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Caramel Almond Ice Cream Pie
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| Servings |
| 8servings |
| Passive Time |
| 1 hour |
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Ingredients
Ice Cream Pie
- 20 vanilla sandwich cookiesgluten free
- 4tbsp butterunsalted, melted and cooled
- 11.5 quart caramel almond ice cream
- 3-4tbsp caramel sundae syrupgluten free
- 1/2cup whip creamprepared or non dairy substitute, optional
Quick Almond Brittle
- 1tbsp butterunsalted
- 1/2cup granulated sugar
- 1/4tsp salt
- 1/2cup almondsslivered or roughly chopped
Instructions
- Break sandwich cookies into food processor. Pulse until crumbs.
- 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.
- 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.
- While pie is freezing, prepare the quick almond brittle. Line a baking sheet with parchment paper or a silicone baking mat.
- Measure out butter, sugar and salt into a small saucepan. On medium, stir until melted and well incorporated.
- Remove from heat, add almonds and stir until the almonds are well coated.
- Pour mix immediately onto a silicone baking mat or parchment paper covered baking sheet. Spread out into an even layer.
- 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.
- To serve pie, remove your ice cream pie from the freezer and unwrap.
- Drizzle caramel sauce across top of pie. If desired, dot top of pie with whip cream and decorate with almond brittle.
- Serve immediately.
Recipe Notes
This Caramel Almond Ice Cream Pie recipe is gluten free and vegetarian.
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