Chocolate Caramel Ice-Cream Pie

By The Canadian Living Test Kitchen

Tested till perfect

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  • Portion size: 8

This recipe makes 8 servings

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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

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