Mexican coffee ice cream pie
INGREDIENTS
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Mexican coffee ice cream pie
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For the chocolate graham-cracker crust:
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1 1/2 cups finely crushed graham crackers (about 9 large rectangles)
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1/4 cup cocoa powder
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1/4 cup brown sugar
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1/4 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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8 tablespoons butter, melted, still warm
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For the Mexican coffee ice cream filling:
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1 8-ounce package of cream cheese, room temperature
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1 14-ounce can of sweetened condensed milk
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1/4 cup brewed strong coffee, such as espresso or a dark roast
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1 teaspoon freshly grated orange zest
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1/2 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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For the whipped cream topping:
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1 cup heavy cream
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1 teaspoon vanilla extract
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2 teaspoons sugar
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Pinch of cinnamon
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1 ounce dark chocolate, finely chopped
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