Salted Caramel Coffee Heath Bar Ice Cream Pie
Yield: 8-10 servings
When using a store-bought crust, the prep will take 10 minutes, making this an ideal dessert to make when time is short. Or elevate the dessert with a homemade crust, which may be made in advance and will keep on the counter for several days, in the refrigerator for up to a week, and in the freezer for 3-4 weeks or more. Once fully assembled, the ice cream pie will also keep for several weeks in the freezer, making this a perfect make-ahead dessert.


• 1 graham cracker crust (homemade or store-bought, or this gluten-free option)
• 20oz/567g salted caramel ice cream (about ¾ of a 1.5 quart container)*
• 8oz/227g coffee or coffee chip ice cream (about ⅓ of a 1.5 quart container)*
• 11 mini Heath Bars or 2 (1.4oz) standard-size Heath Bars, roughly chopped**
Optional: Store-bought or homemade caramel sauce, hot fudge sauce, and/or whipped cream


  1. Allow the ice cream to sit at room temperature to soften slightly. Scoop about 12 ounces (a little over 2½ cups or just under half of the container) of the salted caramel ice cream into the graham cracker crust. Don’t spread the scoops out yet.

    Scoop all the coffee ice into the crust, evenly distributing scoops amidst the salted caramel ice cream.

    Sprinkle a third or so of the chopped Heath Bars, and then evenly distribute scoops of the remaining salted caramel ice cream. Sprinkle with another third or so of the Heath Bar, getting the pieces into the gaps.

    Helpful hint: If the softened ice cream becomes soupy, immediately return everything to the freezer to firm up a bit. This will prevent an icy outcome later.

    Using a knife or spatula, gently press down firmly on the ice cream and spread evenly so you don’t have any holes and the top is smooth.

    Drizzle with caramel and or hot fudge sauce, if using, and then sprinkle with the remaining Heath Bars. (Alternatively, you may do this just before serving.)

    Place in the freezer until firm. I try to give the pie at least 4 hours to firm up.

    Once the pie is frozen hard, you may need to let it set at room temperature for 10 minutes or so for easier cutting. This will depend on how hard your freezer freezes things as well as room temperature. Serve with whipped cream, if desired.

    Return any leftovers to the freezer, where they will keep for several weeks if wrapped well.

    Tip: To avoid sticking and smudging, I wait to cover the pie until the top is frozen firm. Then I place a sheet of wax paper over top and then wrap a produce bag around the whole thing and secure with a twist tie.


*I love this ratio of salted caramel to coffee ice cream, and while a kitchen scale makes easy work of scooping out “the right” amount, it’s fine to be a little off either way. In other words, feel free to eyeball the amounts.

**Heath Bars are my favorite and complement the ice cream flavors quite well, but Skor or even Butterfinger would work well too. Chocolate chunks are another option. Nut lovers could add chopped nuts, like peanuts, pecans, or cashews.

Want to pile the pie higher? Feel free to add more alternating scoops in similar proportions along with an extra sprinkle of chopped Heath bar.

Favorite ice cream? I love Turkey Hill brand ice cream and purchase the original flavors, which are creamier than the Philadelphia-style options.

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