Crunchy Toasted Almond Coffee Ice Cream Pie

Serves 8 · 25 min prep · 18 min cook

Ingredients

• 1.5 quarts coffee ice cream
• 1.5 cups graham cracker crumbs
• 6 tbsp unsalted butter
• 2 tbsp granulated sugar
• 1 cup sliced almonds
• 1/2 cup hot fudge sauce
• 1 cup whipped cream
• 1/4 tsp almond extract

Instructions

1. 1Preheat the oven to 350°F. Melt the butter and stir it into the graham cracker crumbs and sugar until the mixture looks like wet sand and holds together when pressed.
2. 2Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate, using the flat bottom of a measuring cup to compact it. Bake the crust for 8–10 minutes until lightly golden and fragrant, then cool completely on a wire rack.
3. 3While the crust cools, spread the sliced almonds in a single layer on a baking sheet. Toast them in the same 350°F oven for 6–8 minutes, shaking once, until deep golden and nutty-smelling; watch closely so they do not burn. Cool completely.
4. 4Let the coffee ice cream sit at room temperature 8–10 minutes until just soft enough to spread. Stir the almond extract into the softened ice cream for extra nutty depth.
5. 5Spread half of the softened coffee ice cream into the cooled crust in an even layer. Drizzle half of the hot fudge sauce over the ice cream and sprinkle half of the toasted almonds on top.
6. 6Add the remaining coffee ice cream, smoothing the top into a gentle dome. Freeze the pie uncovered for at least 3 hours or until completely solid.
7. 7Just before serving, warm the remaining hot fudge briefly so it is pourable. Pipe or dollop whipped cream the edge of the pie.
8. 8Drizzle the warm fudge in a zigzag pattern over the center and shower the remaining toasted almonds across the top so every slice gets crunch.
9. 9Run a sharp knife under hot water, wipe dry, and cut clean wedges. Serve immediately while the ice cream is still firm and the almonds stay crisp.