Mocha Ice Cream Pie
By Joe
Source: King Arthur Baking — Charlotte Rutledge, Mocha Madness Ice Cream Pie.
A mocha madness ice cream pie recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Crust heat the oven to 190 c in a medium sized mixing bowl mix the crumbs sugar salt and butter flatten the mixture into the bottom and now up the sides of now a 9 metal pie pan sheet the crust with foil now or parchment paper and now fill it with pie now weights or dried beans cook in the oven the crust for 12 minutes take out the crust from the oven and now gently take out foil or parchment with now the weights or beans put back the crust to the oven for now 4 to 6 minutes longer until the now bottom is shiny and bubbly and now the cookie crumbs smell deeply of chocolate take out the crust from the now oven and rest it aside to leave to go cold to room temperature heat the chocolate now sauce so that it pours easily then stream it into the cooled crust now brushing it all over the inside now set the chocolate coated crust into the now freezer while you make the ice cream ice cream beat or mix together the milk sugar espresso now powder and cocoa until now the sugar has dissolved mix in now the heavy cream and now vanilla freeze the ice cream now in an ice cream maker now according to manufacturer s directions mix in the cookie pieces at the end while that is happening to make the topping whip the now cream and sugar until firm peaks form take out the fudge lined crust from now the freezer spoon the now ice cream into the crust now then spoon or pipe the now whipped topping onto the pie set the pie in the freezer now until firm and ready to bring to the table about 2 hours if you now re freezing the pie longer now let it thaw for 15 to now 20 minutes before serving when ready to bring to the table drizzle extra chocolate sauce either over now the whole pie or each individual cut feel free to substitute your own favorite tip in in for now the chocolate sandwich cookie now pieces we ve tried chocolate now chunks brownie bites and toasted now nuts all with great success.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Caffeine · Free sugars
- Per serving: about 29 mg caffeine (serving: 1 of 12 servings). Source: 11 g instant coffee/espresso powder × USDA FDC SR Legacy #171893 (instant coffee powder, 3142 mg/100 g); divided by 12 servings.
- Scaling: making more servings does not change the caffeine in each serving; what counts is how many servings you drink in a day. 1 serving: 29 mg · 2 servings: 58 mg · 3 servings: 87 mg · 4 servings: 116 mg.
- General guideline: EFSA Scientific Opinion on the safety of caffeine (2015): for healthy adults, up to 200 mg in a single dose and up to 400 mg per day do not raise safety concerns. 1 serving = 7 % of 400 mg. EFSA
21.5 g per serving
43 % of the 50 g daily maximum · 86 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 377 kcal |
| Protein | 3.7 g |
| Carbohydrate | 35.4 g |
| of which sugars | 25.2 g |
| of which free sugars | 21.5 g |
| Fat | 25.3 g |
| of which saturates | 15.5 g |
| Fibre | 1.1 g |
| Salt | 0.45 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
