1 half gallon macadamia nut ice cream (Seems like a lot of ice cream, but you’ll be piling it high.)
4 ounces chocolate fudge topping
1 shot of espresso or strong coffee
6 ounces macadamia nuts
Whipped cream
1. Bring fudge topping to room temperature.
2. Scoop ice cream into prepared pie shell, smoothing it into a rough dome, orbombe, as high as you’d like.
3. Warm espresso or coffee and mix into chocolate. Use a warmed knife to spread topping even over ice cream bombe.
4. Freeze until ready to serve.
5. Cover top of pie with a layer of whipped cream and chopped macadamia nuts before serving.
Can’t find macadamia nut ice cream in your local store? Just substitute good vanilla ice cream—soften it just a little and mix in chopped mac nuts. We actually prefer this option to store bought mac nut ice cream, as the flavor is more balanced and the texture of the nuts will remain firm, not soggy.
If you’d prefer to make your own pie crust, too, simply mix chocolate wafer crumbs (about a cup and a half) with a little sugar and about ¼ cup melted butter. Press the mixture into a pie pan.
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