Dulce de Leche Ice Cream Pie

Purchased dulce de leche ice cream means this pie comes together quickly, leaving you plenty of time to make the two dessert sauces. But, if you don't want to make a caramel or fudge sauce, Nancy Silverton suggests using high-quality jarred ones like King's Cupboard cream caramel sauce and chocolate sauce.

Dulce de Leche Ice Cream Pie
Photo: © John Kernick
Active Time:
45 mins
Total Time:
2 hrs 25 mins
1 (9-inch) pie


Ice Cream Pie

  • 1 cup graham cracker crumbs

  • 1/2 stick unsalted butter, melted

  • 1/4 teaspoon cinnamon

  • Pinch of freshly grated nutmeg

  • 1 1/2 pints dulce de leche ice cream

  • Spanish salted peanuts with skin, toasted, for serving

Vanilla Caramel Sauce

  • 1/2 cup heavy cream

  • 4 tablespoons unsalted butter

  • 1/2 vanilla bean, split and seeds scraped

  • 2 tablespoons light corn syrup

  • 3/4 cup sugar, divided

  • 2 tablespoons water

Mocha Hot Fudge Sauce

  • 1/3 cup water

  • 1/4 cup light corn syrup

  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder

  • 2 tablespoons sugar

  • 4 ounces bittersweet chocolate, melted and slightly cooled

  • 3 tablespoons brewed coffee

  • 1 tablespoon rum


Make the Pie

  1. Preheat the oven to 325°F. In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, and nutmeg. Press the crumbs into a 9-inch glass or ceramic pie plate to form an even crust. Bake the crust in the center of the oven for 8 minutes, or until lightly browned. Let cool.

  2. Let the ice cream thaw in the refrigerator for 15 minutes. Scoop the ice cream into a large bowl and, using an electric mixer, beat it just until very soft but not melted. Spread the softened ice cream into the pie shell and freeze for at least 1 1/2 hours, or until the ice cream is firm.

  3. Cut the pie into wedges and serve with the dessert sauces and peanuts.

Make the Vanilla Caramel Sauce

  1. In a small saucepan, combine the cream, butter, and vanilla bean and seeds. Bring to a simmer, then remove from the heat.

  2. In a heavy, medium saucepan, cook the corn syrup over moderate heat until bubbling. Sprinkle in 1/4 cup of the sugar and cook, stirring just until the edges begin to turn a light amber, about 2 minutes. Repeat with the remaining sugar, adding 1/4 cup at a time. Once all of the sugar has been added, cook the corn syrup mixture until a medium-amber caramel forms, stirring and swirling the pan, about 5 minutes.

  3. Remove the caramel from the heat and carefully add the cream mixture. Cook the caramel over moderate heat, stirring frequently until any hardened sugar melts and the caramel is bubbling, 2 to 3 minutes. Let cool slightly, then whisk in the water. Remove the vanilla bean and serve warm or at room temperature.

Make the Hot Fudge Sauce

  1. In a medium saucepan, whisk the water with the corn syrup, cocoa powder, and sugar until smooth. Bring to a boil. Remove from the heat and whisk in the melted chocolate. Gradually whisk in the coffee and rum. Serve warm.

Make Ahead

The sauces can be refrigerated for up to 2 weeks.

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