I’ve decided every day deserves a cherry on top.
Sometimes I wonder if I’ll ever get tired of rainbow sprinkles. The delight they bring is embarrassingly real. Is it strange to love sprinkles at 63? Maybe — but I’ll probably still be into them. Right now this pie makes me want to blast a favorite old playlist and make friendship bracelets. Honestly, I eat more sprinkles at 32 than I did at 12.
That towering ice cream swirl looks like a giant chocolate-vanilla soft-serve, except it’s coffee and vanilla swirled together. I want to bury my face in it and reappear three weeks later. YES.
I made this after craving my mom’s old-school Oreo ice cream dessert — layers of Oreo crust, ice cream, homemade fudge and whipped cream. Her version was meant to be coffee ice cream, though we’d often use vanilla because the kids refused coffee flavor. She made it for card club on Friday nights (they rarely actually played cards), and it was pure torture knowing the dessert was in the freezer and we couldn’t have any until the next day — if there were leftovers at all.
I also remember lying in bed and hearing them come home late — probably around 10:30 — and wishing I could go down and join the fun. Mornings after, the sink would be full of her pretty pink crystal plates and glasses with leftovers of Bailey’s. I want my sink to be full of ice-cream-covered pink crystal plates and Bailey’s glasses. Friends? Hello?
This pie nods to that nostalgia but stands on its own. I combined coffee and vanilla ice cream for a latte-like swirl, then topped it with whipped cream, hot fudge, sprinkles and cherries (obviously). If you like coconut or nuts, add them — but I’m firmly in the camp that nuts should stay out of many desserts. They do not belong in brownies. They rarely belong in cookies. They never belong in fudge. They really don’t belong in ice cream. These are my rules.
More than the toppings, the crust steals the show. It’s a chewy, toasted macaroon crust — gooey with a little crunch. I’m not sure how I didn’t eat the whole crust before filling it with ice cream.
That bite. It practically begs you to make this pie — and then to eat it immediately. Okay, brb, I need to check the freezer.
Coffee Ice Cream Hot Fudge Sundae Pie with a Macaroon Crust
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Ingredients
Macaroon crust
- 3 1/4 cups unsweetened, shredded coconut
- 1/3 cup sugar
- 2 large egg whites
- 1/4 teaspoon salt
- 1 tablespoon coconut oil
Pie
- 1 pint coffee ice cream
- 1 pint vanilla ice cream
- 3 cups cold heavy cream
- 2 tablespoons powdered sugar
- hot fudge or chocolate syrup
- rainbow sprinkles
- cherries for topping
Instructions
Macaroon crust
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Preheat the oven to 325°F. In a large bowl, mix the shredded coconut, sugar, egg whites, salt and coconut oil until the coconut is evenly moistened. Press the mixture into a 9-inch springform pan, pressing it up the sides. Place the pan on a baking sheet and bake 20–25 minutes, until golden and slightly crispy. Let cool completely.
Pie
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Let the ice cream soften slightly so it’s spreadable. Spread the coffee ice cream as the first layer, then the vanilla on top. Freeze until completely firm, about 4–6 hours or overnight. Right before serving, whip the cold heavy cream on medium-high until stiff peaks form, then beat in the powdered sugar until combined.
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Spread the whipped cream over the ice cream, drizzle with hot fudge, and scatter sprinkles on top. To slice, dip a large knife in warm water between cuts. Serve immediately with extra chocolate, sprinkles and cherries.
Notes
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