestle Choc Bits)


    Take ice cream out of freezer to soften.

    Dissolve coffee in 1 -2 tablespoons boiling water and set aside to cool.

    Blitz biscuits to a fine crumb and add melted butter. Press crumb into a greased glass pie dish and freeze for 2-3 hours.

    Cut marshmallows into quaters.

    Whip cream and add to softened Icecream with coffee, marshmallows and choc bits. Freeze for 2-3 hours, stirring every hour to keep ingredients suspended.

    Add icecream mix to base and freeze for 8 -12 hours until set.

    Slice and enjoy!


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