Cool off on summer days with an ice cream pie. The coffee and chocolate filling is fantastic.
“Jamocha” Ice-Cream Pie
- Prep Time 20 min
- Total 4 hr 20 min
- Servings 8
- Ingredients 7
Ingredients
- 2 pints (4 cups) coffee ice cream, slightly softened
- 3/4 cup hot fudge topping
- 1 cup Cool Whip frozen whipped topping, thawed, if desired
- Coffee-flavored chocolate candies or chocolate-covered coffee beans, if desired
Coffee Pat-in-Pan Pie Crust
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup butter or margarine, softened
- 2 teaspoons powdered instant coffee (dry)
Make With
Gold Medal Flour
Instructions
-
Step1Make Coffee Pat-in-Pan Pie Crust.
-
Step2Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
-
Step3Spread 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.
-
Step4To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.
Nutrition
410
Calories
22g
Total Fat
6g
Protein
47g
Total Carbohydrate
26g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 12g
- 59%
- Trans Fat
- 1g
- Cholesterol
- 65mg
- 21%
- Sodium
- 230mg
- 10%
- Potassium
- 300mg
- 9%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 26g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 6%
- 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 Choice
3Tips from the Betty Crocker Kitchens
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