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Homemade Dulce de Leche Ice Cream Pie photo

Dulce de Leche Ice Cream Pie

This Dulce de Leche Ice Cream Pie is a no-bake delight! Creamy, caramel flavors in a crunchy cookie crust make it a must-try dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1/2 cup finely chopped pecans
  • 3 tablespoons sugar
  • 1 cup vanilla wafer cookie crumbs
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons butter melted
  • 2 tablespoons boiling water
  • 1 tablespoon instant espresso or instant coffee powder
For the Chocolate Layer:
  • 1 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup whipping cream
  • 1/4 cup light corn syrup
  • 2 ounces unsweetened chocolate finely chopped
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
For the Filling:
  • 2 pints dulce de leche ice cream
  • Whipped topping optional

Equipment

  • Mixing bowls
  • 9-inch pie dish
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons

Method
 

Preparation Steps:
  1. In a mixing bowl, combine the finely chopped pecans, sugar, vanilla wafer cookie crumbs, and ground cinnamon. Pour in the melted butter and mix until everything is well combined. The mixture should hold together when pressed.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Ensure it’s evenly distributed and compact for a sturdy base. Chill the crust in the refrigerator while you prepare the filling.
  3. In a small bowl, dissolve the instant espresso or coffee powder in the boiling water. In a saucepan over medium heat, combine the sugar, cocoa powder, whipping cream, and light corn syrup. Stir continuously until the mixture begins to simmer.
  4. Remove the saucepan from the heat and add the finely chopped unsweetened chocolate and butter. Stir until melted and smooth. Finally, mix in the vanilla extract and the dissolved coffee. Allow this mixture to cool slightly.
  5. Take the chilled crust out of the refrigerator. Layer the bottom with the chocolate mixture, spreading it evenly. Next, scoop the dulce de leche ice cream on top, smoothing it out to create an even layer.
  6. Cover the pie with plastic wrap and freeze for at least 4 hours, or until the ice cream is set and firm.
  7. When you’re ready to serve, remove the pie from the freezer. If desired, top with whipped topping for an extra touch of creaminess. Slice and enjoy your delicious Dulce de Leche Ice Cream Pie!

Notes

  • For a gluten-free version, use gluten-free vanilla wafer cookies.
  • Experiment with toppings like crushed nuts or chocolate drizzle.
  • Store leftovers in the freezer for up to a week, covered tightly.