Hot Fudge Ice Cream Pie with Salted Peanut Butter Caramel
One of my favorite summer treats is a Drumstick ice cream cone, the salty peanuts, the chocolate shell, the caramel middle surprise checks all the boxes for me. This ice cream pie is inspired by all of those flavors. The pie starts with a crunchy waffle cone crust, then a layer of vanilla ice cream swirled with a decedent salted peanut butter caramel, then, it is all topped with hot fudge and salted peanuts. Finish it off with a few swirls of whipped cream and a healthy drizzle of the caramel and you have one show-stopping no bake dessert.
“It is summer after all, who wants to stand by a hot oven ”
When you make an ice cream pie, cake or bomb, smoothing the ice cream into the pan or mold can be a little tricky. You want to soften your ice cream on the counter before but do not let it melt. Refrozen ice cream will not keep the creamy texture and will become icy. Since this pie does have several layers, I find it best to make it the day before serving so that it has time to chill completely before slicing. To help with the slicing. Place a large chefs knife in a cup of hot water. Let it sit for a minute or so to warm the metal. Then, slice the pie. Dip the knife in the warm water and wipe with a clean cloth between slices.
If you like salted caramel sauce, salted peanut butter caramel sauce is going to rock your world! The caramel takes on almost a peanut brittle feel when you add the peanut butter. Skip the natural peanut butter and opt for processed peanut butter. The heat from the caramel may cause natural peanut butter to separate and no one wants an oily sauce.
Making homemade caramel is a little bit tricky but, once you get the hang of it you won't buy it in the bottle again. The secret to a flavorful caramel it to take it just to the smoking point. So, let the sugar caramelize just until you see the first puff of smoke. It takes some practice but once you find that sweet spot your caramel will have so much more flavor. I do add a little corn syrup to my sugar to help crystals from forming. Also, make sure that you do not stir the sugar only swirl the pan.
Hot Fudge Ice Cream Pie with Salted Peanut Butter Caramel
waffle cone crust
8 waffle cones
1/2 cup unsalted butter
vanilla ice cream with salted peanut butter caramel swirl
1 gallon vanilla ice cream
1/4 cup granulated sugar
2 tablespoons water
1/2 tablespoon corn syrup
1/4 cup heavy cream
1 tablespoon unsalted butter
1 heaping tablespoon peanut butter
hot fudge
1/2 cup unsalted butter
4 ounce package sweet baking chocolate
1 cup granulated sugar
1 teaspoon vanilla bean paste
1/4 teaspoon salt
5 ounce can evaporated milk
whipped cream
1 cup heavy cream
1 tablespoon confectioners sugar
**lightly salted peanuts for garnish
crust:
Prepare a 9 inch spring form pan with parchment paper and line the pan with plastic wrap. You can also use an acetate collar to help the ice cream be removed from the pan.
In the bowl of a food processor, process the waffle cones until they form a fine crumb. Place the crumbs in a large bowl and pour over the melted butter. Mix until the crumbs have moistened. Then, add to you prepared pan and using the back of a measuring cup firmly press the crust into an even layer.
Place the pan into the freezer to chill. Approximately 10 minutes.
ice cream with caramel swirl:
In a small sauce pan over medium heat, bring the sugar, water, and corn syrup to a boil. Continue to boil until the sugar reaches a nice caramel color. I like to bring my caramel to a nice dark color almost to the brink of burning. It takes some practice to find the perfect color but is the key to a great flavorful caramel. Immediately remove the sugar from the heat when it reaches that color. Then, add in the cream and butter. This will cause the caramel to vigorously boil so be aware. Stir the caramel until the butter is melted and the cream is incorporated. Once the sauce has come together, mix in the peanut butter until incorporated. Pour the sauce into a heat proof container and let cool.
While the caramel cools and the crust chills. Set you ice cream out on the counter to soften. Then. scoop the ice cream into the prepared pan. Drizzle over the cooled caramel sauce and use a spatula to smooth the mixture into one even layer.
Place in the freezer and chill for at least 4 hours.
hot fudge:
With about 30 minutes left to chill your ice-cream layer make you hot fudge sauce. You want it to have time to cool so that it doesn’t melt the ice cream but still be pourable.
In a small sauce pan over low heat, melt together the chocolate and butte.
Then, add in the remain ingredients. Increase the heat to medium and bring to a boil. Boil for 5-7 minutes just until it begins to thicken.
Remove from heat and let cool.
Once the fudge has cooled but is still pourable. for over the chilled pie. Top with a hand full of salted peanuts and return to the freezer.
Freeze for at least another 4 hours but preferably overnight.
Chocolate whipped cream:
Just before serving in a large bowl, whipped together the cream and sugar with and electric mixer until you reach stiff peaks.
Assembly:
Remove the pie from the freezer and carefully remove it from the pan and onto a serving dish. Pipe swirls or whipped cream on top and sprinkle with a few more peanut pieces.
Place a large chefs knife in a cup of hot water. Let it sit for a minute or so to warm the metal. Then, slice the pie. Dip the knife in the warm water and wipe with a clean cloth between slices.
