Chocolate Caramel Ice Cream Pie

Chocolate Caramel Ice Cream Pie
Maria Robledo

Serves 6
preparation
20
minutes
cooking
240
minutes

Ingredients

1
cup
Nutella (chocolate hazelnut spread)
1/2
pint dark chocolate ice cream, softened
1
9-inch dark chocolate cookie crust
3/4
pint caramel (dulce de leche) ice cream, softened
1/4
cup
chopped hazelnuts (optional)
caramel sundae syrup

Directions

  1. Place unopened jar of Nutella in a pan of hot water and let sit 10 minutes (or heat 1 cup in a bowl in a microwave set on high for 10 to 15 seconds). 
  2. Spoon chocolate ice cream into cookie crust and use a spatula to smooth surface. Drop teaspoonfuls of Nutella (about 1/2 cup) on top of ice cream. Place in freezer for 15 minutes.
  3. Spoon caramel ice cream over Nutella and return to freezer for 15 minutes. Drizzle remaining 1/2 cup of Nutella over top of caramel ice cream. Top with hazelnuts, if desired. Freeze until firm, 3 hours or overnight.
  4. Before serving, allow pie to sit at room temperature 10 minutes. Cut slices with a large knife dipped in warm water and dried with paper towels. Drizzle a small amount of caramel syrup on dessert plates and top with a slice of pie.
Susan Quick
March 2000

Nutritional Information

  • Per Serving
  • Calories 585
  • Calcium 151 mg
  • Carbohydrate 64 g
  • Cholesterol 58 mg
  • Fat 34 g
  • Fiber 3 g
  • Iron 3 mg
  • Protein 7 mg
  • Sat Fat 11 g
  • Sodium 337 mg
What does this mean? See Nutrition 101.