Dulce de Leche Swirled Cinnamon Ice Cream Pie
Dulce de Leche Swirled Cinnamon Ice Cream Pie

On the surface, the title would indicate a complex dessert that requires a bit of effort to put together. In reality, store-bought ingredients make quick work of the steps. As per usual, you get out what you put in, so make sure to buy good quality ice cream and jarred dulce de leche for the best results. I like to make this in a false-bottom tart pan, however if you do not own one, go ahead and use a regular pie pan. Make sure to press the crust up the sides of the pan, otherwise the filling will stick and you won’t get a clean slice.

Dulce de Leche Swirled Cinnamon Ice Cream Pie

Dulce de Leche Swirled Cinnamon Ice Cream Pie
Prep Time 15 minutes
Chill Time 4 hours
On the surface, the title would indicate a complex dessert that requires a bit of effort to put together. In reality, store-bought ingredients make quick work of the steps. As per usual, you get out what you put in, so make sure to buy good quality ice cream and jarred dulce de leche for the best results. I like to make this in a false-bottom tart pan, however if you do not own one, go ahead and use a regular pie pan. Make sure to press the crust up the sides of the pan, otherwise the filling will stick and you won’t get a clean slice.
5 from 1 vote
Course Dessert
Servings 12

Ingredients
 

For the crust:

  • 9 graham crackers (130 grams)
  • ½ cup (55 grams) pecans, toasted and cooled
  • 1 tablespoon sugar
  • pinch of salt
  • 4 tablespoons unsalted butter

For the filling:

  • 1 ¾ liters (about ½ pound) vanilla ice cream, softened at room temperature for 15 minutes
  • 2 teaspoons ground cinnamon
  • 1 cup dulce de leche
  • unsweetened whipped cream for serving, optional

Instructions
 

  • Finely grind the graham crackers in a food processor. Add the cooled pecans, salt and sugar and process until the pecans are finely ground. Add the butter and pulse to moisten the crumbs, then pour into your tart pan or pie plate. Press the mixture evenly along the bottom of the pan and up the sides then place in your freezer for at least 15 minutes.
  • Mix the softened ice cream with the cinnamon. It’s easiest to transfer the ice cream to a large bowl and mix the cinnamon in with a large spoon or rubber spatula. Fold in ¾ cup of the dulce de leche, leaving large swirls, then transfer the ice cream to the chilled graham cracker crust. Smooth the top to an even layer, then freeze for 20 to 30 minutes.
  • Take the pie from the freezer and dollop the remaining ¼ cup dulce de leche on the top. Use a sharp knife to swirl it decoratively in the ice cream. Return the pie to the freezer for at least another two hours.
  • If the pie has been in the freezer for more than three or four hours, remove it about 12-15 minutes before slicing and allow it to soften slightly at room temperature. Serve with whipped cream, if desired.
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