Cold Brew Coffee Pie
I just love pintrest! This was so yummy guys...
Recipes:
Easy Cold Brew Coffee Pie
Author: Hayley Parker, The Domestic Rebel
Prep time: 6 hours 10 mins
Total time: 6 hours 10 mins
Serves: 8
This frozen, no-bake Cold Brew Coffee Pie is PHENOMENAL. Creamy, smooth and packed with coffee flavor, it’s perfect for a hot day and for any coffee fanatic!
Ingredients
1 (3.4 oz) box INSTANT vanilla pudding mix
3/4 cup cold brew coffee (any brand is fine, but please make sure it’s sweetened. I used Starbucks)
1/2 cup milk or cream
1 Tbsp pure coffee extract (or less if you want a less strong coffee flavor)
1 (8 oz) tub Cool Whip, thawed
1 prepared Oreo cookie crust
Whipped cream, for garnish
Dark chocolate-covered espresso beans, for garnish
Instructions
In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract. Whisk until combined and slightly thickened, about 1 minute. Fold in the Cool Whip completely, making sure to get the bottom!
Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.
Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans. Cut into wedges and serve
Link:
Frozen Mocha Pie Dessert
If you like coffee and chocolate than this Frozen Mocha Pie is going to be your new favorite treat! This no fuss dessert is quick and easy to make and leaves plenty to keep on hand for those nights you want ice cream pie!
Get the recipe here:
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Coffee Ice Cream Recipe - How to Make the Best Creamy Ice Cream (kem cà phê việt nam)!
Are you ready for the best ice cream experience of your life? Then make this coffee ice cream and you won't be disappointed! I was inspired by the intense boldness of Vietnamese drip coffee that slowly cascades down into a sweet creamy richness of condensed milk while you slurp down your bowl of pho. Rather than incorporating condensed milk into the ice cream for a no churn version that's popular nowadays, I decided to mix in some dark chocolate to create a quick and easy fudge sauce. I love how the dark brown streaks create a beautiful swirled effect and adds a touch of sweetness and depth. And of course there's no overlooking the powerful fruity yet somewhat bitter and savoriness of dark roasted coffee beans. Whether you use Vietnamese Robusta beans or not, just make sure to steep it long enough to infuse all those complex notes into the cream. Go big (and bold) or go home as they say. Last but certainly not least, this ice cream is ready to eat straight out of the freezer, and doesn't require any thawing like most homemade ice creams. Yep, no waiting time needed for an out-of-this-world delicious treat!
Makes ~2 cups.
Coffee Ice Cream:
1 cup (240 ml) half and half
1 cup (240 ml) heavy cream
1 cup (82 g) dark roasted coffee beans (preferably Vietnamese Robusta beans)
1/3 cup (68 g) light or dark brown sugar
4 large egg yolks
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon of bourbon or brandy
In a medium sized pot, combine half and half, cream, coffee beans, and sugar. Bring to a boil over medium heat then turn off the heat immediately once bubbling vigorously . Cover and steep beans for ~1 hour. After the hour steep, add egg yolks and salt. Stir constantly over low heat until mixture begins to thicken slightly, about 5 minutes. It should register 160 F (71 C) if using a thermometer, or if you don't have a thermometer, it should coat the back of a spoon and leave a channel when you run your finger through it. Remove from heat and strain. Stir in vanilla and liquor. Cover and refrigerate until thoroughly chilled. In the meantime, make the fudgy chocolate swirl.
Quick Chocolate Fudge Swirl:
4 oz. dark chocolate (preferably at least 72% cacao)
8 oz. condensed milk
Melt chocolate in microwave in 30 second increments, stirring in between, until melted and smooth. Stir in condensed milk until combined. Set aside and microwave as needed if mixture becomes too thick and stiff.
Once ice cream mixture has chilled, churn in ice cream maker per manufacturer's instructions. When the ice cream is done churning, drizzle in chocolate fudge mixture while the machine is running to create streaks of chocolate swirl. You may need to reheat the chocolate in the microwave if too thick and not of pouring consistency. Place into freezer safe container and freeze until firm. No need to thaw this ice cream; it's perfectly smooth and soft straight out of the freezer! Enjoy!
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Coffee Chocolate Pie Video
Great for Pi day... why not celebrate with a Pie!! Delicious flavor of coffee and a fudge consistency. Only bakes for 30 minutes and chef's choice for the crust. Even better, it pairs wonderfully with some fresh coffee using our french press. Visit chantal.com to shop!
Coffee Pie with a twist.
In this video, I will show you how I had to make a few alterations, to this recipe, due to well......... Plan B cooking. Delicious!!
WORLDS BEST COFFEE ICE CREAM - Sugar Free - Viewer Request
Coffee Ice cream with real coffee beans and its sugar free too. What could be better than this?..SUBSCRIBE so you never miss a new video:
A subscriber, Sha Whit, requested this ice cream and as coffee ice cream is Steve's favourite he was happy to oblige. So give this recipe a try and you won't be disappointed.
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You will Need
4 Egg Yolks
4 tablespoons of Stevia (I used Natvia)
1 tablespoon of Cornstarch
Vanilla (Use Bean Paste,Extract or the whole bean)
1 Pint / 475ml of Milk
200ml / 1/3 of a pint of Thick Cream
4 heaped teaspoons of Instant Coffee
1/4 of a cup of Coffee Beans
For full written Instructions check out my Website here:
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