Dulce de Leche Ice Cream Pie

This Dulce de Leche Ice Cream Pie is a fabulously delicious ice cream pie in a vanilla wafer/pecan crust flavored with a little cinnamon.

Summer Pie Recipe

I think I’ve developed an obsession for cool and creamy summer pies. First there was Lemon Icebox Pie, then Pink Lemonade Pie, followed by Millionaire Pie.

Dulce de Leche ice cream (I used Hagen Daz) makes up the filling of the pie along with some Mocha Fudge Sauce mixed in. Plus lots more Mocha Fudge Sauce drizzled on top.

The only time consuming part is making the sauce, but it’s worth it.

You do also have to take the pie in and out of the freezer multiple times. Again, worth it.

To add even more flavor to this pie, sprinkle some toasted pecans on top.

Slice of ice cream pie drizzled with fudge sauce.

Recipe Tip

You’ll have extra sauce leftover which can be refrigerated and reheated. Drizzle it over ice cream or serve it with pancakes instead of maple syrup. It would probably be good on some oatmeal or mixed into a smoothie.

So many things you can do with it and the chocolate-coffee flavor is irresistible.

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Slice of Dulce de Leche Ice Cream Pie on plate with a spoon.

More Summer Pie Recipes

Dulce de Leche Ice Cream Pie

This Dulce de Leche Pie is a fabulously delicious ice cream pie in a vanilla wafer/pecan crust flavored with a little cinnamon.

Course Dessert

Cuisine American

Keyword ice cream, summer

Prep Time 2 hours

Cook Time 10 minutes

Total Time 2 hours 10 minutes

Servings

Calories 649kcal

Author Christin Mahrlig

Ingredients

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

Mocha Fudge Sauce

2 tablespoons boiling water
1 tablespoon instant espresso or instant coffee powder
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

Pie Filling

2 pints dulce de leche ice cream
Whipped Topping, optional

Instructions

Preheat oven to 350 degrees. In a medium bowl, stir together pecans, 3 tablespoons sugar, vanilla wafer crumbs, and cinnamon. Mix in melted butter. Press mixture onto bottom and up sides of a 9-inch pie pan. Bake for 8-10 minutes. Cool completely.
In a small bowl, Stir together espresso powder and boiling water until dissolved.
In a medium saucepan with a heavy bottom whisk together sugar and cocoa powder.
Whisk in whipping cream, corn syrup, and espresso mixture.
Add chopped chocolate and butter and bring to a boil over high heat, stirring constantly. Reduce heat to a simmer for about 4 minutes, stirring frequently. Remove from heat and stir in vanilla extract. Let cool for 45 minutes to 1 hour.
Remove 1 pint of ice cream from the freezer and let it get soft. Spread evenly on bottom of crust. Drizzle 3-4 tablespoons of sauce on top. Freeze for about 15 minutes and get the other pint out to soften.
Spread second pint evenly on top. Place back in freezer to freeze completely.
To serve, drizzle sauce on top and add whipped topping if desired.