Kahlua Ice Cream Pie

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This delicious Kahlua Ice Cream Pie is a copycat version. A homemade Oreo crust is filled with no churn Kahlua ice cream and chunks of Oreo cookies. In addition to chocolate, you’ll taste vanilla, rum and coffee in every bite!

Why You’ll Love Kahlua Ice Cream Pie

Ice cream pies make the perfect dessert for all kinds of special occasions, and this Kahlua Ice Cream Pie is no exception! It uses a simple, flavorful ice cream filling that tastes amazing. Let me tell you all about it!

• Better than the original. This recipe is a copycat version of the Kahlua Ice Cream Pie at On The Border Mexican Cantina and Grill, which we love. It’s delicious and I know you’ll fall in love with it too.
• Kahlua flavor. If you’ve never had Kahlua before, you’re in for a real treat. It’s a glorious mix of vanilla, rum and coffee. You’ll get all that Kahlua flavor in the ice cream and whipped cream topping!
• No churn ice cream. Speaking of the ice cream, it’s a no churn recipe! No awkward ice cream machines here friends. You’ll love how easy, creamy and wonderful the ice cream turns out with so little effort.
• Homemade Oreo crust. The whole pie is nestled into a homemade Oreo crust. Its crisp, chocolatey texture is the perfect compliment to the creamy filling.

Ingredients and Substitutions

Check out these ingredient tips to help you gather what you’ll need. Full ingredient amounts can be found in the recipe card at the bottom of the post.

For the Oreo Crust

• Oreo crumbs. You’ll need about 20 Oreos. You do not need to remove the filling. Pulse them in a food processor or crush them with a rolling pin in a Ziplock bag.
• Butter. You can use salted or unsalted butter for the crust. I use unsalted.

For the Kahlua Ice Cream Filling

• Warm water. To dissolve the instant espresso powder.
• Instant espresso powder. To enhance the coffee flavor of the filling.
• Cream cheese. Use full-fat, brick-style cream cheese. You’ll also want to use softened cream cheese in the filling to avoid lumps.
• Sugar.
• Kahlua liqueur. The star of the show! Gives the ice cream hints of vanilla, rum and coffee flavors. If you don’t have Kahlua liqueur on hand or need to make a non-alcoholic version of the pie, you can leave it out and double up on the espresso. For the filling, just double the water and espresso mixture. For the cream topping, add some instant espresso powder (adjust to taste) as you begin whipping the cream.
• Milk. I’d recommend using a high fat percentage like whole or 2% milk for the creamiest ice cream.
• Heavy whipping cream. The key to soft, creamy no churn ice cream is folding whipped cream into the filling. Be sure the heavy whipping cream is cold when you whip it.
• Powdered sugar. To sweeten and stabilize the whipped cream.
• Vanilla extract
• Oreo cookies. To layer into the ice cream filling. Make sure to remove the filling from the cookies before you begin chopping them.

For the Chocolate Ganache and Other Toppings

• Semi-sweet chocolate chips. You could use milk chocolate chips or dark chocolate, too.
• Heavy whipping cream. Will be heated and used to melt the chocolate chips.
• Oreo topping. If you want to decorate your pie the way I did, you can use Oreo crumbs or Oreo crumble (see recipe notes) around the the top and bottom edges of the pie.
• Chocolate sauce. As an optional garnish, you can drizzle chocolate sauce on each slice of pie just before serving.

For the Kahlua Cream and Toppings

• Heavy whipping cream. Use cold heavy whipping cream and whip it gently so that it can be drizzled over the top of the pie when it’s served. This cream is one of my favorite parts!
• Powdered sugar. To sweeten and stabilize the cream.
• Kahlua liqueur. For flavor.

How to Make Kahlua Ice Cream Pie

Let’s get started! Use these step-by-step photos for a quick overview of how to make this pie. Full directions can be found in the recipe card below.

