Chocolate Caramel Ice-Cream Pie
Chocolate Caramel Ice-Cream Pie
Photography by Matthew Kimura
- Portion size: 8
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 706 |
| pro | 10 g |
| total fat | 45 g |
| sat. fat | 26 g |
| carb | 73 g |
| fibre | 4 g |
| chol | 134 mg |
| sodium | 362 mg |
| % RDI: | - |
| calcium | 21 |
| iron | 18 |
| vit A | 29 |
| vit C | 2 |
| folate | 13 |
Prepared ingredients make this pie easy to assemble. We recommend using premium ice cream.
Ingredients
- 2 cups 2cupsdulce de leche ice cream
- 3 (39 g each) 3(39 g each)chocolate-covered toffee barchocolate-covered toffee bars, chopped
- 6 cups 6cupschocolate ice cream
- 1 cup 1cupchocolate sauce Crust:
- 1-1/2 cups 1-1/2cupschocolate wafer crumbs
- 1/4 cup 1/4cupbutter, 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
