“Jamocha” Ice-Cream Pie

Cool off on summer days with an ice cream pie. The coffee and chocolate filling is fantastic.

  • prep time 20 min
  • total time 4 hr 20 min
  • ingredients 7
  • servings 8

Ingredients

2
pints (4 cups) coffee ice cream, slightly softened
3/4
cup hot fudge topping
1
cup frozen (thawed) whipped topping, if desired
Coffee-flavored chocolate candies or chocolate-covered coffee beans, if desired

Coffee Pat-in-Pan Pie Crust

1
cup all-purpose flour
1/2
cup butter or margarine, softened
2
teaspoons powdered instant coffee (dry)
  • 1 Make Coffee Pat-in-Pan Pie Crust.
  • 2 Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
  • 3 Spread hot fudge topping over ice cream in pie crust. Carefully spread remaining pint of ice cream over topping. Cover and freeze at least 2 hours until firm but no longer than 2 weeks.
  • 4 To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    410
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    12g,
    12%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    230mg
    230%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    2g
    2%
      Sugars
    26g
    26%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    15%;
    Iron
    6%;
    Exchanges:
    2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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