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turtle ice cream pie with slices missing, a slice behind on white plate, and oreos around

Homemade Turtle Ice Cream Pie

The best dessert to celebrate summer! This Homemade Turtle Ice Cream Pie is perfectly sweet, chocolate-y, creamy, and SO. GOOD.
Course: Desserts
Cuisine: American
Prep Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 8
Calories: 1028kcal

Ingredients

Chocolate Cookie Crust

  • 25 chocolate sandwich cookies
  • 6 Tablespoons salted butter melted

Ice Cream Filling

Caramel Sauce

  • ½ cup heavy cream
  • 1 cup granulated sugar
  • ¼ teaspoon lemon juice
  • ¼ cup salted butter sliced

Chocolate Sauce

  • ⅛ cup cocoa powder
  • 1 cup chocolate pieces
  • ½ cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream
  • 4 teaspoons corn syrup

Instructions

Chocolate Cookie Crust

  • Heat oven to 350℉.
  • Place chocolate sandwich cookies in a food processor.
  • Process until crumbly.
  • Add butter and process until combined.
  • Dump into pie plate.
  • Press cookie mixture evenly and firmly across bottom and up sides.
  • Bake for 5 minutes.
  • Remove and cool.

Caramel Sauce

  • Warm cream and keep it warm.
  • Combine sugar and lemon juice in a small saucepan.
  • Cook over medium heat, stirring constantly, until sugar has melted and is starting to turn golden.
  • Remove from heat.
  • Whisk in butter, one piece at a time.
  • Whisk in cream.

Chocolate Sauce

  • Place cocoa powder in a small bowl. Set aside.
  • Place chocolate pieces in a medium bowl. Set aside.
  • Combine sugar and water in a small saucepan.
  • Heat over medium heat, stirring constantly, until sugar is completely melted.
  • Pour over cocoa powder.
  • Stir together. Set aside.
  • In a small saucepan, combine cream and corn syrup.
  • Cook over medium heat until it just starts to boil.
  • Pour over chocolate pieces.
  • Let stand, without stirring, for 2 minutes.
  • Stir together with a wooden spoon or a spatula.
  • Stir in bloomed cocoa powder.

Putting It Together

  • In a large bowl, combine ice cream, chocolate chips, and pecans.
  • Spoon half of ice cream mixture into crust.
  • Top with 1/2 cup caramel sauce.
  • Cover with remaining ice cream mixture.
  • Using a chopstick or the handle of a wooden spoon, swirl the ice cream and caramel together.
  • Freeze until solid.
  • Top with Chantilly cream, if desired.
  • Drizzle 1/4 cup caramel sauce and 1/4 cup chocolate sauce on top.

Notes

  • Do NOT use a whisk to beat chocolate sauce! It will cause air bubbles.
  • Make sure to make all cooked elements first so they have time to cool.
  • Both caramel sauce and chocolate sauce can be made in advance.
  • If you are using commercial ice cream, let it soften before adding mix-ins.
  • Any extra caramel sauce or chocolate sauce will keep in the refrigerator for at least a couple of weeks.
  • Both the chocolate sauce and the caramel sauce stay soft even when frozen.

Nutrition

Serving: 1slice | Calories: 1028kcal | Carbohydrates: 119g | Protein: 8g | Fat: 61g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 341mg | Potassium: 388mg | Fiber: 4g | Sugar: 101g | Vitamin A: 1221IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 5mg