Time 3h25m Yield 8 to 12 servings Number Of Ingredients 7 Steps:
Make the crust: Preheat the oven to 350 degrees F. Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they’re crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they’re firm. Bake the crust for 5 minutes, then let it cool completely. Make the filling: In a large bowl, stir the ice cream until it’s smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it’s all combined. Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it’s covered tightly.) Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce. Change Things Up! Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust. Use any combination of ice cream flavor and candy/nut you’d like!
Time 2h15m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours. Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely. Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.
Yield Serves 8 to 10 Number Of Ingredients 14 Steps:
For Sauce: Melt butter in heavy medium saucepan over medium heat. Add sugar, cream and salt and whisk until sauce is smooth and comes to simmer. Remove from heat; mix in vanilla. Cool sauce completely, stirring occasionally. For Crust: Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan. Using electric mixer, beat brown sugar, butter and vanilla extract in medium bowl until smooth. Add flour and 2/3 cup chopped pecans and stir until moist clumps form. Press dough onto bottom and 1/2 inch up sides of prepared pan. Bake until crust is set and beginning to brown, about 12 minutes. Cool crust completely. Spoon ice cream into crust, pressing to compact. pour 1/2 cup sauce over. Using tip of small knife, swirl sauce and top layer of ice cream, creating marbled pattern. Cover pie and freeze 12 hours. (Sauce and pie can be prepared 3 days ahead. Cover remaining sauce and refrigerate. Keep pie frozen.) Run small sharp knife around pan sides to loosen pie. release pan sides. Arrange toasted pecan halves decoratively around top edge of pie, if desired. Let pie stand 5 minutes to soften slightly. Rewarm remaining sauce. Cut pie into wedges and serve with sauce.
Time 5m Yield 1 pie Number Of Ingredients 5 Steps:
let ice cream soften slightly . spread evenly in pie crust. squeeze chocolate syrup over pie in a criss-cross motion . do the same with the caramel syrup in oppostie direction . sprinkle top of pie with the crushed candy topping . freeze until ready to serve . any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !
More about “ice cream pie recipes”
Time 10m Yield 10 serving(s) Number Of Ingredients 5 Steps:
Stir the lemonade mix with the water until dissolved. Add the ice cream and stir until smooth (like the consistency of Cool Whip). Add the Cool Whip and stir until combined. Pour into the pie shell and freeze at least 4 hours.
