An ice cream cake with a slice missing .


  • 1 (7-ounce) package DeLallo Almond Biscotti
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 3 cups vanilla ice cream
  • Topping:
  • 1/2 cup light brown sugar
  • 1/4 cup unsalted butter, cubed
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 DeLallo Almond Biscotti cookies, crushed


  1. Preheat oven to 350˚F.
  2. To make the crust, process biscotti in a food processor until finely crumbed.
  3. In a mixing bowl, whisk together biscotti crumbs, sugar, cinnamon and salt.
  4. Add butter. Blend with a fork until mixture comes together.
  5. Press mixture evenly into an 8-inch pie dish.
  6. Bake for 15 minutes, until golden and set.
  7. Transfer to a wire rack to cool completely, then freeze crust for 1 hour.
  8. Allow vanilla ice cream to soften at room temperature for about 5 minutes. Spoon ice cream into frozen crust. Spread with a spatula for an even surface.
  9. Cover with parchment paper and freeze for 5 hours.
  10. For the topping, combine brown sugar, butter and heavy cream in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely.
  11. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
  12. Remove from heat and stir in vanilla, cinnamon and salt until smooth.
  13. Pour sauce into a glass bowl to cool to room temperature.
  14. To serve, drizzle ice cream pie with caramel sauce and top with extra crushed biscotti.
  15. Let stand at room temperature for 5 minutes before cutting with a sharp knife.

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