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.
Chocolate Cookie Crust
- 25 chocolate sandwich cookies
- 4 Tablespoons salted butter, melted
- ½ cup cream
- 1 cup sugar
- ¼ teaspoon lemon juice
- ¼ cup salted butter, sliced
- ⅛ cup cocoa powder
- 1 cup chocolate pieces
- ½ cup sugar
- ¼ cup water
- ½ cup heavy cream
- 4 teaspoons corn syrup
Chocolate Cookie Crust
Preheat oven to 350 degrees.
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.
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 and stir in butter, one pat at a time.
Stir in cream.
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 and let stand 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: 1slice | Calories: 239kcal | Carbohydrates: 24g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Sodium: 21mg | Fiber: 3g | Sugar: 18g