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Chocolate Caramel Ice Cream Pie

Photo: Maria Robledo
Yield Serves 6
Indulge in a slice of this decadent ice cream pie layered with Nutella and caramel ice cream and topped with hazelnuts.


  • 1 cup Nutella (chocolate hazelnut spread)
  • 1/2 pint dark chocolate ice cream, softened
  • 1 9-inch dark chocolate cookie crust
  • 3/4 pint caramel (dulce de leche) ice cream, softened
  • 1/4 cup chopped hazelnuts, optional
  • Caramel sundae syrup

Nutrition Information

  • calcium 151 mg
  • calories 585
  • caloriesfromfat 1 %
  • carbohydrate 64 g
  • cholesterol 58 mg
  • fat 34 g
  • fiber 3 g
  • iron 3 mg
  • protein 7 mg
  • satfat 11 g
  • sodium 337 mg

How to Make It

  1. Place unopened jar of Nutella in a pan of hot water and let sit 10 minutes (or heat 1 cup in a bowl in a microwave set on high for 10 to 15 seconds). Spoon chocolate ice cream into cookie crust and use a spatula to smooth surface. Drop teaspoonfuls of Nutella (about 1/2 cup) on top of ice cream. Place in freezer for 15 minutes. Spoon caramel ice cream over Nutella and return to freezer for 15 minutes. Drizzle remaining 1/2 cup of Nutella over top of caramel ice cream. Top with hazelnuts, if desired. Freeze until firm, 3 hours or overnight.

  2. Before serving, allow pie to sit at room temperature 10 minutes. Cut slices with a large knife dipped in warm water and dried with paper towels. Drizzle a small amount of caramel syrup on dessert plates and top with a slice of pie.