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Cookie Rookie Column: Kansas City Coffee-Toffee Ice Cream Pie

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Kansas City Coffee-Toffee Ice Cream Pie has a name as memorable as the taste.

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The return of nice, sunny weather had me thinking about some cool treats, so I turned to the More Pantry Treasures cookbook in search of an ice cream dessert for this month’s column. Lo and behold, I came across a frozen dessert with a fantastic name: Kansas City Coffee Toffee Ice Cream Pie.

This treat checks off all the boxes.

It’s got toffee, it’s got coffee (and coffee-flavored ice cream and coffee liqueur). It’s got “chocolate sandwich cookies” — aka Oreos (although I used a store brand) — and it’s got fudge. And of course there’s... Kansas City?

I have no idea what the City of Fountains has to do with this coffee-infused concoction, but our nation’s 37th most populous city surely should appreciate its namesake dessert.

I started this confection on the right note, chopping up my generic Oreos in the food processor, which made the process so much easier than smashing them in a bag, like I’ve done before. From there, it was mostly smooth sailing for the rest of the steps — this isn’t a particularly complicated recipe.

Of course, it wouldn’t be a Cookie Rookie production without a bit of a misstep. I somehow interpreted the final instructions for the topping: “Serve over pie,” to mean “dump the whole container of melted fudge over the entire pie.” A superior plan would be to cut up the frozen pie and pour the topping on each slice individually as they’re being served. If you go my route, you’ll have to wait a couple of hours to re-freeze the fudge (and partially melted top layer of ice cream), or it’s going to be super messy.

The finished product is a very rich, sweet dessert, but the coffee tempers the sweetness. With a trio of coffee-related ingredients the flavor of java is strong, but not overwhelming. The cookie crust is firm, and there’s a nice crunch from the toffee. Oh, and it’s an ice cream pie, so it literally melts in your mouth!

One last note: I didn’t have any Kahlua on hand, so I purchased a bottle of Sabroso, another coffee liqueur, which was half the price. I can’t imagine you can taste much of a difference, since the recipe only calls for a couple tablespoons.

As a rule, I almost always use generic or store brand products with my desserts.

Chris Yucus can be reached at (815) 220-6934 or lifestyle@newstrib.com. Follow him on Twitter: @NT_ChrisYucus.

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Chris Yucus is the NewsTribune Lifestyle Editor. A member of the NewsTribune editorial team since 2011, Chris previously worked as a sports writer and staff photographer for the paper. He can be contacted at lifestyle@newstrib.com.

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