Ice Cream Crunch Pie
Cuisine: American
Author: Kitchens
Prep time: 2 hours
Cook time: 10 mins
Total time: 2 hours 10 mins
  • 1/2 Cup sour cream
  • 1/4 Cup caramel syrup
  • 1 pinch ground cinnamon, generous
  • 1 1/2 Cups potato chips, crushed, salty
  • 1/2 Cup finely chopped peanuts
  • 1/4 Cup miniature chocolate chips
  • 1 1/2 pints premium ice cream, such as Dulce de Leche, or any flavor, softened
  • 1/4 Cup finely chopped peanuts
  • 1/4 Cup shaved quality chocolate
  1. In a bowl, mix the sour cream, caramel syrup and cinnamon. Gently blend in the potato chips (add more if needed).
  2. Line a 9-inch pie pan with the crust, pressing it gently into the pan, evenly.
  3. Spread chopped nuts and chocolate chips evenly on the bottom.
  1. Spread the ice cream into the pie pan, spreading it evenly, but not smoothly.
  2. Place in the freezer for at least 2 hours.
  1. Just before serving, spread the top of the pie with chopped nuts and shaved chocolate.
  2. To serve, dip a long, thin knife into a tall glass of hot water.
  3. Cut the pie. Use a pie spatula to serve slices.
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