adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mile-High Ice Cream Pie
Mile-High Ice Cream Pie
0 Likes
Prep Time:
35 minutes
Total Time:
7 hours 15 minutes
Decadent ice cream, rich caramel, and crunchy pecans stacked high.
Ingredients:
  • 1 1/4 cups sugar
  • 1/3 cup water
  • 3/4 cup whipping cream
  • 1/3 cup butter, cut into pieces
  • 1/2 teaspoon vanilla
  • 2 cups chocolate wafer cookie crumbs (about 40 cookies)
  • 1/4 cup butter or margarine, melted, cooled
  • 2 pints (4 cups) dulce de leche ice cream, softened
  • 1 1/2 cups chopped pecans, toasted
  • 1 pint (2 cups) chocolate ice cream, softened
  • 1 can (7 oz) whipped cream topping
Instructions:
  • In a 3-quart heavy saucepan, cook sugar and water over medium-low heat, stirring frequently until the sugar dissolves. Increase the heat to medium-high and boil the mixture without stirring for about 8 minutes until it turns a deep amber color. While it's bubbling, brush down the sides of the pan with a wet pastry brush and swirl the pan gently. Carefully pour in whipping cream (watch out for the bubbly reaction). Stir in 1/3 cup butter until smooth, then remove from heat and mix in the vanilla. Set the sauce aside.
  • Preheat the oven to 325°F. Combine cookie crumbs and 1/4 cup of butter in a small bowl. Press the mixture into the bottom of an ungreased 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
  • Spread 1 pint of dulce de leche ice cream over the cooled crust, ensuring an even layer. Drizzle 1/3 cup of Caramel Sauce on top, then sprinkle with 3/4 cup of pecans. Freeze for 15 minutes until the ice cream sets. Repeat with chocolate ice cream, another 1/3 cup of Caramel Sauce, and the rest of the pecans. Freeze until almost firm. Finish with the remaining dulce de leche ice cream and 1/3 cup of Caramel Sauce. Cover and freeze for at least 6 hours or up to 2 weeks. Keep the remaining 3/4 cup of Caramel Sauce in the refrigerator until serving.
  • Remove the sides and bottom of the pan, then transfer the pie to a serving plate. Add a dollop of whipped cream on top. Microwave the remaining Caramel Sauce in a small bowl on High for 1 minute or until warm. Finally, drizzle the warm sauce over each serving of pie.

Similar Recipes