Mile High Ice Cream Pie
Mile High Ice Cream Pie recipe with homemade caramel sauce, dulce de leche, and chocolate layers. Perfect frozen dessert for celebrations and summer gatherings.
Hey there, dessert lovers! I’m Rebeccah Ellene, and let me tell you about the day I discovered the magic of mile high ice cream pie. Picture this: a sweltering July afternoon in my grandmother’s kitchen, where the wooden spoon felt sticky in my tiny hands and that oversized apron practically swallowed me whole.
I was attempting my first “fancy” dessert for my cousin’s birthday party. However, my ambitious 12-year-old self thought I could stack three different ice cream flavors without any real plan. Spoiler alert: it was a beautiful disaster! The ice cream melted faster than I could layer it, creating what looked more like a colorful soup than a towering masterpiece.
But here’s the thing about kitchen failures – they teach you the most valuable lessons. That day, I learned about patience, timing, and the importance of proper freezing techniques. Years later, as I built Dessert Haven from the ground up, I perfected this mile high ice cream pie recipe that combines the best of both worlds: impressive height and foolproof execution.
Now, I’m excited to share this spectacular frozen dessert with you. Together, we’ll create something that not only looks absolutely stunning but tastes like pure heaven. Trust me, this recipe will become your go-to showstopper for every celebration!
Table of Contents
What Makes This Mile High Ice Cream Pie Special
This isn’t your average ice cream dessert. What sets this mile high ice cream pie apart is the perfect balance of textures and flavors that create an unforgettable experience. The foundation starts with a buttery chocolate cookie crust that provides the perfect contrast to the creamy layers above.
Furthermore, the homemade caramel sauce elevates this mile high ice cream pie from good to absolutely incredible. Unlike store-bought versions, this caramel brings depth and richness that complements both the dulce de leche and chocolate ice cream layers perfectly.
Essential Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| For Caramel Sauce | ||
| Sugar | 1¼ cups | Granulated white sugar works best |
| Water | ⅓ cup | Room temperature |
| Heavy whipping cream | ¾ cup | Must be cold |
| Butter | ⅓ cup | Cut into pieces |
| Vanilla extract | ½ teaspoon | Pure vanilla recommended |
| For Pie | ||
| Chocolate wafer cookies | 2 cups crumbs (40 cookies) | Oreos or Nabisco Famous Wafers |
| Butter | ¼ cup | Melted and cooled |
| Dulce de leche ice cream | 2 pints | Häagen-Dazs or Ben & Jerry’s |
| Pecans | 1½ cups | Chopped and toasted |
| Chocolate ice cream | 1 pint | Premium brand recommended |
| Whipped cream topping | 7 oz can | Or homemade whipped cream |
Smart Shopping Tips
When shopping for your mile high ice cream pie ingredients, head to the frozen section first. Premium ice cream brands like Häagen-Dazs or Ben & Jerry’s work best because they contain less air and hold their shape better during layering.
Additionally, look for chocolate wafer cookies in the cookie aisle. If you can’t find them, chocolate graham crackers make an excellent substitute. For the pecans, buy whole pieces and toast them yourself – the flavor difference is remarkable when making mile high ice cream pie.
Ingredient Substitutions
Sometimes you need to adapt recipes based on what’s available. Here are some reliable substitutions:
- Dulce de leche ice cream: Caramel or butterscotch ripple ice cream
- Chocolate wafer cookies: Chocolate graham crackers or crushed Oreos
- Pecans: Walnuts, almonds, or even crushed toffee bits
- Heavy cream: Half-and-half (though caramel won’t be quite as rich)
Equipment and Preparation Essentials
Before we dive into the cooking process, let’s gather our tools. Having everything ready makes the process smoother and more enjoyable.
Must-Have Equipment
You’ll need a 9-inch springform pan for this recipe. The removable bottom makes serving so much easier! If you don’t have one, a regular 9-inch pie pan works, though removing slices requires more finesse.
A heavy-bottomed saucepan is crucial for the caramel sauce. Thin pans heat unevenly, which can cause the sugar to burn before it caramelizes properly. Trust me, I learned this the hard way during my early baking days!
Step-by-Step Instructions
Creating the Perfect Caramel Sauce
Start by combining sugar and water in your heavy saucepan. Cook over medium-low heat, stirring constantly until the sugar dissolves completely. This patience pays off – rushing this step leads to crystallized sugar.
Once dissolved, increase heat to medium-high and stop stirring. Here’s where the magic happens: the mixture will bubble and gradually turn golden, then amber. This process takes about 8 minutes, but watch carefully. The color changes quickly at the end.
Meanwhile, have your cream ready. When the caramel reaches a deep amber color, slowly pour in the cream. Be careful – it will bubble vigorously! Add the butter pieces and stir gently until smooth. Remove from heat and add vanilla.
Building the Cookie Crust Foundation
Heat your oven to 325°F. In a small bowl, mix the cookie crumbs with melted butter until evenly moistened. The mixture should hold together when pressed.
Press the crumb mixture firmly into the bottom of your springform pan. Use the bottom of a measuring cup to ensure even distribution. Bake for 10 minutes, then cool completely before adding ice cream layers.
Layering Like a Pro
This is where technique matters most. Start with the first pint of dulce de leche ice cream, softened just enough to spread easily. Work quickly but don’t rush – uneven layers show in the final presentation.
Drizzle ⅓ cup of caramel sauce over the ice cream layer, then sprinkle with ¾ cup of toasted pecans. Freeze for 15 minutes until the layer is almost firm. This step prevents layers from mixing together.
Repeat the process with chocolate ice cream, another ⅓ cup of caramel, and the remaining pecans. Freeze until almost firm, then top with the remaining dulce de leche ice cream and another ⅓ cup of caramel sauce.
