Faigy and Brochie joined forces to make this ice cream pie, and their teamwork really paid off! With crunchy coffee crumble, creamy ice cream, and a drizzle of chocolate on top, every bite is a delicious reminder of how fun it is to create something sweet with a friend.

Serves 8–10

• 1–2 tsp instant coffee dissolved in 1 tsp hot water
• 32 oz (910 g) store-bought vanilla or coffee ice cream, slightly softened
• 1 graham cracker pie crust
• 1 1/2 oz (40 g) dark chocolate, melted, for garnish

Crumble

• 1 1/4 cups flour
• 3/8 cup brown sugar
• 1/2 cup margarine or 6 Tbsp oil
• 1/2 cup cappuccino chips
• 1–2 Tbsp sugar
• 2 tsp instant coffee dissolved in 1 Tbsp hot water
• 1/2 tsp baking powder

Whipped Topping

• 8 oz (225 g) heavy cream
• 1 Tbsp sugar
• 1/4 tsp vanilla extract (optional)

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

To prepare the crumble, combine all ingredients. Mix with your fingers until coarse crumbs form, then spread the mixture on the prepared baking sheet and bake for 20 minutes, until lightly golden.

Allow the crumble to cool completely. Divide the crumble in half.

Stir the coffee into the ice cream, then fold in half of the crumble. Place the ice cream mixture into the graham cracker crust, smooth the top, and freeze for several hours or overnight.

To prepare the topping, pour the heavy cream into the bowl of an electric mixer and beat until soft peaks form, adding sugar and vanilla extract, if desired. For a smooth, professional-looking finish, spread the whipped cream evenly over the pie with a spatula or place it in a piping bag and pipe neat swirls. Sprinkle the remaining crumble over the whipped cream.

Place the melted chocolate into a small piping bag or ziplock bag and snip off a tiny corner. Drizzle the chocolate over the whipped cream in thin zigzag lines. For a more intricate look, alternate directions or gently drag a toothpick through the drizzle to create a marbled effect. Return the pie to the freezer until ready to serve.

Tip: Fold small batches of crumble at a time into the ice cream rather than dumping it all in at once. This ensures even distribution without overmixing.