The summer after Thomas was born was extraordinarily hot. Day after day, the radio announced heat alerts. What a time to live in a house without AC with a four-month-old baby attached to me all day. I’ll bet I spent more hours in our local (air-conditioned) library that summer than I did in all of undergrad.
Not far from our steamy house, a little restaurant served up exactly what this hot mom (not that kind of hot mom) needed: iced Vietnamese coffee. You know it: a glass filled with ice, two inches of sweetened condensed milk and thick, strong coffee. That cold, sweet, creamy, caffeinated drink was my salvation. Whenever I have one now I can almost feel Thomas’s sweaty little head resting on my collarbone.
But it’s a dreamy flavour combo, so when Eagle Brand asked me to develop a summer dessert recipe for them, Vietnamese coffee was my first thought. And since this summer is turning out to be just as hot as 2012’s, no-bake ice cream pie seemed to be the right way to go.
There’s a ton of coffee in this — it balances the intense sweetness of the filling. The Eagle Brand Sweetened Condensed Milk makes the filling so creamy and smooth it’s like ice cream (without all the work). Perfect for summer baking — or in this case, no-baking.
I’ll have another variation on this recipe, one that kids are going to adore, in a few weeks. In the meantime, get your no-bake on! Eagle Brand has tons more easy summer dessert recipes. Check them out here and share a shot of whatever you bake using #EagleBrandSummer.
- 1 can Eagle Brand sweetened condensed milk
- 1 ¾ cups chocolate cookie crumbs
- ¼ cup melted butter
- 2 cups 35% cream
- 3 tbsp instant coffee powder
- Take 2 tbsp condensed milk out of the can and stir together with cookie crumbs and melted butter. Press this mixture into a 9-in. pie plate, coming a little ways up the sides. Chill in the fridge while making the filling.
- Whip cream and coffee powder using an electric mixer until soft peaks form (about 30 seconds in a stand mixer, 2 to 3 min with a hand mixer). Add remaining sweetened condensed milk and mix on low speed until combined. Pour into prepared crust. Freeze at least 3 hours.
- After 3 hours the pie will be still pillowy soft in the middle, and frozen at the edges. This is the best stage! But if you need more time, just gently cover the pie with plastic wrap and pop it back in the freezer. Once you're ready to eat it, let it stand at room temperature for 10 to 20 min before slicing. Top the pie with chocolate curls if you like.
*this post and recipe are sponsored by Eagle Brand. Click here for my policy.