Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce

Name: Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 pints caramel ice cream (such as dulce de leche); 158 milliliters vanilla wafer cookie crumbs (from about 32 cookies); 59 milliliters light corn syrup; 1 teaspoons ground cinnamon; 1 Tbsp instant espresso powder or instant coffee powder; 2 Tbsps chopped pecans; 1 Tbsp powdered sugar; 237 milliliters sugar; 2 Tbsps (1/4 stick) unsalted butter; 57 grams unsweetened chocolate, finely chopped; 2 Tbsps unsweetened cocoa powder; 2 teaspoons vanilla extract; 2 Tbsps boiling water; 118 milliliters chilled whipping cream

Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce might be a good recipe to expand your dessert recipe box. This recipe serves 8. One portion of this dish contains around 4g of protein, 16g of fat, and a total of 607 calories. Head to the store and pick up caramel ice cream, powdered sugar, ground cinnamon, and a few other things to make it today. It will be a hit at your Summer event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350°F. Blend pecans and sugar in processor until pecans are finely ground.

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Pecans

Sugar

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Oven

Add cookie crumbs and cinnamon and process to combine.

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Cookie Crumbs

Cinnamon

Add butter and blend until moist clumps form. Press crust onto bottom and up sides of 9-inch glass pie dish.

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Butter

Crust

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Pie Form

Bake until crust is lightly toasted, about 10 minutes. Cool completely.

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Crust

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Oven

Stir 2 tablespoons boiling water and coffee powder in small bowl until powder is dissolved.

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Instant Coffee

Water

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Bowl

Whisk sugar and cocoa in heavy medium saucepan.

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Cocoa Powder

Sugar

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Sauce Pan

Whisk

Whisk in 1 cup cream, corn syrup, and coffee mixture.

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Corn Syrup

Coffee

Cream

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Whisk

Add chocolate and butter. Bring to boil over high heat, stirring constantly. Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. Cool 30 minutes. Stir in 1 teaspoon vanilla.

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Chocolate

Vanilla

Butter

Soften 1 pint ice cream at room temperature 15 minutes.

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Ice Cream

Spread evenly over bottom of crust.

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Crust

Drizzle 3 tablespoons sauce over ice cream. Freeze until sauce sets, about 15 minutes.

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Ice Cream

Sauce

Meanwhile, soften remaining 1 pint ice cream at room temperature 15 minutes.

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Ice Cream

Spread evenly atop sauce.

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Sauce

Drizzle with 3 tablespoons sauce. Freeze pie until frozen, at least 4 hours. (Sauce and pie can be made 1 day ahead. Cover and refrigerate sauce. Keep pie frozen.)

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Sauce

Rewarm mocha fudge sauce over low heat, stirring often. Whip 1/2 cup chilled cream, powdered sugar, and remaining 1/2 teaspoon vanilla in medium bowl until peaks form.

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Powdered Sugar