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Dairy
Easy
50 Minutes
Diets 
Recipe by Faigy Weber and Brochie Kohn
Faigy and Brochie joined forces to make this ice cream pie, and their teamwork really paid off! With crunchy coffee crumble, creamy ice cream, and a drizzle of chocolate on top, every bite is a
delicious reminder of how fun it is to create something sweet with a friend.
1–2 teaspoons Elite Instant Coffee dissolved in 1 teaspoon hot water
32 ounces (910 grams) store-bought vanilla or coffee ice cream, slightly softened
1 and 1/2 ounces (40 grams) Geneve Dark Chocolate, melted, for garnish
1 and 1/4 cups Glicks Flour
3/4 cup brown sugar
1/2 cup margarine or 6 tablespoons oil
1/2 cup cappuccino chips
1–2 tablespoons sugar
2 teaspoons Elite Instant Coffee dissolved in 1 tablespoon hot water
1/2 teaspoon baking powder
8 ounces (225 grams) heavy cream
1 tablespoon sugar
1/4 teaspoon vanilla extract (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
To prepare the crumble, combine all ingredients. Mix with your fingers until coarse crumbs form, then spread the mixture on the prepared baking sheet and bake for 20 minutes, until lightly golden.
Allow the crumble to cool completely. Divide the crumble in half.
Stir the coffee into the ice cream, then fold in half of the crumble. Place the ice cream mixture into the graham cracker crust, smooth the top, and freeze for several hours or overnight.
Pour the heavy cream into the bowl of an electric mixer and beat until soft peaks form, adding sugar and vanilla extract, if desired. For a smooth, professional-looking finish, spread the whipped cream evenly over the pie with a spatula or place it in a piping bag and pipe neat swirls. Sprinkle the remaining crumble over the whipped cream.
Place the melted chocolate into a small piping bag or ziplock bag and snip off a tiny corner. Drizzle the chocolate over the whipped cream in thin zigzag lines. For a more intricate look, alternate directions or gently drag a toothpick through the drizzle to create a marbled effect. Return the pie to the freezer until ready to serve.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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