Coffee Caramel Swirl Ice-Cream Pie Coffee Caramel Swirl Ice-Cream Pie

Author: Canadian Living

Gooey caramel swirls into vanilla ice cream for a sensational crowd-pleaser. 

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: February 2010


Coffee Caramel Sauce:


In bowl, stir together graham wafer crumbs, butter and cinnamon; press onto bottom and up side of 9-inch (23 cm) glass pie plate. Bake in 350°F (180°C) oven until firm, about 8 minutes. Let cool.

Coffee Caramel Sauce: In heavy saucepan, stir sugar with 1/4 cup (50 mL) water over medium heat until dissolved. Bring to boil; boil vigorously, without stirring but brushing down side of pan often, until dark amber, 6 to 10 minutes. Remove from heat.

Standing back and averting face, add cream; whisk until smooth. Whisk in butter and salt until smooth. Whisk in coffee granules until melted. Let cool.

Drizzle 1/4 cup (50 mL) of the sauce over crust. Freeze until firm, 20 minutes.

Filling: Let ice cream stand at room temperature until slightly softened, about 10 minutes. Transfer to large bowl; drizzle with remaining sauce. Using butter or palette knife, swirl sauce into ice cream; spread in pie crust, smoothing top. Freeze until firm, about 3 hours. (Make-ahead: Cover and freeze for up to 24 hours.)

Nutritional facts Per each of 12 servings: about

  • Sodium 174 mg
  • Protein 5 g
  • Calories 403.0
  • Total fat 25 g
  • Potassium 188 mg
  • Cholesterol 81 mg
  • Saturated fat 15 g
  • Total carbohydrate 44 g


  • Iron 4.0
  • Folate 6.0
  • Calcium 12.0
  • Vitamin A 24.0
  • Vitamin C 2.0
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Baking & Desserts

Coffee Caramel Swirl Ice-Cream Pie