Easy Ice Cream Pie
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Recipe courtesy of Trisha Yearwood

Easy Ice Cream Pie with Buttermilk Caramel

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  • Level: Intermediate
  • Total: 2 hr 15 min (includes freezing time)
  • Active: 35 min
  • Yield: 4 to 6 servings



Special equipment:
a candy thermometer
  1. Gently stir the ice cream and caramels—reserving a few caramels to sprinkle on top—in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
  2. Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt—the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
  3. Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.