“This ice cream pie is to die for! The caramel sauce that goes on top of it is the icing on the cake. A great summer treat!”
2hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Grease 9 inch spring mold. Beat egg white and salt until foamy. Add sugar gradually beating well until you can flip the bowl over upside down without the egg whites falling out. Add nuts.
  3. Place mixture in greased pan, and spread evenly on the bottom and sides. Place in oven and bake for 10-12 minutes or until golden, Let pan cool. Then refrigerate.
  4. Take the coffee and ice cream out and let it soften at room temperature. Spread the softened ice cream on top of crust, smoothing it out. Place the pan in the freezer, until ice cream firms up.
  5. Take out the vanilla ice cream and let it soften at room temperature. Place the vanilla ice cream on top of the firmed coffee ice cream and spread it out smoothly. Return pan to freezer and leave it overnight.
  6. The caramel sauce:.
  7. Heat butter and sugar in a small pan on low heat. Mix well for about 10 minutes and remove from heat. Add whipping cream slowly and add raisins and vanilla.
  8. Serve ice cream pie with the sauce on top. Refrigerate any remaining sauce.

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