Name: Billy Miner Pie-Inspired Mocha Ice Cream Sundae
Prep time: 4 h 35 min
Total time: 4 h 35 min
Yield: 6 servings
Ingredients: 1 1/2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 2 tbsp espresso powder; 1/4 cup cocoa powder; 1 tsp vanilla extract; 1/3 cup chocolate sauce (plus more for drizzling); 1/3 cup caramel sauce (plus more for drizzling); 1/2 cup diced roasted almonds; 1 cup chocolate cookie crumbs (chocolate wafer or Oreo, crushed); 2 tbsp melted butter

Billy Miner Pie-Inspired Mocha Ice Cream Sundae

jkakar

This recipe captures the spirit of The Keg’s iconic Billy Miner Pie by turning its signature flavors into a decadent, scoopable dessert. Mocha ice cream, made rich with espresso and cocoa, is swirled with luscious chocolate and caramel sauces for those classic ripples. Diced roasted almonds bring crunch and nutty depth, while a layer of buttery chocolate cookie crumble stands in for the beloved pie crust. Each spoonful delivers creamy, crunchy, chocolatey, and coffee-kissed bliss—a nostalgic Canadian steakhouse treat reimagined for your home kitchen.

Ingredients

Instructions

In a medium bowl, whisk together heavy cream, whole milk, granulated sugar, espresso powder, and cocoa powder until the sugar and powders are fully dissolved and mixture is smooth.
Stir in vanilla extract. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions until thick and creamy, about 20-25 minutes.
While ice cream churns, mix chocolate cookie crumbs with melted butter. Press this mixture into a parchment-lined loaf pan to create a thick, rustic cookie crust layer. Place in freezer to set.
Once ice cream reaches soft-serve consistency, gently fold in half of the chocolate and caramel sauces, creating ribbons but not fully mixing. Fold in most of the diced almonds, reserving some for topping.
Spoon swirled mocha ice cream over the frozen cookie crust in the pan. Drizzle additional chocolate and caramel sauces over the top, then sprinkle with reserved almonds.
Freeze for at least 4 hours or until firm. To serve, scoop into bowls or slice into bars. Add extra chocolate/caramel drizzle and more almonds if desired.