Name: Easy Ice Cream Pie with Buttermilk Caramel
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 to 6 servings
Ingredients: 2 pints vanilla ice cream, softened; 1 cup chocolate-covered caramels (preferably Rolo), chilled and chopped; One 9-ounce store-bought graham cracker crust; 1 cup sugar; 4 tablespoons unsalted butter; 1 tablespoon light corn syrup; 1/2 teaspoon baking soda; 1 cup buttermilk; 1 teaspoon vanilla extract; Pinch kosher salt

Directions

Watch how to make this recipe.

Special equipment:

a candy thermometer

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.
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.
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.

Easy Ice Cream Pie with Buttermilk Caramel

Ingredients

Directions

Special equipment:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages