Best 8 Cashew Fudge Caramel Ice Cream Pie Recipes

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In the realm of frozen desserts, there exists a delectable masterpiece that captivates the senses and tantalizes the taste buds like no other: cashew fudge caramel ice cream pie. This culinary delight harmonizes the rich sweetness of caramel, the creamy smoothness of cashew fudge, and the refreshing coolness of ice cream, creating an irresistible symphony of flavors that will transport you to a realm of pure indulgence. In this article, we embark on a journey to discover the ultimate recipe for this heavenly treat, ensuring that every bite is a moment of pure bliss.

Check out the recipes below so you can choose the best recipe for yourself!

CASHEW-FUDGE-CARAMEL ICE CREAM PIE



Cashew-Fudge-Caramel Ice Cream Pie image

Crush cookies for an easy crust, then fill with a sultry blend of ice cream, nuts, and ready-made chocolate topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h30m

Yield 8

Number Of Ingredients 5

30 vanilla wafer cookies
3/4 cup cashew halves and pieces
1/4 cup butter, melted
2 pints (4 cups) dulce de leche ice cream, softened
1 cup chocolate fudge ice cream topping

Steps:

  • Heat oven to 350°F. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan.
  • Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.
  • Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen.
  • Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.
  • To serve, let pie stand at room temperature for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.

Nutrition Facts : Calories 465, Carbohydrate 53 g, Cholesterol 45 mg, Fat 5, Fiber 1 g, Protein 7 g, SaturatedFat 12 g, ServingSize 1/8 of Recipe, Sodium 370 mg, Sugar 35 g

ICE CREAM PIE WITH EASY CARAMEL SAUCE



Ice Cream Pie with Easy Caramel Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 11

18 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
2 pints vanilla ice cream
1/4 cup finely chopped pecans, plus extra for serving
4 peanut butter cups, roughly chopped
2 large chocolate-covered peanut butter crunch candy bars, such as Butterfinger, roughly chopped
1 cup packed brown sugar
1/2 cup half-and-half
4 tablespoons (1/2 stick) butter
Pinch of salt
1 tablespoon vanilla

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
  • For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
  • For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
  • To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

FLUFFY CARAMEL PIE



Fluffy Caramel Pie image

I bake a variety of pies, but this is the one my husband likes best. The gingersnap crumb crust is a tangy contrast to the sweet, lighter-than-air caramel filling. It's the perfect way to end a meal. -Ginger Hendricksen, Wisconsin Rapids, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

1-1/2 cups crushed gingersnaps (about 30 cookies)
1/4 cup butter, melted
FILLING:
1 envelope unflavored gelatin
1/4 cup cold water
28 caramels
1 cup milk
Dash salt
1/2 cup chopped pecans
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Caramel ice cream topping and additional pecans, optional

Steps:

  • In a small bowl, combine the cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Cover and refrigerate. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add caramels, milk and salt. Heat over low heat, stirring until gelatin is completely dissolved and caramels are melted. Refrigerate for 1-2 hours or until mixture mounds when stirred with a spoon. , Stir pecans and vanilla into caramel mixture. Fold in whipped cream. Pour into crust. Refrigerate for 6 hours or overnight. Garnish with ice cream topping and pecans if desired. Store in the refrigerator.

Nutrition Facts : Calories 471 calories, Fat 28g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 362mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL CASHEW FUDGE RECIPE



Caramel Cashew Fudge Recipe image

With pretty swirls of marshmallow creme and caramel, and chunks of salty cashews, this fudge is one of the most gift-worthy you can make!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 80

Number Of Ingredients 8

2 tsp. plus 1/2 cup butter, softened, divided
1 can (5 oz.) evaporated milk
2-1/2 cups sugar
2 cups semi-sweet chocolate chunks
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
24 KRAFT Caramels, quartered
3/4 cup PLANTERS Cashew Halves with Pieces, Salted
1 tsp. vanilla extract

Steps:

  • SPRAY a 9 inch baking pan with cooking spray. Set aside.
  • COMBINE milk, sugar and remaining butter in a large heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla.
  • POUR into prepared pan. Cool. Once set, cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CASHEW CARAMEL FUDGE



Cashew Caramel Fudge image

Meet the Cook: A pretty plate of this yummy confection makes a great present! Cashews and caramel are such a delicious combination. I especially enjoy making this fudge for a holiday treat. Throughout the year, I do a lot of baking. Our four children are always ready with their appetites and opinions. -Cathy Grubelnik, Raton, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3 pounds.

