Best Coffee Caramel Ice Cream Pie Recipes

ICE CREAM PIE WITH EASY CARAMEL SAUCE

Steps:

• To make the caramel sauce:Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold. To make the crust:Preheat oven to 350 degrees. Beat egg whites until frothy. Add sugar and salt and beat on high until stiff. Fold in nuts. Spread mixture all over the bottom and sides of a non-glass pie pan, making sure to adequately coat the sides. Bake for 15 to 20 minutes, watching toward the end to make sure crust doesn't get too brown. Remove from oven when crust is golden brown. Allow crust to cook completely.When crust is cool, remove ice cream from freezer. Allow to soften. When soft, spread one pint of ice cream (I used Butter Brickle) over the bottom of the crust. Spread the other pint (I used Vanilla Bean) over the first flavor. Cover with foil and freeze until very hard.To serve, cut slices of pie and serve on individual plates with cold caramel sauce spooned over the top. *Note that the crust will be a bit sticky...but it's oh, so good!

ICE CREAM PIE WITH EASY CARAMEL SAUCE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
• For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
• For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
• To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

CARAMEL TOFFEE ICE CREAM PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake 6-8 minutes or until set. Cool completely on a wire rack., Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Layer with remaining yogurt, toffee and caramel topping. Cover and freeze 8 hours or overnight. Remove from the freezer 15 minutes before serving.

CARAMEL TOFFEE ICE CREAM PIE

Steps:

• preheat the oven to 350
• mix the graham cracker crumbs, sugar and butter together
• press into a 9.5 inch pie pan
• bake for 7 mins - let cool - if you want this to be a completely no bake dessert consider freezing the crust instead of baking it.
• In a small saucepan combine the butter, brown sugar, white sugar and corn syrup
• bring mixture to a boil and heat until it hits 240 degrees
• remove from heat and let cool slightly - about 5 mins
• stir in whipping cream
• pour about 2/3rds of the caramel sauce (1/2 C) into the bottom of the crust
• Beat the cream, powdered sugar and vanilla until stiff peaks form
• Mix the pudding and milk, whisking until smooth and creamy
• add to pudding the whipped cream and mix - let sit a few min's to thicken up
• fold in most of the toffee bits and pour into the crust - spread out and top with extra toffee bits.
• freeze overnight or until firm
• take the pie out about 15 mins before serving so you'll be able to cut it. Top with the rest of the caramel sauce (1/4 C)

COFFEE LIQUEUR ICE CREAM PIE

Steps:

• Preheat oven to 350 degrees F.
• Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
• Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
• Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
• Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.

COFFEE CARAMEL SWIRL ICE CREAM

Steps:

• Make caramel swirl:
• In a 3-quart heavy saucepan boil sugar, corn syrup, water, and a pinch salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)
• Make custard:
• In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully pour cream and milk down side of kettle (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.
• In a large bowl lightly beat eggs. Add hot cream mixture in a slow stream, whisking, and pour into kettle. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.
• Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.