Saturday, May 21st, was the end of the world according to a local in my neck of the woods, the SF Bay Area. To celebrate in our unique way, Kris and I threw an end of the world potluck BBQ. We wanted to leave the world feasting, surrounded by friends.
I prepared this luscious ice cream pie, dripping with Kahlua flavor at each layer a day before the BBQ. It has several freezing stages because of its 3 layers, so it is definately a make-ahead.
Delicious Decadence. I can’t wait for the next apocalypse scare.
Forgive me, Lord.
Printable PDF: Kahlua Ice Cream Pie for the Rapture
½ package of Oreo cookies
6 tablespoons of melted butter
For Kahlua Spiked Chocolate Sauce:
6 ounces semi sweet chocolate
2 tablespoons butter
1 teaspoon instant coffee crystals
6 tablespoons Kahlua
For Kahlua Spiked Ice Cream Layers:
1 pint vanilla, plus 2 tablespoons Kahlua mixed in
1 pint Java chip (or other coffee ice cream), plus 2 tablespoons Kahlua mixed in
Start with 1/2 a package of Oreo cookies and 6 tablespoons of melted butter.Crumble the cookies in the food processor, and add butter. Pulse until you get a glossy mixture that can be formed into a cookie crust.With your hands.Bake at 350 degrees for 10 minutes. Take out and cool completely.
In the meantime, make the Kahlua spiked chocolate sauce by halving 6 Baker’s semi-sweet chocolate squares. They are conveniently 1 ounce each.Heat the chocolate, 1 teaspoon of instant coffee crystals, 6 tablespoons of Kahlua, and 2 tablespoons of butter in a small saucepan until a thick sauce forms. Set aside to cool.When it coats your spoon, it’s done.Spike your vanilla ice cream with 2 tablespoons of Kahlua. Spread it along the cooled cookie crust in a single layer. Freeze.
Spike up Java Chip ice cream with 2 more tablespoons of Kahlua, and place as a final third layer of Kahlua goodness. Freeze until ready to serve.Hint: I had trouble cutting my ice cream pie crust. I submerged the bottom of my pie pan in hot water until the water reached halfway up the sides. This loosened the crust from the bottom of the dish making cutting and serving a little easier.