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Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce Recipe

Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce Recipe

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Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce

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Ingredients

Count

Nutrition

1108

Calories

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Ingredients:

Serving

1/3 cup chopped pecans
2 tbsp sugar
2/3 cup vanilla wafer cookie crumbs (from about 32 cookies)
1/2 tsp ground cinnamon
2 tbsp (1/4 stick) unsalted butter, melted
2 tbsp boiling water
1 tbsp instant espresso powder
1 cup sugar
2 tbsp unsweetened cocoa powder
1 cup whipping cream
1/4 cup light corn syrup
2 oz unsweetened chocolate, finely chopped
2 tbsp (1/4 stick) unsalted butter
1 1/2 tsp vanilla extract
2 pints caramel ice cream (such as dulce de leche)
1/2 cup chilled whipping cream
1 tbsp powdered sugar
2 tbsp chopped pecans

Directions:

For crust: Preheat oven to 350°F. Blend pecans and sugar in processor until pecans are finely ground. Add cookie crumbs and cinnamon and process to combine. Add butter and blend until moist clumps form. Press crust onto bottom and up sides of 9-inch glass pie dish. Bake until crust is lightly toasted, about 10 minutes. Cool completely.
For sauce: Stir 2 tablespoons boiling water and coffee powder in small bowl until powder is dissolved. Whisk sugar and cocoa in heavy medium saucepan. Whisk in 1 cup cream, corn syrup, and coffee mixture. Add chocolate and butter. Bring to boil over high heat, stirring constantly. Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. Cool 30 minutes. Stir in 1 teaspoon vanilla.
Soften 1 pint ice cream at room temperature 15 minutes. Spread evenly over bottom of crust. Drizzle 3 tablespoons sauce over ice cream. Freeze until sauce sets, about 15 minutes.
Meanwhile, soften remaining 1 pint ice cream at room temperature 15 minutes. Spread evenly atop sauce. Drizzle with 3 tablespoons sauce. Freeze pie until frozen, at least 4 hours. (Sauce and pie can be made 1 day ahead. Cover and refrigerate sauce. Keep pie frozen.)
Rewarm mocha fudge sauce over low heat, stirring often. Whip 1/2 cup chilled cream, powdered sugar, and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Transfer to pastry bag fitted with star tip. Pipe rosettes of cream around top edge of pie. Sprinkle with chopped pecans. Cut pie into wedges and serve with sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1107.73 Kcal (4638 kJ)
Calories from fat	819.66 Kcal
		% Daily Value*
Total Fat	91.07g	140%
Cholesterol	147.63mg	49%
Sodium	158.51mg	7%
Potassium	539.44mg	11%
Total Carbs	71.26g	24%
Sugars	63.07g	252%
Dietary Fiber	4.2g	17%
Protein	8.46g	17%
Vitamin C	1.5mg	3%
Vitamin A	0.6mg	19%
Iron	2.1mg	12%
Calcium	347.9mg	35%

Amount Per 100 g
Calories	428.93 Kcal (1796 kJ)
Calories from fat	317.39 Kcal
		% Daily Value*
Total Fat	35.27g	140%
Cholesterol	57.17mg	49%
Sodium	61.38mg	7%
Potassium	208.88mg	11%
Total Carbs	27.59g	24%
Sugars	24.42g	252%
Dietary Fiber	1.63g	17%
Protein	3.28g	17%
Vitamin C	0.6mg	3%
Vitamin A	0.2mg	19%
Iron	0.8mg	12%
Calcium	134.7mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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