Mocha Ice Cream Pie

By carvalhohm

Ingredients

• 28 About 28 chocolate graham cracker squares or 60 chocolate wafer cookies
• 1/4 cup melted butter, cooled slightly
• 1/4 teaspoon salt
• 1 2/3 cups semisweet chocolate chips, divided
• 1 cup toasted whole almonds, divided
• 2 cups whipping cream, divided
• 3 pints premium coffee ice cream
• 1 tablespoon sugar
• 1/2 teaspoon almond extract

Details

Servings 12
Adapted from americanfamily.com

Preparation

Step 1

1. Preheat oven to 350°. Put graham crackers or cookies in bowl of food processor. Blend 1 minute, or until cookies become fine crumbs (you need 2 cups). Drizzle butter over crumbs, add salt, and pulse until combined. Press firmly into 9-in. springform pan and bake until crumbs are set, 10 minutes. Let cool on a wire rack.

2. Wipe bowl of food processor clean with paper towel. Make ganache: Add 1 cup chocolate chips and 2/3 cup almonds and pulse 30 to 45 seconds, or until well chopped. In a microwave-safe bowl, heat 3/4 cup cream on full power (100%) just until bubbling. Pour cream over chocolate-almond mixture and let sit 30 seconds; then pulse 30 seconds, or until chocolate is melted. Pour over crust, spreading evenly, and freeze 30 minutes, or until set.

3. Put ice cream in the bowl of stand mixer fitted with paddle attachment; beat on medium speed until ice cream is smooth and malleable (like taffy), about 1 minute. Using spatula, spread ice cream over ganache-covered crumbs. Freeze, covered, for at least 6 hours, or until ice cream is completely firm.

4. In microwave-safe bowl, melt remaining 2/3 cup chocolate chips on full power until half-melted, then stir until smooth. Whip remaining 1 1/4 cup cream with the sugar and almond extract until stiff peaks form, about 4 minutes.