Ice cream pies may just be the perfect dessert ever. They are no bake, easy to make and delicious, every time. With flavor combinations that are only limited to your imagination, you may never run out of different pies. This caramel nut ice cream pie is my personal favorite, but we never stop trying to change it up.
My family is dairy free, so we always use dairy free ice cream. I used my favorite ice cream of all time for this pie, So Delicious Cashew Milk Salted Caramel Cluster. Any type of ice cream will work in this pie, so you can change it up based on your food preferences and needs.
Make this pie ahead of time and keep frozen. On the day you need it, just pop on the toppings and you have dessert all ready to go. If you don’t have time to make the brittle, just sprinkle your pie with pieces of toffee or brittle candy.
Salty and sweet, crunchy and smooth, this pie will satisfy every sweet tooth and there is never a bad time of year for ice cream. Ice cream pies are perfect for both a summertime treat or in the winter with a steaming cup of hot chocolate.
For more delicious vegetarian recipes, please visit our recipe index.
| Prep Time | 20 minutes |
| Passive Time | 1 1/2 hour |
| Servings |
servings
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- 20 vanilla sandwich cookies regular or gluten free
- 4 tbsp butter or butter substitute - unsalted, melted and cooled
- 1 1.5 quart caramel ice cream regular or dairy free, with or without nuts
- 3-4 tbsp caramel sundae syrup
- 1/2 cup whip cream prepared or non dairy substitute, optional
- 1 tbsp butter or butter substitute, unsalted
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup nuts your choice, slivered or roughly chopped
Ingredients
Ice Cream Pie
Quick Nut Brittle
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- 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, about 30 minutes.
- When crust is chilled, fill with softened 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 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 nuts 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 whipped topping and decorate with prepared brittle.
- Serve immediately.
This Caramel Nut Ice Cream Pie recipe is gluten free and vegetarian.
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