Kitkat Ice Cream Pie
- Womenscorner Desk
- September 28, 2020
Ingredients :
For The Salted Caramel Sauce :
- 1 cup (200g) granulated sugar
- ¼ cup + 2 Tbsp water
- ¼ cup (57g) unsalted butter, diced into cubes
- ½ cup heavy whipping cream, warmed
- ½ tsp fine salt
For The Pie Crust :
- 7 KitKat bars (4 fingers pack)
For The Ice Cream Filling :
- Two tubs vanilla ice cream (1 liter/2 pints each)
- 4 KitKat bars (4 fingers pack)
- 3/4 cup of the salted caramel sauce
For Garnish :
- Remaining 1/4 cup salted caramel sauce
- 2 KitKat bars (4 fingers pack)
Read More : Lemon Meringue Brûlée Tart Recipe
Method :
To Make The Salted Caramel Sauce : Gather all of your ingredients and keep them nearby for immediate use. Bring sugar and water to a boil in medium heavy-bottomed saucepan over medium-high heat. Cover the saucepan for about 1 minute; the condensation will wash down any sugar crystals that might've gathered on the edges , which can reduce the prospect of crystallization. Cook, without stirring, swirling saucepan and brushing the edges of the pan occasionally with water, until mixture is amber-colored.
Remove the saucepan from the warmth and immediately whisk within the butter until melted. Carefully pour within the cream and salt; it'll bubble vigorously, then whisk well to combine. Return the saucepan to the warmth and still whisk until the mixture is totally smooth and hard caramel clumps have dissolved. Transfer caramel to a bowl and permit to chill completely, at temperature or within the fridge, before using.
Read More : Classic Crème Caramel Recipe
To Make The Pie Crust : Break up the 7 KitKat bars into large chucks and place during a kitchen appliance. Process until the KitKat breaks into medium crumbs. Transfer the KitKat crumbs to a (9-inch/23cm) tart or pie dish, preferably with a removable bottom. Spread the crumbs evenly everywhere rock bottom and sides of the dish. Using the flat bottom of a cup or your hands, firmly continue the crumbs to urge them to carry together and cling to the pan. it'll seem crumbly initially , but the warmth of your hands or cup will eventually help them hold together. confine the freezer, while preparing the frozen dessert Filling.
To Make The Ice Cream Filling : Empty the frozen dessert tubs into an outsized bowl and let the frozen dessert soften slightly until pliable, yet still frozen, taking care to not let it melt. Chop the 4 KitKat bars into small chunks, then stir them into the frozen dessert until evenly dispersed. Drizzle 3/4 cup of the cooled salted caramel over the frozen dessert and stir to mix , creating swirls and ribbons of caramel. Transfer about half the frozen dessert mixture into the frozen pie shell , smoothing the highest into a good layer. employing a large frozen dessert scoop, scoop the remaining ice cream over the surface. (If the frozen dessert has softened to the extent of not being scoop-able, simply freeze the remaining frozen dessert within the bowl until firm, then scoop). Lightly cover the pie with wrapping and freeze until solid, a minimum of 4 hours; better overnight.
Read More : Blueberry Muffin Cobbler
To Garnish The Pie : When able to serve, remove the pie from the plate and place on a serving platter. Top the middle of the pie with a pile of two hack KitKats bars, then drizzle with the remaining 1/4 cup salted caramel sauce.
Cut into wedges and serve directly. Store remaining pie in an airtight container within the freezer for up to at least one month.
