No-Churn Coffee Ice Cream Pie with Biscoff & Pretzel Crust
Creamy espresso filling atop a sweet-salty crust makes entertaining a breeze.
If you’re searching for the perfect summer dessert that combines bold coffee flavor with sweet and salty notes, the coffee ice cream pie might just be your new favorite treat. Inspired by nostalgic in-flight snacks—those iconic Biscoff cookies and salty pretzels—this easy, make-ahead pie features a buttery, spiced crust and a luscious, homemade coffee ice cream filling. Best of all, there’s no ice cream maker required!
The Inspiration: Coffee, Biscoff, and Pretzel—the Perfect Plane Snack Mashup
Picture stepping onto a plane, settling in, and being handed a cup of hot coffee with a package of crunchy Biscoff cookies and a bag of pretzel sticks. This pie captures that comforting, slightly adventurous vibe by merging all three flavors. The Biscoff cookies lend sweet spice and crunch; pretzels provide an irresistible salty bite; and the smooth coffee ice cream ties it all together for a heavenly dessert.
Ingredients
- For the Crust:
- 34 speculaas (Biscoff) cookies (about 8 oz.)
- 1 heaping cup pretzel sticks (about 2 oz.)
- 3/4 cup salted butter, melted
- 1/4 cup light brown sugar
- For the Coffee Ice Cream Filling:
- 1/4 cup hot water
- 3 tablespoons instant espresso powder
- 1 (14-oz.) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 2 cups heavy whipping cream
- To Serve:
- 1 Heath bar (chopped)
- Caramel sauce for drizzling (optional but highly recommended)
Step-by-Step Directions
- Prepare the Crust:
- Preheat your oven to 350˚F (177˚C).
- Place Biscoff cookies into a resealable plastic bag. Use a rolling pin to crush the cookies into fine crumbs. Pour into a large bowl.
- Crush pretzel sticks in the same bag. Try to achieve a balance between fine crumbs and a few small crunchy bits. Add to the bowl with cookie crumbs.
- Stir in melted butter and light brown sugar until the mixture looks evenly moistened and resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Use the flat bottom of a measuring cup to help press the crust in tightly for best results.
- Bake the crust for 10 to 12 minutes, or until dry, aromatic, and just beginning to turn golden. Let cool completely on a wire rack.
- Make the No-Churn Coffee Ice Cream Filling:
- In a large mixing bowl, whisk the instant espresso powder into the hot water until fully dissolved. A strong, concentrated coffee flavor is key here.
- Add the sweetened condensed milk, vanilla extract, and a pinch of kosher salt. Whisk until everything is smoothly incorporated and the mixture smells rich and inviting.
- Using a separate bowl, beat the heavy whipping cream with a hand mixer or stand mixer on medium-high speed until medium peaks form—peaks should hold their shape but the tip will gently fall over.
- Pour the coffee-sweetened condensed milk mixture into the whipped cream. Beat together on medium-high speed until stiff peaks form. The mixture should be thick but spreadable, not runny.
- Scrape the filling over the cooled crust, using a spatula to swoop and smooth it in decorative peaks as desired.
- Freeze:
- Place the whole pie (uncovered) in your freezer. Allow it to firm up for 4 to 6 hours; overnight yields an even more solid slice.
- Once thoroughly frozen, cover tightly with plastic wrap to prevent freezer burn if storing for more than a day.
- Serve:
- When ready to serve, let the pie sit at room temperature for 10-15 minutes for easier slicing.
- Cut into wedges. Garnish each slice with chopped Heath bar pieces and a generous drizzle of caramel sauce for a sweet, salty, and crunchy finish.
Expert Tips and Customization Ideas
- Cookie swaps: If you can’t find Biscoff or speculaas cookies, gingersnaps or graham crackers with a dash of cinnamon can stand in. Adjust sugar slightly if using a sweeter base.
- Espresso powder: For milder coffee flavor, decrease the amount to 2 tablespoons, or use instant coffee granules. For richer flavor, go up to 4 tablespoons.
- Crust hacks: Don’t skip the baking step! This helps meld the cookie and pretzel bits together, ensuring a sturdy crust that stays crisp.
