Ingredients

The following ingredients have 4 Servings
  • 1 pre-made graham cracker crust
  • 36 ounces salted caramel ice cream ((3/4ths of 1 full 48-ounce container))
  • 36 ounces fudge brownie ice cream ((3/4ths of 1 full 48-ounce container))
  • Optional: whipped cream, shaved chocolate pieces, and/or caramel sauce

Instruction

  • Remove the packaging for the graham cracker crust. Set aside the plastic lid.
  • Allow the ice cream to sit out to become slightly softened.
  • Scoop one flavor into the graham cracker crust and then scoop the other flavor right next to the first scoop.
  • Scoop the ice cream, alternating flavors, in a circular motion all the way around the pie crust. Scoop the flavors in the center.
  • Repeat these steps for the second layer of the pie.
  • Press the plastic from the graham cracker crust onto the ice cream to compress the layers.
  • Place in the freezer to completely re-freeze and harden. (Try not to let the ice cream get too soft/melted or it could get icy once it is re-frozen).
  • Once the pie is hardened, cut into large slices and, if desired, top with whipped cream, a drizzle of caramel sauce, and shaved chocolate. I use a vegetable peeler to shave the underneath of a chocolate bar right on top of the pies. Return any leftovers to the freezer.