Ice Cream Pie

So how was your weekend?  Ours was finally one with no set plans, which is always a welcomed change.  We spent much of Saturday at our friends' home swimming and grilling out and then Sunday at church, cleaning and organizing at home.  I have been waiting for the right occasion and warm weather to give this ice cream pie recipe a try and this weekend was perfect to do just that.  And it was even more delicious than I imagined!!  Graham cracker crust + vanilla ice + candy pieces + warm caramel sauce = scrumptious!!

Ice Cream Pie with Caramel Sauce

Ingredients

Crust

18 graham crackers (1 cracker equals the whole large 4 section graham)

1/3 cup of melted butter

Filling

2 pints vanilla ice cream

4 Reese's Peanut Butter Cups, roughly chopped

2 Butterfinger bars, roughly chopped

Caramel Sauce

1 cup packed brown sugar

4 tablespoons (1/2 stick) butter

1/2 cup half and half

pinch of salt

1 tablespoon vanilla

Method

For the crust:  Preheat over to 350 degrees.  Crush graham crackers in a resealable plastic bag.  Pour crumbs into bowl with melted butter and mix.  Press into pie pan and bake about 5 minutes.  Set aside to cool completely. 

For the filling:  Remove vanilla ice cream and allow to soften slightly.  Mix in candy pieces and then pour mixture over cooled crust.  Cover with foil and freeze until very hard - 1 to 2 hours or over night.

For caramel sauce:  Mix the brown sugar, half and half, butter and salt in saucepan over medium-low heat.  Whisk gently while cooking for about 5 to 7 minutes or until thicker.  Add vanilla and cook another minute to thicken.  Allow to cool to desired temperature.

Serve with cooled or slightly warm caramel sauce over the top.

Enjoy!

*recipe from here

This is a perfect summertime dessert that I will definitely be adding to my go to recipe list!

XO