EASY ICE CREAM PIE WITH BUTTERMILK CARAMEL

Easy Ice Cream Pie with Buttermilk Caramel image

Provided by Trisha Yearwood

Categories dessert

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pints vanilla ice cream, softened
1 cup chocolate-covered caramels (preferably Rolo), chilled and chopped
One 9-ounce store-bought graham cracker crust
1 cup sugar
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Pinch kosher salt

Steps:

Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.