This is an ice cream pie that is so good it will make you sit up and kiss your mother-in-law!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chocolate wafer crumbs and melted butter. Press the mixture into the bottom and partially up the sides of a 9-inch springform pan.

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  • To Make Caramel Sauce: In a saucepan, combine 1/2 cup sugar and 3 tablespoons water. Cook over low heat, stirring constantly, until sugar is completely dissolved. Increase the heat to medium and bring the sugar syrup to a boil; stop stirring at this point. While the syrup is boiling, brush down the sides of the pan from time to time to prevent sugar crystals from forming--use a clean pastry brush dipped in a mug of cold water.

  • Continue boiling without stirring until the syrup turns a light amber color. Remove the pan from the heat, and stir in the hot cream. Continue stirring, over low heat if necessary, until all for the caramel is dissolved into the cream. Stir in 4 tablespoons butter or margarine, and set aside to cool slightly. Pour warm caramel sauce over the crust. Freeze until firm, about 30 minutes.

  • To Make Espresso Fudge Sauce: Combine chocolate, cocoa, 4 tablespoons butter, and espresso in a saucepan. Stir over low heat until smooth. Add 3/4 cup sugar and corn syrup; increase heat to medium, and stir until the sugar dissolves. Increase heat until the sauce reaches a low boil. Cook without stirring until the mixture thickens, 12 to 15 minutes. Remove espresso fudge sauce from the heat, and cool to room temperature. Pour 1 cup of the sauce over the frozen caramel layer, and return the crust to the freezer. Keep remaining sauce just warm enough so that it remains pourable.

  • Spread the softened ice cream over the caramel layer. Return pie to the freezer until firm, about 1 hour. Pour the remaining fudge sauce over the ice cream layer; freeze until firm, about 2 to 3 hours. Wrap a hot wet towel around the springform pan for about 2 minutes, then remove the sides of the pan.

Nutrition Facts

684.5 calories; 6.2 g protein; 84.8 g carbohydrates; 95.8 mg cholesterol; 353.8 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2004
This is such an awesome recipe! I did some simple modifications and it was a hit at Thanksgiving (The proof was in all of the leftover pumpkin pie that year!) First I used a store bought espresso I found in the coffee section of my supermarket. Then because I love macadamia nuts, I chopped them and spread them over the caramel layer. I also use two different ice cream flavors- chocolate and coffe, and I spread more of the espresso sauce in between those layers. Finally I top it off with more of the chopped macadamia nuts and serve it with whipped cream. Make sure you cut the slices thin because this is rich- but absolutely heavenly!! Read More
(35)

Most helpful critical review

Rating: 3 stars
01/03/2015
Good recipe had problems with the Caramel sauce. I would recommend the author put temperatures in for the making of that particular item. Overall delish and will try again with a few modifications. Read More
(2)
22 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/25/2004
This is such an awesome recipe! I did some simple modifications and it was a hit at Thanksgiving (The proof was in all of the leftover pumpkin pie that year!) First I used a store bought espresso I found in the coffee section of my supermarket. Then because I love macadamia nuts, I chopped them and spread them over the caramel layer. I also use two different ice cream flavors- chocolate and coffe, and I spread more of the espresso sauce in between those layers. Finally I top it off with more of the chopped macadamia nuts and serve it with whipped cream. Make sure you cut the slices thin because this is rich- but absolutely heavenly!! Read More
(35)
Rating: 5 stars
10/25/2004
This is such an awesome recipe! I did some simple modifications and it was a hit at Thanksgiving (The proof was in all of the leftover pumpkin pie that year!) First I used a store bought espresso I found in the coffee section of my supermarket. Then because I love macadamia nuts, I chopped them and spread them over the caramel layer. I also use two different ice cream flavors- chocolate and coffe, and I spread more of the espresso sauce in between those layers. Finally I top it off with more of the chopped macadamia nuts and serve it with whipped cream. Make sure you cut the slices thin because this is rich- but absolutely heavenly!! Read More
(35)
Rating: 5 stars
02/08/2011
I wanted to make this recipe for a few reasons. First I loved that it was labor intensive and completely from scratch. Second the last review is a few years old and there is no photo of this recipe yet. I pretty much followed the recipe as written. For the chocolate cookies I used Oreos which I chopped finely in my blender. The caramel sauce turned out nice and creamy. For the fudge I realized I was out of Karo syrup as I was making it so I made a homemade verision. The espresso fudge is amazing don't substitute or leave out the espresso! For the vanilla ice cream I made homemade vanilla ice cream using a David Lebovitz recipe. On top of the last fugde layer on top of the ice cream I added Godiva 85% chocolate shavings then I piped on homemade whipped cream and added cherries. Turned out fantastic! Read More
(24)
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Rating: 4 stars
08/13/2006
Maybe Im not as advanced as the other cooks who have rated this recipe. Though the finished product tasted outstanding the process was not easy. I melted my spatula into the caramel sauce and had to re-do that part. I forgot how hot the stuff was so when I put water in the pan I had to throw out it splattered all over and burned my toes! I know that mistake was purely do to my haste. The part Im still not sure of is the last layer of fudge sauce over the ice cream. It solidified before I could spread it over the whole pie. Also when I went to cut the pie the top layer of fudge stuck to my knife instead of the pie. Maybe I didnt freeze the ice cream long enough and cool the fudge off enough. I hope that helps the next cook. I still recommend the recipe cuz no matter what it looked like served up I was sooooooo tasty! Read More
(23)
Rating: 4 stars
03/26/2003
The taste was great but I had to double the Espresso Fudge Sauce recipe because it wasn't enough for two layers. Read More
(13)
Rating: 4 stars
07/27/2005
The end result is very tasty but it is not as easy as it sounds. This is a time consuming recipe because you have to continue freezing the dessert between layers so allow plenty of time. I initially used a coated pan to make the caramel sauce and the sauce did not darken and eventually crystalized so I had to start over. Also my springform pan did not fit into my freezer (I have a split fridge/freezer) so I had to rotate the dessert during the freezing process to ensure that the liquid did not roll to one side and freeze. Read More
(8)
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Rating: 5 stars
08/18/2008
This is my husband's favorite dessert. Last Superbowl Sunday he even offered to go to the store for me to get ice cream if I would make this pie. One note: I had a really hard time with the caramel sauce and the crystals. I read to add a few drops of lemon juice to the water/suger and it would keep the crystals from forming on top. This is a rich but EXCELLENT dessert! Read More
(8)
Rating: 5 stars
08/29/2002
FANTASIC SUMMER DESSERT FOR FAMILY OR A FRIENDLY GATHERING. EASY YUMMY AND COOL. MY FAMILY AND FRIENDS WERE QUITE IMPRESSED. THANK Y0U. Read More
(7)
Rating: 5 stars
07/03/2006
I have to say this recipe is FANTAB! I love to bring pies to my Bible Study and my fellow worshipers thought it was fantastic. I added crunched up Samoa Girl Scout Cookies (Be Prepared!) in the fudge layer. It was excellent. Recommended. Read More
(5)
Rating: 5 stars
01/20/2003
I think this recipe was the best I have ever tasted. Easy to make and wonderfull for a parties. Read More
(4)
Rating: 3 stars
01/03/2015
Good recipe had problems with the Caramel sauce. I would recommend the author put temperatures in for the making of that particular item. Overall delish and will try again with a few modifications. Read More
(2)