Imagine you’re in the terminal of a busy airport and it’s finally time to board. While everyone is getting ready for the flight, a smiling flight attendant walks around the plane and makes sure everyone is buckled in. Finally, the plane rises to the proper altitude and the same stewardess offers refreshments to the waiting passengers. The moment has arrived: a steaming cup of coffee, a small package of Biscoff cookies and a bag of pretzels appear on the table. It’s the beginning of nirvana.
This easy, creamy and dreamy coffee ice cream cake is an epic recipe that combines these favorite flavors into a sweet and savory treat. After baking the cookie and pretzel dough, prepare the no-bake coffee ice cream and pop the pan in the freezer. Just like you wait in line at the TSA, you have to wait a bit for the cake to freeze and get the perfect texture. And you’re done!
YIELDS: 6 – 8 serving(s)
PREP TIME: 20 mins
TOTAL TIME: 4 hrs 30 mins
Ingredients :
FOR THE CRUST:
- 34 speculaas cookies (8 oz.), such as Biscoff
- 1 heaping cup pretzel sticks (2 oz.)
- 3/4 c. salted butter, melted
- 1/4 c. light brown sugar
FOR THE FILLING:
- 1/4 c. hot water
- 3 tbsp. instant espresso powder
- 1 (14-ounce) can sweetened condensed milk
- 1 tsp. vanilla extract
- Pinch kosher salt
- 2 c. heavy whipping cream
TO SERVE:
- 1 Heath bar, chopped
- Caramel sauce, for drizzling
Directions :
- For the crust: Preheat the oven to 350˚F.
- Place the cookies in a resealable plastic bag. Use a rolling pin to crush them into fine crumbs. Remove the crumbs to a large bowl. Place the pretzels into the same bag and crush finely. Add to the large bowl with the cookie crumbs. Stir in the melted butter and brown sugar. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate.
- Bake until the crust is dry and fragrant, 10 to 12 minutes. Allow to cool completely on a wire rack.
- For the filling: In a large bowl, combine the hot water and instant espresso powder, whisking until dissolved. Whisk in the sweetened condensed milk, vanilla, and salt until well combined.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream at medium-high speed until medium peaks form, 2 to 3 minutes. Add the sweetened condensed milk mixture to the cream and beat at medium-high speed until stiff peaks form, 2 to 3 minutes more. Pour the mixture into the cooled crust, spreading and swooping the filling.
- Freeze, uncovered, until firm, 4 to 6 hours.
- To serve: Slice the pie into wedges. Serve with Heath bar pieces and caramel sauce.
