• 24b5ec28b1333a5cf3f74e51bf292564

Bailey's Hot Chocolate Ice Cream Pie

This Baileys Hot Chocolate Ice Cream Pie is an easy dessert with a Baileys chocolate no-churn ice cream layered with marshmallows! It’s like eating frozen hot chocolate in pie form – with a kick!

Prep
Cook
Serves 8people
Ingredients
Crust:
24
Oreos (2 cups)
4
tbsp butter, melted
Filling:
8
oz cream cheese, softened
1/2
cup sugar
1/2
cup cocoa powder
3
tbsp milk
5
tbsp Baileys Irish Cream
1/2
tsp vanilla extract
1 1/4
cups heavy whipping cream, cold
1/2
cup powdered sugar
2
cups mini marshmallows
Topping:
3/4
cup heavy whipping cream, cold
1/2
cup powdered sugar
2
tbsp Baileys Irish Cream
Sprinkles, optional
Directions
1.
Preheat oven to 350 degrees F. To make the crust, add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos. Add the Oreo crumbs to a bowl and combine with the melted butter. Pour the mixture into your pie pan and press into an even layer on the bottom and up the sides. Be sure that the crust goes all the way up the sides so that your ice cream isn’t touching the pie plate. That will make slicing and serving later easier. Bake at 350 degrees for 8-10 minutes, the set aside to cool. In a large mixer bowl, combine the cream cheese and sugar and mix until well combined and smooth. Add the cocoa powder and mix until well combined and smooth. Slowly add the milk one tablespoon at a time, mixing until VERY well combined after each. Scrape down the sides and make sure it’s smooth and creamy before adding more to avoid getting lumps. Add the Baileys two tablespoons at a time and mix until well combined and smooth after each addition. This will again avoid lumps in your filling. Add the vanilla extract and mix until well combined. Set aside. In another mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two parts until well combined. Add half of the ice cream mixture to the crust and spread into an even layer. Add the mini marshmallows in an even layer on top of the ice cream mixture. Drop spoonfuls of the remaining ice cream mixture on top of the marshmallows and smooth into an even layer. Freeze until firm, 5-6 hours. To make the whipped cream topping, add the cream, powdered sugar and Baileys to a large mixer bowl and whip on high speed until stiff peaks form. Pipe the whipped cream onto the top of the pie and garnish with sprinkles, if desired. Store the pie well covered in the freezer until ready to serve.

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