Ice Cream Pie with Easy Caramel Sauce Recipe

This Ice Cream Pie with Easy Caramel Sauce is an easy and decadent recipe, which is made with a graham cracker crust, vanilla ice cream, and peanut butter cups. It’s the perfect summer dessert, ready in about 2 hours, including freezing time.

Ice Cream Pie with Easy Caramel Sauce Ingredients

Crust:

• 18 graham crackers (the 4-section large pieces)
• 1/3 cup butter, melted

Filling:

• 2 pints vanilla ice cream
• 1/4 cup finely chopped pecans, plus extra for serving
• 4 peanut butter cups, roughly chopped
• 2 large chocolate-covered peanut butter crunch candy bars, such as Butterfinger, roughly chopped

Caramel Sauce:

• 1 cup packed brown sugar
• 1/2 cup half-and-half
• 4 tablespoons (1/2 stick) butter
• Pinch of salt
• 1 tablespoon vanilla

How To Make Ice Cream Pie with Easy Caramel Sauce

1. Make and bake the crust: Preheat the oven to 350°F. Crush the graham crackers into fine crumbs using a food processor or a rolling pin and a resealable bag. In a bowl, stir the crumbs with the melted butter. Press the mixture firmly into the bottom and up the sides of a pie pan. Bake for 5 minutes until set. Let the crust cool completely.
2. Prepare the filling: Remove the ice cream from the freezer and let it soften on the counter for about 10-15 minutes. In a large bowl, mix the softened ice cream with the chopped pecans, peanut butter cups, and peanut butter crunch candy bars.
3. Assemble and freeze the pie: Pour the ice cream mixture into the completely cooled crust and spread it into an even layer. Cover with foil and place in the freezer until it’s very hard, which will take 1 to 2 hours.
4. Make the caramel sauce: In a saucepan over medium-low heat, combine the brown sugar, half-and-half, butter, and a pinch of salt. Cook for 5 to 7 minutes, whisking gently, until the sauce has thickened. Stir in the vanilla and cook for one more minute. Let the sauce cool, then pour it into a jar and refrigerate until cold.
5. Serve the pie: To serve, cut slices of the frozen pie and place them on individual plates. Drizzle generously with the cold caramel sauce and sprinkle with extra chopped pecans.

Recipe Tips

• How to get a perfect crust? Use the bottom of a flat measuring cup or glass to press the graham cracker crumb mixture firmly and evenly into the pie pan. This will create a sturdy base that won’t crumble when you slice it.
• Can I use a different ice cream flavor? Absolutely. Chocolate, coffee, or butter pecan ice cream would all be delicious alternatives to vanilla.
• Can I make this ahead of time? Yes, this is a perfect make-ahead dessert. You can assemble the entire pie and keep it well-wrapped in the freezer for up to a week. The caramel sauce can also be made ahead and stored in the fridge.
• How to prevent the crust from getting soggy? It is crucial to let the baked graham cracker crust cool completely to room temperature before you add the ice cream filling.

What To Serve With Ice Cream Pie

This decadent pie is a complete dessert on its own.

• A cup of hot coffee or an espresso to cut the sweetness
• A tall glass of cold milk
• A drizzle of hot fudge sauce for extra indulgence

How To Store Ice Cream Pie

• Freeze: This pie must be stored in the freezer. Keep it well-wrapped in plastic wrap and then a layer of foil to prevent freezer burn. It will keep for up to one week.

Ice Cream Pie Nutrition Facts

• Serving Size: 1 slice
• Calories: 650 kcal
• Fat: 38g
• Carbohydrates: 75g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs