Chocolate Caramel Ice-Cream Pie CBC Best Recipes Ever Recipe

Crust:

• In bowl, stir crumbs with butter until moistened. Press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
• Spoon dulce de leche ice cream into crust, pressing and smoothing top. Sprinkle with half of the chocolate bars. Freeze until firm, about 1-1/2 hours.
• Using ice cream scoop, scoop chocolate ice cream into balls and arrange in layers on top. Sprinkle with remaining chocolate bars. Freeze until firm, about 3 hours. (Make-ahead: Wrap in plastic wrap; wrap in heavy-duty foil or place in airtight container and freeze for up 1 week.)
• Serve with chocolate sauce.

Additional information:

• Tip: Try a variety of flavours. For instance, replace dulce de leche with butterscotch ripple, caramel or pralines-and-cream ice cream. Replace the chocolate with Heavenly Hash or chocolate brownie.