This is my go-to ice cream pie. You can use store-bought dulce de leche, but homemade is simple. If you prepare it in advance (it does need to cook on the stove for a few hours), then whenever you feel like pie, it’s bim-bam-boom.
I like to add a little crunch with Marcona almonds, a delicious almond roasted in olive oil and salted—but you can substitute regular almonds (or salted peanuts) if you like. The photo is here.
Makes one 9-inch single-crust pie
Difficulty: Medium
Make Ahead and Storage: Tightly wrapped in plastic wrap, the pie, without the whipped cream topping, can be kept in the freezer for up to 2 weeks.
1. Make the dulce de leche: In a medium saucepan, combine the milk, sugar, salt, and cinnamon stick. Scrape the seeds from the vanilla bean and add the seeds and pod to the pan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Stir in the baking soda—be careful, the mixture may bubble up slightly—and turn the heat down to low. Cook the mixture for 2½ to 3 hours, stirring occasionally, until thick and golden brown. About halfway through the cooking, when the mixture begins to darken in color, remove the vanilla bean pod and cinnamon stick, which can be difficult to get at once the caramelizing and thickening have begun.
2. Strain the dulce de leche into a heatproof container and cool completely.
3. Preheat the oven to 375°F / 190°C, preferably with a baking stone on the bottom rack.
4. Make the crust: In a medium bowl, stir the cookie crumbs and salt to combine. Add 43 g / 1.5 oz / 3 tablespoons of the butter and mix just until the mixture clumps together. If it looks dry, add some or all of the remaining 14 g / 0.5 oz / 1 tablespoon melted butter.
5. Press the crumb mixture evenly over the bottom and up the sides of a 9-inch pie pan (I use a small dry measure to help press it into the corners of the pan and keep things even). Bake on the stone or bottom rack until the crust appears set, 10 to 12 minutes. Cool completely.
6. Spread 67 g / ¼ cup of the dulce de leche evenly over the bottom of the cooled crust.
7. Soften the ice cream to the point that it can be stirred relatively easily, then transfer to a large bowl and stir a few times with a silicone spatula to loosen it. Drizzle 202 g / ¾ cup of the dulce de leche over the ice cream and fold a few times to swirl the two together. Scoop the ice cream into the crust and smooth into an even layer. Transfer to the pie to the freezer and chill for at least 45 minutes.
8. In the bowl of a stand mixer (or in a large bowl, using a hand mixer), whip together the cream, sugar, and vanilla on medium speed until the mixture reaches medium peaks. Spread or pipe the whipped cream on top of the pie (see Pro Tip). Drizzle with the remaining 269 g / 1 cup dulce de leche. Sprinkle the almonds on top, if using.
9. Freeze the pie until firm, at least 1 hour and preferably overnight, before serving.
✻ Why It Works
Dulce de leche is traditionally made by heating sweetened condensed milk until the sugars caramelize, making a thick, caramel-like sauce. But the traditional method can be a bit scary, as you’re basically pressure-cooking the can to get the milk to caramelize (something that can lead to the occasional explosion if done improperly). This recipe goes in a slightly safer direction by starting with whole milk and sugar. The cooking process takes a while—first to reduce the milk, simmering away some of the water content and resulting in a higher ratio of the natural sugars. These sugars, combined with added sugar, make the mixture caramelize evenly and result in a perfect (if not totally traditional) dulce de leche.
★ Pro Tip
Ice cream pies come together quickly, especially if you’re using store-bought ingredients, but it’s easy to add a little flair with the garnish. For this one, you can pipe the whipped cream on—shells, rosettes, dots, anything works! Drizzles (of one or more sauces) and a sprinkling of chocolate shavings, nuts, or sprinkles will also give it a wow effect.