Dulce de Leche Ice Cream Pie

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Dulce de Leche Ice Cream Pie.

A cool, delicious dessert for the hot summer months, the recipe below is made with Dulce de Leche ice cream. You could actually use any ice cream, this is just my favorite. What makes it stand out is the caramel flavor, enhanced by the deeper caramel of the sauce.

The term Dulce de Leche means “candy of milk,” made by boiling down sweetened condensed milk until it achieves a caramel-like consistency. This pie is made using Dulce de Leche ice cream and another recipe of mine for golden, caramel-y Dulce de Leche sauce. You can make it using just these two things and a cookie or graham cracker crust and have a wonderful chilled dessert to delight you in the hot summer weather. Serve it with a dollop of whipped cream and a sprinkle of pecans or slivered almonds. It’s like having a sundae and a pie at the same time!

Over The Top Dessert!

But you can take this dessert totally over the top if you do this: use fresh or canned fruit on top of the pie, before drizzling with the Dulce de Leche sauce. Then pile on the whipped cream and pecans or almonds. Either way this pie is a sensation! Here’s the recipe.

Dulce de Leche Ice Cream Pie

Rating 

Prep time: 

Total time: 

Serves: 8 - 10

Ingredients
  • 1 Ready-to-use graham cracker crust or make your own cookie or graham cracker crust
  • 2 pints Dulce de Leche Ice Cream
  • ½ cup Dulce de Leche Sauce or caramel sauce, for garnish.
  • 1 and ¾ pounds pitted sliced peaches, or any fruit desired (may also used canned)
  • ¼ cup slivered almonds
  • Whipped Cream
Instructions
  1. Set Dulce de Leche ice cream out from freezer and let stand about 10 minute to soften.
  2. Spread evenly into prepared crust.
  3. Cover pie and freeze at least four hours.
  4. If using fruit, arrange on top of frozen Dulce de Leche ice cream.
  5. Drizzle Dulce de Leche sauce or caramel or butterscotch sauce over pie just before serving and sprinkle with slivered almonds.
  6. Cut pie with hot knife, dipping knife into hot water after each slice.
  7. Serve with a dollop of whipped cream.

 


 

ABOUT THE AUTHOR

 

Nancy Hardin is a highly experienced writer and author. A retired journalist, she is also a mother, grandmother and great-grandmother with a wealth of experience in many fields. In addition, she is a retiree veteran, having spent many years in the Women’s Army Corps. She is also an experienced ghostwriter and you can see more about her skills at the The Writers’Door. YOu can visit Nancy’s website here and discover more of her work at this site.

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