Cover tightly and freeze for at least 6 hours, though overnight is even better. The pie can be stored frozen for up to 2 weeks.
Expert Tips for Mile High Success
After years of perfecting this mile high ice cream pie recipe, I’ve discovered several tricks that guarantee success every time. First, always soften ice cream just enough to spread easily – too soft and your layers will merge together.
Temperature control is everything with this mile high ice cream pie. Keep your kitchen cool while assembling, and work with one layer at a time. If the ice cream starts melting too quickly, pop it back in the freezer for a few minutes.
Creative Variations to Try
Regional Twist: Try a Southern-inspired version using butter pecan ice cream instead of dulce de leche, and add a layer of bourbon caramel sauce to your mile high ice cream pie.
Holiday Special: During the holidays, substitute peppermint bark ice cream for chocolate, and add crushed candy canes to the crust for a festive mile high ice cream pie.
Dietary Adaptations: For a lighter version, use frozen yogurt instead of ice cream, and sugar-free caramel sauce for a healthier mile high ice cream pie.
Storage and Make-Ahead Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Freezer (covered) | 2 weeks | Best quality within 1 week |
| Refrigerated leftovers | 2-3 days | Texture will be softer |
| Individual slices | 1 week frozen | Wrap individually in plastic |
This mile high ice cream pie actually improves with a day or two in the freezer. The flavors meld together beautifully, and the layers set perfectly for clean slicing when serving your mile high ice cream pie.
Serving Your Masterpiece
Before serving, remove the pie from the freezer 10-15 minutes ahead of time. This brief thawing makes slicing much easier. Run a knife under warm water between cuts for the cleanest presentation.
To remove from the springform pan, run a thin knife around the edges, then release the spring. Carefully slide the pie onto your serving plate. Top with whipped cream just before serving to maintain the best texture.
For the final touch, warm the remaining caramel sauce in the microwave for about 1 minute. Drizzle over individual slices for that restaurant-quality finish.
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Frequently Asked Questions
What does mile high ice cream cone mean?
Mile high ice cream cone refers to an extremely tall ice cream serving, typically stacked with multiple scoops or layers. The term “mile high” emphasizes the impressive height and generous portions, similar to how this mile high ice cream pie towers above regular desserts.
What was the former name of ice cream treat pie?
Ice cream treat pies were historically called “frozen custard pies” or simply “ice cream pies.” The “mile high” designation became popular in the mid-20th century as home bakers began creating increasingly elaborate layered frozen desserts that emphasized dramatic height and multiple flavors.
What is pie with ice cream on top called?
Pie served with ice cream on top is called “pie à la mode.” This classic American dessert combination typically features warm pie topped with a scoop of vanilla ice cream, though our mile high ice cream pie reverses this concept by making ice cream the star.
What is dessert with ice cream called?
Desserts featuring ice cream have various names depending on preparation: sundaes, parfaits, splits, or frozen pies. Mile high ice cream pie falls into the frozen pie category, distinguished by its impressive height and layered construction that creates a show-stopping centerpiece.
What language is à la mode?
“À la mode” comes from French, literally meaning “in the fashion” or “in the style of.” In American cuisine, it specifically refers to pie served with ice cream, a combination that became fashionable in the late 1800s and remains a beloved classic today.
What is the apple pie à la mode?
Apple pie à la mode is warm apple pie topped with vanilla ice cream. This iconic American dessert combination was reportedly first served at the Hotel Cambridge in Cambridge, New York, in the 1890s. The contrast between warm spiced apples and cold creamy ice cream creates the perfect balance of temperatures and textures.
The Sweet Ending
There’s something magical about creating a dessert that brings people together. This mile high ice cream pie does exactly that – it’s conversation starter, celebration centerpiece, and pure indulgence all rolled into one spectacular creation.
As I think back to that chaotic afternoon in my grandmother’s kitchen, I smile knowing that every kitchen disaster led me to this moment. Now, you have the tools and knowledge to create your own towering masterpiece without the mess I made!
Serve this beauty with a strong cup of coffee or alongside fresh berries for a perfect contrast. Moreover, don’t forget to take photos before cutting – this pie is definitely Instagram-worthy!
I’d love to see your mile high ice cream pie creations! Tag me on social media or share your variations in the comments below. After all, the best recipes are the ones that bring joy to both the baker and everyone lucky enough to enjoy the results.
Mile High Ice Cream Pie
Ingredients
Equipment
Method
- In 3-quart heavy saucepan, cook sugar and water over medium-low heat, stirring often, until sugar is dissolved. Increase heat to medium-high; boil gently, without stirring, about 8 minutes, until syrup turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Gradually add whipping cream (sauce will bubble vigorously). Add ⅓ cup butter; stir gently until smooth. Remove from heat; stir in vanilla. Set aside.
- Heat oven to 325°F. In small bowl, mix cookie crumbs and ¼ cup butter. Press crumbs in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
- Spoon 1 pint dulce de leche ice cream into cooled crust; spread evenly. Drizzle ⅓ cup of the Caramel Sauce over ice cream; sprinkle with ¾ cup of the pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat layers with chocolate ice cream, another ⅓ cup Caramel Sauce and remaining ¾ cup pecans. Freeze until almost firm. Top with remaining dulce de leche ice cream and another ⅓ cup Caramel Sauce. Cover; freeze 6 hours or up to 2 weeks. Refrigerate remaining ¾ cup Caramel Sauce until serving time.
- Before serving, remove side and bottom of pan; place pie on serving plate. Top with whipped cream topping. In small microwavable bowl, microwave remaining Caramel Sauce uncovered on High 1 minute or until warm. Drizzle sauce over each serving.
