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Complete mile high ice cream pie on glass cake stand showing towering layers of ice cream with caramel sauce dripping down sides and whipped cream topping

Mile High Ice Cream Pie

This spectacular mile high ice cream pie features layers of dulce de leche and chocolate ice cream with homemade caramel sauce and toasted pecans on a chocolate cookie crust. Perfect for celebrations and summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Freezing Time 6 hours
Total Time 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Homemade Caramel Sauce
  • 1¼ cups sugar
  • ⅓ cup water
  • ¾ cup whipping cream
  • ⅓ cup butter cut into pieces
  • ½ teaspoon vanilla
Pie
  • 2 cups chocolate wafer cookie crumbs about 40 cookies
  • ¼ cup butter or margarine melted, cooled
  • 2 pints dulce de leche ice cream softened
  • 1½ cups chopped pecans toasted
  • 1 pint chocolate ice cream softened
  • 1 can whipped cream topping 7 oz

Equipment

  • 9-inch springform pan
  • Heavy-bottomed saucepan
  • Pastry brush
  • Small bowl
  • measuring cups
  • Whisk

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

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. This pie actually improves with a day or two in the freezer as the flavors meld together beautifully.