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Strawberry Dulce De Leche Ice Cream Pie Recipe

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4 from 53 reviews

  • Author: Amina
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Strawberry Dulce De Leche Ice Cream Pie combines a buttery graham cracker crust with a luscious dulce de leche layer, topped with fresh strawberries and a creamy strawberry ice cream layer. Finished with whipped cream swirls, dulce de leche drizzle, and fresh strawberry halves, this no-bake frozen dessert is perfect for warm days or any special occasion.

Ingredients

Crust

  • 1 1/4 cups (168g) graham cracker crumbs
  • 2 tbsp (26g) granulated sugar
  • 1 tsp ground cinnamon
  • 6 tbsp (84g) salted butter, melted

Dulce de Leche Layer

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 1/3 cup (94g) dulce de leche
  • Fresh strawberries, thinly sliced (for layering)

Strawberry Ice Cream Layer

  • 1 lb strawberries, washed with stems removed (about 1 1/2 cups halved for puree)
  • 2 tbsp (30ml) water
  • 1/4 cup (29g) powdered sugar
  • 1 1/2 tbsp cornstarch
  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (43g) powdered sugar
  • 3/4 cup (180ml) sweetened condensed milk
  • 2-4 drops red food coloring (optional)

Whipped Cream Topping

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (43g) powdered sugar
  • 1/2 tsp vanilla extract
  • Dulce de leche, to drizzle
  • Strawberries, cut in half, for garnish

Instructions

  1. Make the Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch pie pan. In a medium bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted salted butter. Mix until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom and up the sides of the pie pan to form the crust. Bake for 8-10 minutes until set and slightly toasted. Remove from oven and allow to cool completely.
  2. Prepare the Dulce de Leche Layer: In a large mixing bowl fitted with a whisk attachment, whip the cold heavy whipping cream and powdered sugar together until stiff peaks form. Gently fold about half of this whipped cream into the dulce de leche until combined. Then fold in the remaining whipped cream carefully to retain airiness. Pour the dulce de leche mixture evenly over the cooled crust. Arrange a single layer of thinly sliced strawberries atop the dulce de leche layer. Place the pie in the freezer to set.
  3. Make the Strawberry Ice Cream Layer: Slice and halve strawberries to measure about 1 1/2 cups. Puree the strawberries in a food processor until smooth to yield approximately 3/4 cup of puree. Stir in the water to the puree. In a saucepan, combine powdered sugar and cornstarch, then stir in the strawberry puree. Cook over medium heat, stirring constantly for about 10 minutes until the mixture thickens and reaches a boil. Allow to boil for 1 minute, then remove from heat and let cool completely.
  4. Whip Strawberry Ice Cream Filling: In a large mixing bowl with a whisk attachment, whip the cold heavy whipping cream and powdered sugar until stiff peaks form. Fold half of the whipped cream into the sweetened condensed milk carefully until combined, avoiding overmixing. Fold in the remaining whipped cream. Once the thickened strawberry mixture has cooled, fold it into the whipped cream and condensed milk mixture gently to create the strawberry ice cream filling.
  5. Assemble the Pie: Spread the strawberry ice cream filling evenly over the layer of sliced strawberries and dulce de leche. Freeze the pie for 4-5 hours or overnight until firm.
  6. Finish the Pie: Before serving, whip the remaining heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Drizzle dulce de leche over the top of the pie. Pipe swirls of whipped cream around the edge and garnish with halved strawberries. Return to freezer until ready to serve. Consume within 1 week for optimal freshness.

Notes

  • Ensure the heavy whipping cream is cold for best whipping results.
  • If the strawberry puree mixture begins to thicken too quickly while cooking, reduce the heat to prevent burning.
  • You may omit red food coloring if you prefer a natural strawberry color.
  • Freeze the pie overnight for best texture and firmness.
  • To soften the pie before serving, let it sit at room temperature for about 10 minutes.
  • The pie can be covered and stored in the freezer for up to 1 week.
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/strawberry-dulce-de-leche-ice-cream-pie-recipe/