Salted Caramel Ice Cream Pie Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) removable-bottom tart pan or pie dish.

Combine the finely crushed chocolate wafers, melted butter, granulated sugar, and sea salt in a medium bowl. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of the prepared pan, using the back of a measuring cup or your fingers to compact it firmly and create a slightly higher edge (about 1/2"–3/4").

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool completely on a wire rack. Allow at least 20–30 minutes to cool before filling so the ice cream doesn't melt immediately.

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Swirl pan gently (do not stir) until sugar dissolves and begins to simmer.

Allow sugar to cook until it turns a deep amber color, watching closely to avoid burning (about 6–9 minutes). If necessary, gently swirl the pan but do not stir with a utensil.

When the caramel reaches a deep amber, remove pan from heat and carefully add the 6 tablespoons butter, whisking until melted and incorporated (mixture will bubble vigorously).

Slowly pour the warm heavy cream into the caramel while whisking until smooth. If the caramel seizes, return to low heat and whisk until fully combined.

Stir in 1 1/2 teaspoons fine sea salt and 1 teaspoon vanilla extract. Let the sauce cool to lukewarm, then transfer to a jar and chill until pourable but not solid (about 30–45 minutes in fridge). Reserve 1/4 cup for topping and use the rest for swirling into the ice cream.

Place the slightly softened vanilla ice cream in a large bowl. Add 3 tablespoons Moonwalk Crater Lake hazelnut liqueur and fold gently to combine and loosen the ice cream for spreading.

Spread about two-thirds of the softened, liqueur-scented ice cream evenly into the cooled crust, smoothing the surface with an offset spatula to create a flat base layer.

Drizzle half of the chilled salted caramel sauce over the ice cream layer in several long, thin lines. Sprinkle about half of the chopped toasted hazelnuts and a light dusting (about 1/4 teaspoon) of coarse sea salt over the caramel.

Top with the remaining ice cream, spreading evenly to the edges and smoothing the top. Using the back of a spoon or a skewer, gently swirl the remaining caramel sauce into the top layer to create ribbons — avoid overmixing to keep distinct caramel streaks.

Sprinkle remaining toasted hazelnuts over the top and a final pinch (about 1/4 teaspoon) of flaky finishing salt.

Cover the pie tightly with plastic wrap or foil and freeze for at least 6 hours, preferably overnight, until firm.

Remove pie from freezer about 5–10 minutes before serving to make slicing easier. Run a sharp knife under hot water and dry it, then slice the pie in clean strokes.

Top each slice with a dollop of whipped cream, an extra drizzle of reserved salted caramel, and a sprinkle of chopped hazelnuts. Finish with a few flakes of sea salt to accentuate the caramel.

Store any leftover pie tightly covered in the freezer for up to 2 weeks. If caramel firms too much, microwave a small amount to loosen before drizzling.