Coffee Crumble Ice Cream Pie

Serves 8–10

• 1–2 tsp instant coffee dissolved in 1 tsp hot water
• 32 oz (910 g) store-bought vanilla or coffee ice cream, slightly softened
• 1 graham cracker pie crust
• 1 1/2 oz (40 g) dark chocolate, melted, for garnish

Crumble

• 1 1/4 cups flour
• 3/8 cup brown sugar
• 1/2 cup margarine or 6 Tbsp oil
• 1/2 cup cappuccino chips
• 1–2 Tbsp sugar
• 2 tsp instant coffee dissolved in 1 Tbsp hot water
• 1/2 tsp baking powder

Whipped Topping

• 8 oz (225 g) heavy cream
• 1 Tbsp sugar
• 1/4 tsp vanilla extract (optional)

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

To prepare the crumble, combine all ingredients. Mix with your fingers until coarse crumbs form, then spread the mixture on the prepared baking sheet and bake for 20 minutes, until lightly golden.

Allow the crumble to cool completely. Divide the crumble in half.

Stir the coffee into the ice cream, then fold in half of the crumble. Place the ice cream mixture into the graham cracker crust, smooth the top, and freeze for several hours or overnight.