Recipes Dulce de Leche Ice Cream Pie Be the first to rate & review! 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. By Nancy Silverton Nancy Silverton Instagram Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. Food & Wine's Editorial Guidelines Updated on August 30, 2022 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 45 mins Total Time: 2 hrs 25 mins Yield: 1 (9-inch) pie Ingredients 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 Directions Make the Pie 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. 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. Cut the pie into wedges and serve with the dessert sauces and peanuts. Make the Vanilla Caramel Sauce In a small saucepan, combine the cream, butter, and vanilla bean and seeds. Bring to a simmer, then remove from the heat. 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. 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 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. Rate it Print