Caramel-Ripple Ice Cream Pie

  • serves 8


52 Ratings
Directions for: Caramel-Ripple Ice Cream Pie



¼ cup water

⅔ cup sugar

⅔ cup 35% cream, warmed


1 ¼ cup graham cracker crumbs

⅓ cup unsalted butter, melted


¼ cup sugar

1 ½ cup 35% cream

2 cup vanilla ice cream, softened in the refrigerator for about 15 minutes



1. In a saucepan, bring the water and sugar to a boil. Simmer without stirring until the mixture turns golden. Remove from the heat. Slowly add the cream, taking care to avoid any spatters. Bring to a boil, stirring constantly until smooth. Remove from the heat and pour into a large bowl (this will help the caramel cool more quickly). Transfer to the freezer. Stir frequently until the caramel reaches room temperature, 15 to 20 minutes.


1. In a bowl, combine the graham cracker crumbs and the butter. Press into the bottom and sides of a 23-cm (9-inch) pie plate. Transfer to the freezer.


1. Filling (note: work quickly) Meanwhile, in a bowl and using an electric mixer, whip the cream and sugar until stiff peaks form. With the mixer on low, add the ice cream and mix until the ingredients are just combined. (The mixture should be fairly stiff. If not, freeze it for a few minutes). Spread half the filling over the crust. Pour a thin stream of caramel sauce over the filling in a spiral pattern. Gently pour the remaining filling on top, spreading lightly. Pour the remaining caramel sauce on top in a spiral pattern. Spread the caramel with a knife to create a ripple effect. Freeze for 4 hours or overnight. Let stand at room temperature for 5 minutes before serving.

See more: Dessert, No-Cook, North American, Eggs/Dairy, Quick and Easy


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