PIE AND ICE CREAM COMBINATIONS RECIPES

Steps:

• Combine well in a bowl, the milk and the softened ice cream --.
• Add the pudding and pie filling and beat on low with electric mixer for 1 minute --.
• Pour into the crust and freeze 3 hours to set; it's as simple as that!

Steps:

• Gently stir the ice cream and caramels—reserving a few caramels to sprinkle on top—in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
• Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt—the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
• Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.