Mocha Cappuccino Ice Cream Pie is a winning, no bake summer dessert! This decadent pie is comprised of coffee ice cream, chocolate chips, sweetened whipped cream, drizzles of caramel and hot fudge, nestled in an Oreo cookie crust.
If it weren’t for the temperature outside, I’d have a hard time believing that it’s already August. I can’t remember a summer that seemed to fly by faster than this one. Thankfully, we’ve had both a warm and wet summer, so the local farmers markets are brimming with local produce. I’ve managed to put up several batches of strawberry freezer jam, a dozen pints of no sugar added strawberry basil jam, as well as a few dozen pints of strawberry-rhubarb jam. Basically, my boys will be snacking on All the Strawberry Jams for the next few months.
They’re totally fine with that idea.
All of the home canning, combined with temperatures in the mid to upper 80’s means that my house has been h-o-t! I realize that temps in the 80’s would be a welcome reprieve to some, but here on the 45th parallel? Well, we Northerners tend to wilt when it gets this hot.
The hot temperatures outside, and my self-inflicted hot temperatures inside means that the last thing that I want to do is to turn on the oven to cook an actual meal, let alone bake any desserts. My family suffers so. Ha! Not really. They’re perfectly happy eating grilled chicken or steak fajitas every night of the week, so I can pass the proper meal prep on to Bacon Slayer.
Dessert is something that my family is far less likely to compromise on. In fact, if their mama doesn’t bake on a regular basis, the Sons think nothing of telling tales of woe to anyone who will listen. They are definitely spoiled by my baking habit.
Although I consider myself a Pie Gal through and through, I have no problem buying a ready-make pie crust at times such as these. To be honest, I prefer to buy an Oreo pie crust so that I don’t eat the remainder of the cookies in the package after making the crust myself. Portion control is not my strong suit when it comes to cookies. Besides, buying a ready-made crust makes it all that much easier to whip up a no bake pie!
Because priorities, Friends. I have them.
Mocha Cappuccino Ice Cream Pie is swiftly becoming a family favorite dessert. This decadent pie is a blend of coffee ice cream and miniature dark chocolate chips, topped with lightly sweetened whipped cream, and decorative drizzles of salted caramel sauce and chocolate sauce–all of which is nestled in an Oreo cookie crust.
Let’s face it. What’s the point of coffee of chocolate isn’t involved? The flavors of coffee and chocolate compliment each other so well. The only thing better than coffee with chocolate is coffee with chocolate, whipped cream, caramel, and more chocolate! Each bite of Mocha Cappuccino Ice Cream Pie tastes like a fancy coffee house beverage, without heating up the house or your body.
If you’re looking for an easy, no bake summer dessert recipe that looks like you spent all day making it, then Mocha Cappuccino Ice Cream Pie is for you!
Mocha Cappuccino Ice Cream Pie comes together in under 20 minutes!
Kirsten/ComfortablyDomestic
Yields One 9-inch Pie
Mocha Cappuccino Ice Cream Pie is a winning, no bake summer dessert! This decadent pie is comprised of coffee ice cream, chocolate chips, sweetened whipped cream, drizzles of caramel and hot fudge, nestled in an Oreo cookie crust.
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- For the Crust:
- 1 (9-inch) prepared Oreo cookie pie shell
- For the Filling:
- 1.5 quarts coffee flavored ice cream
- 1/8 tsp. ground cinnamon
- 2/3 C. miniature semi sweet chocolate chips
- For the Topping:
- 2 C. (1 pint) heavy whipping cream
- 1 Tbs. powdered confectioner’s sugar
- ½ tsp. vanilla extract
- 2 Tbs. caramel sauce (or more, to taste)
- 2 Tbs. hot fudge sauce (or more, to taste)
Instructions
- Let the coffee ice cream stand at room temperature for about 10 minutes, to allow it to slightly soften. Transfer the softened ice cream to a large bowl. Fold the miniature chocolate chips and ground cinnamon into the ice cream until evenly distributed. Spoon the ice cream mixture into a purchased Oreo cookie pie shell. Level the ice cream to the edges of the pie shell. Freeze the pie while preparing the topping.
- Beat the heavy whipping cream along with the powdered sugar and vanilla extract until it forms stiff peaks. Remove the pie from the freezer. Spread the whipped cream over the ice cream layer of the pie. For a decorative touch, the whipped cream may be piped on top of the pie with a pastry bag fitted with a large star shaped decorator’s tip. (I recommend using a Wilton 2D tip for such applications.)
- Drizzle the caramel and hot fudge sauces over the whipped cream layer of the pie. Freeze the pie until ready to serve.
- To serve, run a sharp knife through hot water to warm the blade, shaking off the excess water. Use the warm knife to slice the pie. Drizzle additional caramel and hot fudge sauces over the pieces, if desired.
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