Type what you have

Ingredients

• ✓ coffee ice cream
• peanut butter
• corn syrup
• corn flake cereal
• chocolate syrup

Instructions

1. 1 Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
2. 2 Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
3. 3 Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
4. 4 Put pie in freezer and freeze until firm in the center, at least 30 minutes.

By MegNC

Ingredients

• ✓ coffee ice cream
• chocolate sandwich cookie crumb crust
• chocolate chip
• hot fudge topping
• chocolate sandwich cookie
• whipped topping
• chocolate syrup

Instructions

1. 1 Freeze crust until firm, about 30 minutes.
2. 2 Meanwhile, place 1/2 of the coffee ice cream into a bowl, and let it soften, about 10 minutes. Return remaining ice cream to the freezer. Mix softened ice cream with mini chocolate chips. Spread mixture in an even layer over the frozen crust. Cover with plastic wrap and freeze for 2 hours.
3. 3 Heat fudge topping in the microwave on low until just warm and easy to pour, about 30 seconds. Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into fudge topping.
4. 4 Remove pie from the freezer and layer fudge mixture over ice cream layer. Cover with plastic wrap, and return to the freezer for 2 hours.
5. 5 Take remaining frozen coffee ice cream out of the freezer, and allow to soften, about 10 minutes. Spread ice cream over fudge layer. Cover with plastic wrap, and return to the freezer for 2 more hours.
6. 6 Remove pie, and spread whipped topping over top. Sprinkle with reserved cookie crumbs to garnish. Cover with plastic wrap and freeze for 2 more hours, or for best results, 8 hours to overnight.
7. 7 Cut the pie into serving pieces and drizzle each serving with about 1 tablespoon chocolate syrup.

By Lisawas

Ingredients

• ✓ coffee ice cream
• cooking spray
• dark chocolate sandwich cookie
• butter
• salt
• hot fudge dessert topping
• heavy cream
• coffee liqueur
• irish cream liqueur
• vanilla extract
• sweetened condensed milk
• espresso bean
• chocolate

Instructions

1. 1 Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
2. 2 Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use.
3. 3 Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes.
4. 4 Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes.
5. 5 Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans.
6. 6 Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours.
7. 7 Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight.
8. 8 Remove from the freezer 10 minutes before serving. Slice and serve immediately.

By Marianne Williams

Ingredients

• ✓ coffee ice cream
• chocolate stout beer
• cocoa powder
• raspberry sour beer
• vanilla ice cream

Instructions

1. 1 Version 1: Pour stout into a British pint glass and scoop coffee ice cream on top. Garnish with a dusting of cocoa powder.
2. 2 Version 2: Pour raspberry beer into a pint glass; top with vanilla ice cream.
3. 3 Add a straw to each float and serve with spoons alongside.

By John Mitzewich

Ingredients

• ✓ coffee ice cream
• coffee
• rum
• ladyfinger
• bittersweet chocolate
• mascarpone cheese
• coffee liqueur
• sugar
• half-and-half

Instructions

1. 1 Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.
2. 2 Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
3. 3 When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ coffee ice cream
• doughnut stick
• butter
• milk
• french vanilla instant pudding mix
• pie filling mix
• instant coffee granules
• whipped topping
• chocolate-frosted doughnut

Instructions

1. 1 Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes.
2. 2 Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.
3. 3 Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.

By Chef Mo

Ingredients

• ✓ coffee ice cream
• sugar
• water
• espresso
• coffee flavored liqueur
• sponge cake
• espresso bean
• espresso ice cream

Instructions

1. 1 In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
2. 2 Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
3. 3 Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.

By Anonymous