This is a freestyle ice cream pie that allows you to incorporate your favorite sundae flavors. The crust recipe is a from-scratch version of the chocolate cookie crumble crust that's traditionally made with store-bought cookies, and the caramel sauce, also homemade, is better than anything you can buy in a jar. If you have the time, you can even make your own ice cream for the filling, or just pick your favorite at the grocery store. I chose to chop up two peanut butter cups for the filling and top with chocolate chips, but it's your sundae, so go crazy with nuts, candy, or whatever your heart desires!
- Active time: 20 minutes (plus additional time for making crust and sauce)
- Total time:4 hours
Allow the ice cream to sit out of the freezer for 15-20 minutes, until the sides look melty but the center is still quite firm. Put the ice cream in the bowl of a stand mixer fitted with a paddle attachment and mix until it is smooth but still very frozen (not drippy or melting). Add the chopped candy of your choice and mix until it is evenly incorporated.
Pour the ice cream into the prepared pie shell. Smooth the top so the pie domes in the middle, and place in the freezer for at least one hour to refreeze.
Whip the heavy cream and the confectioner's sugar together to soft peaks. Place in a piping bag fitted with a fluted tip if desired and pipe rosettes or drop dollops of whipped cream around the edges of the pie. Drizzle caramel over the top and sprinkle with extra candy, nuts, or chocolate chips if desired. Serve immediately.