Coffee Ice Cream Brownie Pie

Coffee Ice Cream Brownie Pie

By: Sara - Ohio - Recipe Contest 2015

"I am an ice cream FANATIC and this recipe combines my favorite coffee with my favorite dessert. Use your favorite Door County Coffee beans to make the ice cream. Our favorite is Cinnamon Hazelnut or Highlander Grogg. You can also use a box brownie mix for a shortcut."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Highlander Grogg Coffee 10 oz. Bag Wholebean

For the coffee ice cream

  • 1½ cups whole milk
  • ¾ cup sugar
  • 1½ cups Door County Coffee Highlander Grogg whole coffee beans
  • 1 pinch salt
  • 1½ cups heavy whipping cream divided
  • 5 large egg yolks
  • ½ teaspoon vanilla extract
  • ½ teaspoon espresso powder

For the brownie base

  • ½ cup unsalted butter at room temperature
  • 4½ oz finely chopped bittersweet chocolate (or 3/4 cup bittersweet chocolate chips)
  • 1 cup sugar,
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon espresso powder
  • ½ cup all-purpose flour

For the whipped cream

  • ½ cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Hot fudge sauce or chocolate syrup - if desired


To make the Ice Cream:

1. Combine milk, sugar, Highlander Grogg coffee beans, and 1/2 cup heavy whipping cream in a medium saucepan over medium heat. Bring the mixture to a simmer, then remove from the heat and let steep at room temperature for 1-2 hours.
2. After steeping, return the saucepan to the stove on medium heat.
3. Place the remaining 1 cup heavy whipping cream in a large bowl and place a mesh strainer or sieve on the top.
4. Place the egg yolks in a small bowl and whisk until smooth. Bring the coffee mixture to a simmer, then add about 1 cup to the egg yolks, whisking constantly to temper the eggs. Whisk the egg mixture back into the coffee bean mixture in the saucepan. Cook, stirring constantly, until the mixture coats the back of a spoon, about 170-175F.
5. Pour the custard mixture through the strainer, and stir it into the cream in the large bowl, Press on the coffee beans to extract as much of the flavor as possible; discard the beans.
6. Chill the custard mixture thoroughly (over an ice bath or in the refrigerator overnight), churn in a ice cream maker according to the manufacturer’s directions. Store ice cream in freezer while assembling the rest of the pie.

To Make Brownie Base:

1. Preheat the oven to 350*F
2. Lightly grease a 9-inch springform pan.
3. In a large microwave-safe bowl, combine butter and bittersweet chocolate. Microwave at 30 second intervals, stirring in between, until melted and smooth. Whisk in the sugar and eggs. Whisk in the vanilla, salt, and espresso powder. Stir in the flour until just combined. Pour the batter into the prepared pan.
4.Bake until the center is just set, about 20-24 minutes. Let the brownie base cool completely, remove from the pan, and place in the freezer.

To make the Whipped Cream:

Combine the heavy whipping cream and powdered sugar in a medium bowl and whisk or whip with an electric mixer until stiff peaks form.