Make the Crust

• Prepare the pan. Line a springform pan with parchment paper on the bottom, then grease the sides.
• Make and chill the crust. Mix the Oreo cookie crumbs and melted butter together. Press the mixture into an even layer on the bottom of the pan and place it in the freezer while you make the filling.

Make Kahlua Ice Cream Filling

• Prepare espresso. Dissolve the instant espresso powder in the warm water. Set aside.
• Make cream cheese mixture. In a large mixer bowl, beat the cream cheese and sugar together until smooth. Then mix in the Kahlua liqueur, milk, and espresso mixture, blending well after each addition to avoid getting lumps. Set aside.

• Make whipped cream. In another large mixer bowl, whip the cold heavy cream, powdered sugar and vanilla extract until stiff peaks form.
• Combine filling. In two parts, fold the whipped cream gently into the cream cheese mixture, until well combined.
• Layer the pie. Cover the prepared crust with about 1/3 of the filling and a layer of chopped Oreo cookies (use half of the chopped cookies). Repeat both layers and then cover the top of the pie with the remaining 1/3 of the filling.
• Freeze. Set in the freezer until firm, 4-5 hours.

Finish and Serve

• Prepare to decorate. Remove the pie from the pan and set it on a serving platter. Set aside.
• Make chocolate ganache. Add the chocolate chips to a medium sized bowl. In a separate bowl, heat the cream in the microwave until it begins to boil. Pour over the chocolate, let it sit for a few minutes, then stir until smooth.
• Finish the pie and freeze. Quickly spread an even layer of ganache over the top of the pie and sprinkle with Oreo crumbs. Freeze until ready to serve.
• Make Kahlua cream. Just before serving,add the heavy cream, powdered sugar and Kahlua to a large mixer bowl. Whip until the cream just begins to hold its shape and can be drizzled on top of the pie. If desired, drizzle each slice with chocolate sauce as well. Serve and enjoy!

Tips for Success

These simple suggestions will help guide you through the process of making Kahlua Ice Cream Pie. Don’t forget to give them a read!

• Use a food processor. The easiest way to crush your Oreos is by grinding them in a food processor. It’s really fast and creates a fine crumb. If you don’t have one, place the cookies into a sealed bag, then crush them with a rolling pin.
• Avoid lumps. Be sure your cream cheese is room temperature. It’s easier to blend and will help prevent lumps. Also be sure to add the liquid ingredients to the ice cream separately, mixing well in between.
• COLD heavy whipping cream. Cold cream whips up faster and fluffier than warm cream. It also says stable longer. If the cream is too warm, it won’t whip up properly.
• Whip to stiff peaks. If you are new to making whipped cream you might be unfamiliar with the term stiff peaks. As cream is whipped at high speed, it becomes thicker and thicker until it can hold its shape instead of flopping over when the whisk is removed. As the whisk comes out of the mixture, the cream should stand up in pointed peaks.

Storage Information

• For the pie. Leftover Kahlua Ice Cream Pie can be stored in the freezer and is best if eaten within about 2 weeks. Wrap the pie well in plastic wrap and an extra layer of foil to protect it.
• For the Kahlua cream. Leftover Kahlua cream can be stored in the fridge for 1-2 days. Stir well before using again.
• Make ahead. You can definitely make this pie in advance! It can be frozen for up to 3 months. I’d recommend waiting to add the chocolate ganache, Oreo crumbs/crumble and Kahlua cream until just before serving. Once you slice into it, I’d use it within about 2 weeks.

More Ice Cream Recipes

There’s something magical about recreating a taste you love at home. If you’re a fan of copycat recipes, try my ! And, don’t forget to try more of my favorite ice cream pie flavors below.

• Baileys Hot Chocolate Ice Cream Pie
• Chocolate Chip Cookie Dough Ice Cream Pie
• No Churn Birthday Cake Ice Cream
• Copycat Dairy Queen Ice Cream Cake
• Chocolate Chip Cookie Ice Cream Sandwiches
• Neapolitan Ice Cream Sandwiches

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