Coffee liqueur ice cream pie

Coffee liqueur ice cream pie 1) Preheat oven to 180 degrees C.

Combine crushed wafers with melted butter and press onto bottom and up sides of a 23cm pie dish. Bake in oven for 10 minutes. Let cool.

Combine softened ice cream and 75ml of coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill wafer pie crust with ice cream mixture, cover with cling film and place in freezer for 3 to 4 hours.

Whip double cream with icing sugar until soft peaks form. Top frozen pie with the cream. Refreeze for 1 hour.

Combine remaining 15ml of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.