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Cashew-Fudge-Caramel Ice Cream Pie
Cashew-Fudge-Caramel Ice Cream Pie
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Prep Time:
25 minutes
Total Time:
5 hours 30 minutes
Crush cookies for a buttery crust, fill with decadent ice cream, crunchy nuts, and luscious chocolate topping.
Ingredients:
  • 30 vanilla wafer cookies
  • 3/4 cup cashew halves and pieces
  • 1/4 cup butter, melted
  • 2 pints (4 cups) dulce de leche ice cream, softened
  • 1 cup chocolate fudge ice cream topping
Instructions:
  • Preheat the oven to 350°F. In a food processor with the metal blade, pulse together vanilla wafers and 1/2 cup of cashews until finely ground. Add butter and pulse until mixture is crumbly. Press the mixture into the bottom and up the sides of a 9-inch glass pie pan.
  • Bake at 350°F until edges turn light golden brown, about 10-12 minutes. Chill crust in the refrigerator for 20 minutes or until fully cooled.
  • Smoothly layer 1 pint of the ice cream onto the cooled crust. Drizzle 1/2 cup of the ice cream topping over the ice cream. Freeze for approximately 30 minutes until partially frozen.
  • Spread the remaining pint of ice cream evenly over the pie. Freeze for at least 4 hours or until firm.
  • Before serving, allow the pie to sit at room temperature for 15 minutes. Slice into wedges and arrange them on separate dessert plates. Finish by drizzling the remaining ice cream topping and garnishing with cashew halves.

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