Chocolate Hazelnut Caramel Ice Cream Pie
(adapted by bakeat350.net from an old magazine recipe, not sure which one)
1 9-inch chocolate pie crust
1 cup Nutella
2/3 pint chocolate ice cream*
1 pint caramel (dulce de leche) ice cream
1/4 cup chopped hazelnuts**
flaky sea salt, such as Falksalt
caramel dessert topping, such as Sanders
*it's ok if the amounts are not exact
**chop the hazelnuts, then rub in a dish towel to remove some of the skins
Place the Nutella in a hot water bath for 10 minutes while the chocolate ice cream softens at room temperature. Scoop the ice cream into a bowl and stir with a silicone spatula until smooth. Place 2/3rds of the chocolate ice cream into the pie crust. Smooth with an offset spatula.
Spoon about half of the Nutella over the ice cream. Freeze for at least 30 minutes.
Repeat the softening process with the caramel ice cream. Smooth the entire pint over the first layer. Return to the freezer while you place the remaining Nutella in a piping bag. Pipe the Nutella over the top of the pie. Sprinkle on the nuts and a couple of pinches of salt.
Freeze for at least 3 hours. Before serving, let the pie sit out at room temperature for 5-10 minutes. For easy slicing, dip the knife into a tall glass of hot water and dry with a towel. Spoon a bit of caramel sauce onto plates. Top with the slices of pie.
Please visit the full post with more photos and tips: https://www.bakeat350.net/2019/05/chocolate-hazelnut-caramel-ice-cream-pie.html
