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“Jamocha” Ice-Cream Pie

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By Betty Crocker Kitchens
Updated May 18, 2016
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Cool off on summer days with an ice cream pie. The coffee and chocolate filling is fantastic.

“Jamocha” Ice-Cream Pie

  • Prep Time 20 min
  • Total 4 hr 20 min
  • Servings 8
  • Ingredients 7
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Ingredients

  • 2 pints (4 cups) coffee ice cream, slightly softened
  • 3/4 cup hot fudge topping
  • 1 cup Cool Whip frozen whipped topping, thawed, if desired
  • Coffee-flavored chocolate candies or chocolate-covered coffee beans, if desired

Coffee Pat-in-Pan Pie Crust

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 2 teaspoons powdered instant coffee (dry)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Make Coffee Pat-in-Pan Pie Crust.
  • Step 
    2
    Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
  • Step 
    3
    Spread hot fudge topping over ice cream in pie crust. Carefully spread remaining pint of ice cream over topping. Cover and freeze at least 2 hours until firm but no longer than 2 weeks.
  • Step 
    4
    To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.

Nutrition

410 Calories
22g Total Fat
6g Protein
47g Total Carbohydrate
26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
12g
59%
Trans Fat
1g
Cholesterol
65mg
21%
Sodium
230mg
10%
Potassium
300mg
9%
Total Carbohydrate
47g
16%
Dietary Fiber
2g
7%
Sugars
26g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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