Caramel Almond Ice Cream Pie
Servings
8servings
Passive Time
1 hour
Servings
8servings
Passive Time
1 hour
Ingredients
Ice Cream Pie
Quick Almond Brittle
Instructions
  1. Break sandwich cookies into food processor. Pulse until crumbs.
  2. Add melted and cooled butter to the cookie crumbs and pulse until butter is incorporated. Press crumb mixture firmly and evenly onto the bottom and sides of a 9″ pie pan. Refrigerate until well chilled.
  3. When crust is chilled, fill with softened caramel almond ice cream, pressing gently and mounding the top as needed. Smooth out top. Wrap and freeze until frozen, about 1 hour. If making ahead, keep frozen until needed.
  4. While pie is freezing, prepare the quick almond brittle. Line a baking sheet with parchment paper or a silicone baking mat.
  5. Measure out butter, sugar and salt into a small saucepan. On medium, stir until melted and well incorporated.
  6. Remove from heat, add almonds and stir until the almonds are well coated.
  7. Pour mix immediately onto a silicone baking mat or parchment paper covered baking sheet. Spread out into an even layer.
  8. Place baking sheet in refrigerator and chill until brittle is hard, 15-30 minutes. If making ahead of time, store in an airtight container in refrigerator until serving.
  9. To serve pie, remove your ice cream pie from the freezer and unwrap.
  10. Drizzle caramel sauce across top of pie. If desired, dot top of pie with whip cream and decorate with almond brittle.
  11. Serve immediately.
Recipe Notes

This Caramel Almond Ice Cream Pie recipe is gluten free and vegetarian.

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