Ice Cream Pie With Easy Caramel Sauce Recipes

Steps:

• Make the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
• Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
• Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
• Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
• Change Things Up!
• Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
• Use any combination of ice cream flavor and candy/nut you'd like!

Steps:

• 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.

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Steps:

• In a Dutch oven, combine the first seven ingredients. Cook, stirring constantly, over medium-low heat until the caramels are melted and mixture is smooth (do not boil). Reduce heat to low. , With an electric hand mixer on medium speed, beat in vanilla; continue beating for 5 minutes. Beat on high for 2 minutes. Remove from the heat and cool for 30 minutes (sauce will thicken as it cools). Pour into glass or plastic food storage containers; refrigerate. Serve warm or cold.

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.