- Toppings: Swap out Heath bars for chopped chocolate-covered espresso beans, crushed toffee, or even chocolate chips. Try salted chocolate or fudgy ganache for a different drizzle.
- Storage: Wrapped tightly, the finished pie will keep well in the freezer for up to 5 days with no loss of flavor or texture—perfect for making ahead for parties.
Nutritional Information (Approximate)
| Serving Size | Calories | Total Fat | Carbs | Protein | Sugar |
|---|---|---|---|---|---|
| 1 slice (out of 10) | 430 | 28g | 42g | 4g | 22g |
Note: Nutrition values are estimates and may vary depending on exact brands and toppings used.
Why You’ll Love This Coffee Ice Cream Pie
- No ice cream maker required: The no-churn method means anyone can make it, even without special equipment.
- Rich coffee flavor: Instant espresso creates bold, smooth coffee notes balanced by vanilla and sweetened condensed milk.
- Sweet and salty contrast: Biscoff and pretzel crust delivers the perfect crunchy, salty, and spiced foundation.
- Customizable: Switch up the cookies, use different candies, or try other drizzles to match your preferences.
- Make-ahead friendly: Ideal for hot weather entertaining, birthdays, and backyard gatherings.
Serving Suggestions and Variations
- Serve with:
- Strongly brewed cold coffee or iced espresso for an extra kick
- Fresh summer berries (raspberries, blackberries, or strawberries) for a tangy contrast
- Whipped cream rosettes for classic pie-shop style
- Try these flavor twists:
- Add a splash of Kahlua or coffee liqueur to the filling for a boozy, grownup touch
- Swirl in ribbons of fudge or Nutella before freezing for chocolate lovers
- Mix in mini chocolate chips or chopped nuts for added texture
Frequently Asked Questions (FAQs)
Is this pie gluten-free?
No, the Biscoff cookies and pretzels both contain gluten. To make a gluten-free version, seek out gluten-free pretzels and a similar spiced gluten-free cookie.
Can I make this pie ahead of time?
Absolutely. This pie keeps perfectly in the freezer for up to 5 days. Just wrap tightly in plastic after the initial freeze.
What others are reading
What can I use instead of instant espresso powder?
You can substitute high-quality instant coffee granules, but the flavor will be milder than with espresso powder. Avoid using liquid brewed coffee as that will make the mixture too watery.
How do I get neat slices?
Allow the pie to sit at room temperature for 10–15 minutes before slicing with a sharp, thin-bladed knife. Wipe the blade between cuts for the cleanest results.
What’s the best way to store leftovers?
Wrap the pie well with plastic wrap to prevent freezer burn and keep flavors fresh. Individual slices can be wrapped and frozen for a grab-and-go treat.
Do I have to use Heath bars and caramel?
No—feel free to top your pie with whatever candy, caramel, or even a drizzle of chocolate that appeals to you. The combination is flexible and all about your taste.
Related Recipes
- Ice Cream Pie with Easy Caramel Sauce—Switch up the crust with nutty meringue and layer your favorite ice cream flavors, finished with a homemade caramel drizzle.
- Mint Chocolate Cookie Ice Cream Pie—For mint and chocolate fans, this quick recipe features a cookie crust and cool, creamy filling.
- Brownie Sundae Ice Cream Pie—Layers of brownies, ice cream, and sundae toppings for an over-the-top indulgence.
Final Thoughts
This no-churn coffee ice cream pie encapsulates the very best aspects of casual summer desserts: easy preparation, bold flavors, and satisfying contrasts in every bite. Whether you’re a coffee devotee or simply looking for a showstopping treat for your next gathering, this pie delivers on all fronts—sweet, salty, creamy, and crunchy.
Don’t wait for your next flight to relive those Biscoff and coffee moments. Make this pie at home and savor the journey!
References
- https://www.food.com/recipe/coffee-ice-cream-pie-324757
- https://www.thepioneerwoman.com/food-cooking/recipes/a43668828/coffee-ice-cream-pie-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g64758803/ice-cream-pies/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65490044/best-coffee-desserts/
- https://www.thepioneerwoman.com/food-cooking/a44269365/ice-cream-treats/
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