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Homemade Mud Pie with Homemade Decaf Coffee Ice Cream photo

Mud Pie with Homemade Decaf Coffee Ice Cream

This Mud Pie with Homemade Decaf Coffee Ice Cream is a decadent treat that combines rich chocolate and aromatic coffee flavors!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Ice Cream:
  • 1.5 cups Whole Milk
  • 0.75 cups Sugar
  • 1.5 cups Whole Decaf Coffee Beans
  • a pinch Salt to enhance sweetness
  • 1.5 cups Heavy Cream
  • 5 large Egg Yolks for custard base
  • 0.25 teaspoon Vanilla Extract for depth of flavor
  • 0.25 teaspoon Ground Coffee finely ground for texture
For the Crust:
  • 0.25 cups Almonds finely ground
  • 6 oz. Chocolate Wafer or Oreo Cookies for the crust base
  • 3 tablespoons Butter melted for binding the crust
For Serving:
  • Chocolate Sauce for drizzling
  • Sliced Almonds toasted, for garnish
  • Whipped Cream for a delightful finish

Equipment

  • Ice cream maker
  • Mixing bowls
  • Whisk
  • Food processor
  • Baking dish
  • Measuring cups and spoons

Method
 

Instructions:
  1. Start by brewing the decaf coffee. In a saucepan, combine the whole milk, sugar, and whole decaf coffee beans. Heat over medium heat until steaming, but do not boil. Remove from heat, cover, and let the mixture steep for about 30 minutes to extract the coffee flavor.
  2. After steeping, strain the mixture through a fine mesh sieve to remove the coffee beans. Return the strained liquid to the saucepan. Add a pinch of salt and heat again. In a separate bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the egg yolks while whisking constantly to temper the yolks. Then, return everything to the saucepan.
  3. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Be careful not to let it boil. Once thickened, remove from heat and stir in the heavy cream, vanilla extract, and finely ground coffee. Let the mixture cool before transferring it to the fridge to chill completely.
  4. While the ice cream base chills, prepare the crust. In a food processor, crush the chocolate wafer or Oreo cookies into fine crumbs. Add the finely ground almonds and melted butter, and pulse until well combined. Press this mixture into the bottom of a baking dish to form an even crust. Bake at 350°F (175°C) for about 10 minutes, then let it cool.
  5. Once the ice cream base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  6. Spread the churned decaf coffee ice cream over the cooled crust, smoothing the top with a spatula. Freeze the assembled pie for at least 4 hours or until firm.
  7. When ready to serve, drizzle chocolate sauce over the top, add a dollop of whipped cream, and sprinkle with lightly toasted sliced almonds.

Notes

  • Store any leftovers in an airtight container in the freezer.
  • Wrap the pie tightly with plastic wrap and aluminum foil to prevent freezer burn.
  • Best enjoyed within 1-2 weeks for optimal flavor and texture.