Homemade Turtle Ice Cream Pie
Prep Time: 25 minutes mins
Additional Time 2 hours hrs
Total Time: 2 hours hrs 25 minutes mins
The best dessert to celebrate summer! This Homemade Turtle Ice Cream Pie is perfectly sweet, chocolate-y, creamy, and SO. GOOD.
Chocolate Cookie Crust
- 25 chocolate sandwich cookies
- 6 Tablespoons salted butter melted
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
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.
- 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.
Serving: 1sliceCalories: 1028kcalCarbohydrates: 119gProtein: 8gFat: 61gSaturated Fat: 31gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 104mgSodium: 341mgPotassium: 388mgFiber: 4gSugar: 101gVitamin A: 1221IUVitamin C: 1mgCalcium: 174mgIron: 5mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.