Toasted Almond Coffee Ice Cream Pie

Serves 8 · 30 min prep · 16 min cook

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 6 tbsp unsalted butter melted
• 1 cup sliced almonds
• 1 1/2 pints coffee ice cream
• 1/3 cup almond butter
• 2 tbsp honey
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp pure almond extract
• 1 oz dark chocolate for shaving

Instructions

1. 1Preheat the oven to 350°F. Toss the sliced almonds on a rimmed baking sheet and toast for 6 to 8 minutes, stirring once, until fragrant and golden; cool completely.
2. 2Combine the chocolate cookie crumbs with the melted butter until the mixture resembles wet sand, then press it firmly into the bottom and up the sides of a 9-inch pie plate.
3. 3Bake the crust for 8 minutes until set and fragrant, then cool completely on a wire rack so the ice cream will not melt on contact.
4. 4Soften the coffee ice cream at room temperature for 8 to 10 minutes until spreadable. Fold half of the cooled toasted almonds into the ice cream along with the almond butter and honey until swirled but still streaky.
5. 5Spread the almond-swirled coffee ice cream into the cooled crust in an even layer, smoothing the top with an offset spatula.
6. 6Freeze the pie uncovered for at least 3 hours or until the ice cream is rock-firm.
7. 7Just before serving, whip the heavy cream with powdered sugar and almond extract to medium-stiff peaks.
8. 8Spread or pipe the whipped cream over the frozen pie surface, then scatter the remaining toasted almonds on top and finish with dark chocolate shavings.
9. 9Let the pie sit at room temperature for 5 minutes to ease slicing, then cut into wedges with a knife dipped in hot water and wiped clean between cuts.
10. 10Serve immediately so the cream stays fluffy and the coffee-almond ice cream stays cold and scoopable.