Chocolate Caramel Ice-Cream Pie
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 706706 cal |
| pro | 10 g10g pro |
| total fat | 45 g45g total fat |
| sat. fat | 26 g26g sat. fat |
| carb | 73 g73g carb |
| fibre | 4 g4g fibre |
| chol | 134 mg134mg chol |
| sodium | 362 mg362mg sodium |
| % RDI: | - |
| calcium | 2121 calcium |
| iron | 1818 iron |
| vit A | 2929 vit A |
| vit C | 22 vit C |
| folate | 1313 folate |
Prepared ingredients make this pie easy to assemble. We recommend using premium ice cream.
Ingredients
- 2 cups dulce de leche ice cream 2 cups dulce de leche ice cream
- 3 (39 g each) chocolate-covered toffee bars , chopped3 (39 g each) chocolate-covered toffee bars, chopped
- 6 cups chocolate ice cream 6 cups chocolate ice cream
- 1 cup chocolate sauce 1 cup chocolate sauce
- Crust:
- 1-1/2 cups chocolate wafer crumbs 1-1/2 cups chocolate wafer crumbs
- 1/4 cup butter , melted1/4 cup butter, melted
Preparation
Crust: In bowl, stir crumbs with butter until moistened. Press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
Spoon dulce de leche ice cream into crust, pressing and smoothing top. Sprinkle with half of the chocolate bars. Freeze until firm, about 1-1/2 hours.
Using ice cream scoop, scoop chocolate ice cream into balls and arrange in layers on top. Sprinkle with remaining chocolate bars. Freeze until firm, about 3 hours. (Make-ahead: Wrap in plastic wrap; wrap in heavy-duty foil or place in airtight container and freeze for up 1 week.)
Serve with chocolate sauce.
Additional information :
Tip: Try a variety of flavours. For instance, replace dulce de leche with butterscotch ripple, caramel or pralines-and-cream ice cream. Replace the chocolate with Heavenly Hash or chocolate brownie.
Source : Canadian Living Magazine: December 2004
- Keywords : Dessert; Refrigerate/Chill; Make-Ahead; Chocolate; Ice cream; Butter;
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