Chocolate Caramel Ice Cream Pie

Photo by Maria Robledo
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 585 calories
    • Fat 34 g
    • Sat Fat 11 g
    • Cholesterol 58 mg
    • Sodium 337 mg
    • Protein 7 mg
    • Carbohydrate 64 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 151 mg


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


  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.