Number Of Ingredients 8

2 teaspoons plus 1/2 cup butter, softened, divided
1 can (5 ounces) evaporated milk
2-1/2 cups sugar
2 cups semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
24 caramels, quartered
3/4 cup salted cashew halves
1 teaspoon vanilla extract

Steps:

  • Line a 9-in. square pan with foil; butter the foil with 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the milk, sugar and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla., Pour into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 33mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE FUDGE ICE CREAM PIE



Chocolate Fudge Ice Cream Pie image

I originally adopted this recipe from the Recipezaar account. It was called Classic Mud Pie but I changed it into my own recipe and it is no longer that 'classic' mud pie, so the name has been updated as well. Cook time does not include freezing time.

Provided by flower7

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 (6 ounce) chocolate cookie pie crust
1 1/2 cups semi-sweet chocolate chips
3 tablespoons butter
1/2 cup heavy cream (whipping cream)
1 tablespoon coffee-flavored liqueur
1 pint cookies & cream ice cream, softened
1 pint chocolate ice cream, softened (I used double chocolate with fudge chunks)
2 tablespoons coffee-flavored liqueur, divided

Steps:

  • Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
  • Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
  • In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
  • Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
  • Freeze several hours or overnight until firm.
  • Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).

HOT FUDGE & CARAMEL ICE CREAM PIE



Hot Fudge & Caramel Ice Cream Pie image

Oreo cookie crust,carmel, ice cream and hot fudge... this is a chocolate lovers delight. The kids in our family request this instead of birthday cake. Warning; this is not Weight Watcher Friendly.

Provided by BakinBaby

Categories     Frozen Desserts

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

1 chocolate cookie pie crust
1 pint vanilla ice cream (semi-softened)
1/2 cup caramel topping
1/2 cup hot fudge topping
1/2 cup pecans (chopped) (optional)
1 cup whipped topping (optional)

Steps:

  • Set vanilla ice cream out to soften slightly.
  • Spread carmel topping in the bottom of oreo cookie crust.
  • Spread partially thawed vanilla ice cream over carmel topping.
  • Put in freezer until firm; about 1-2 hours.
  • Remove and drizzle hot fudge topping over top.
  • If desired sprinkle with nuts and a dollop of whipped topping.
  • Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.

Nutrition Facts : Calories 220.7, Fat 9.5, SaturatedFat 3.4, Cholesterol 11.1, Sodium 235.4, Carbohydrate 32.7, Fiber 0.9, Sugar 13.4, Protein 2.6

FUDGE CAKE WITH CASHEW-CARAMEL SAUCE



Fudge Cake with Cashew-Caramel Sauce image

Pieces of rich chocolate cake are topped with a creamy caramel sauce loaded with buttery cashews.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels, unwrapped
1 cup evaporated milk (from 12-oz can)
3/4 cup cashew halves

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
  • Meanwhile, in 2-quart saucepan, heat caramels and evaporated milk over low heat, stirring frequently, until caramels are melted. Stir in cashews. Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.

Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 25 g, TransFat 0 g

Tips:

  • Use high-quality ingredients to ensure the best possible flavor.
  • Make sure the cream cheese and butter are at room temperature before starting.
  • Do not overbeat the cream cheese mixture or the ice cream pie will be too dense.
  • Allow the ice cream pie to freeze for at least 4 hours before serving.
  • Garnish the ice cream pie with whipped cream, chocolate shavings, or chopped nuts just before serving.

Conclusion:

Cashew fudge caramel ice cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cashew fudge filling, rich caramel swirl, and crunchy cookie crust, this pie is sure to be a hit with everyone. And because it can be made ahead of time, it's the perfect dessert for busy hosts or hostesses. So next time you're looking for a special dessert, give this cashew fudge caramel ice cream pie a try. You won't be disappointed.

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