This easy ice cream pie is bursting with KitKat in every bite! Vanilla ice cream dotted with crispy chunks of KitKat and swirls of salted caramel, sits atop a pie crust made from crushed KitKat bars.  So delicious!  Plus…VIDEO recipe at the end of the post!

If I could only eat one thing for the rest of my life…it would be chocolate.  No doubt about it.

I’m sure many of you would do that same.  C’moooom…admit it!

I come from a long line family of chocoholics.  The kind of people who believe that if it’s not chocolate, it’s not dessert.  So I like to convince myself that chocolate runs in my veins and that the uncontrollable obsession is out of my hands…it’s in my genes.  At least that’s what I tell myself ?

When we were kids, my eldest brother (who’s the biggest chocolate addict I know) would spend his entire allowance on a box-full of KitKat every month.

He’d cleverly hide his precious stash from my other brother and I, in secret places that he’d constantly change.  And it drove us nuts that we couldn’t have access to it.  

It would take us some serious espionage business, sly tactics and weeks of hunting to be able to find it.  And when we did, we’d celebrate by gobbling up more than we can take in at lightening speed.  Only to be chased, moments later, around the house by one angry (but equally funny) big brother.

There would be screams, laughs, punches flying, things smashing, doors banging and parents interfering.  It was crazy.  It was silly (and sometimes scary), but it was the best times of our lives.

Fast forward 20 something years later, big brother still keeps a box of KitKat in his house, and now I do too...take that bro!  And I can’t help but get tickled with memories and have inner giggles whenever I bite into one. 

KitKat is the definition of nostalgia to me. So imagine my delight when KitKat Egypt proposed that I partner with them in creating summer recipes for you!

It was like…destiny.

When I told my brother of the collab, he literally said “my dream is finally coming true!” Verbatim.  But in Arabic.  And also demanded a life-time supply of KitKat ?

So YES you guys!  That’s right!  KitKat and I teaming up together to bring you 3 incredibly delicious, wonderfully easy desserts, that are perfect for summer!

So roll up your sleeves, gather up your ingredients, buy that box of KitKat and get ready, for over the next month, we’re KitKat-ing all the things.

And we’re starting with this show-stopping, ice cream pie!

You’re looking at a pie crust made up of nothing but crushed KitKat goodness, a filling of vanilla ice cream with ribbons of salted caramel throughout, and bits of crunchy KitKat in every bite.  

And if that’s not enough, the whole thing is topped with even more KitKat chunks and drizzles of caramel sauce.  Seriously…what’s not to love?

It’s no secret that chocolate, vanilla and caramel are a match made in heaven…and this pie is living proof of that.

It’s creamy, it’s crunchy, it’s sweet, it’s salty, it’s cool and super refreshing.  Just what you need to beat that soaring July heat!

Every bite is a celebration of textures and an explosion of flavor. 

Best of all…it’s laughably easy to make.  No baking, no oven, no making your own ice cream.  Well you could of course if you like.  Plus…it’s a great make-ahead dessert.

It’s as easy as stirring everything together, dumping it in a dish and letting the freezer do the work for you.  Finally a pie that is literally “as easy as pie!”

So are you ready for this?  Because you’re only 3 ingredients away from making an impressive dessert that is sure to wow.

What you’ll need:

1. KitKat Bars: (Obvi) They make up the base of pie that contain everything in.  I don’t know about you, but I’ll take a crust of chocolate bars over pie crust any day.  Chopped KitKats are also foldeded throughout the ice cream filling for that iconic snap it’s known for, and a pop of crunch.  It’s also piled over the top to make the pie look all pretty.
2. Salted Caramel Sauce:  It’s that special touch that makes the pie extra delicious, so don’t skip it!  It’s probably the most involved part of the recipe, but with the video below, you’ll hopefully find it so simple to make.  Feel free to substitute store-bought caramel sauce if you prefer. You can also omit it altogether, and use caramel-swirl vanilla ice cream instead of plain vanilla to get the same effect.
3. Vanilla Ice Cream:  Choose you favorite brand of ice cream here.  It goes without saying that the better the quality, the better the pie will turn out.  Go for plain vanilla if using homemade or store-bought salted caramel sauce.  Alternatively, you can use caramel-swirl vanilla ice cream, if you’d rather skip the caramel making/buying.

How to make KitKat Ice Cream Pie?

It’s too simple, I’m almost embarrassed to call this a recipe.

You first begin by placing chunks of KitKat in a food processor.

Then process until the KitKat breaks into medium crumbs.

You’ll then press the crumbs into a tart or pie dish.  I prefer to use one with a removable bottom, which make it easier to unmold the pie later.

And Voila!  Pie crust done ✔️  

Just keep it in the freezer, as you prepare the filling.

Now moving on to the filling…all you need to do is fold in chopped KitKat bars into slightly softened vanilla ice cream.  Take care not to let the ice cream fully melt, as that will affect the texture.

You’ll then gently stir in salted caramel sauce (which you can see how to make your own at the bottom of the post) to create ribbons and swirls.

Transfer about half of the ice cream mixture into the frozen pie crust, smoothing the top into an even layer.

Then scoop the remaining ice cream over the surface. (If the ice cream has softened to the extent of not being scoop-able, simply freeze the remaining ice cream in the bowl until firm, then scoop).  Then off to the freezer it goes to firm up!

It’s funny how you can see my livingroom in the reflection of the scoop lol! 

When it’s all nice and firm, top it off with with a few more KitKats.

And ripples of that caramel sauce.

Swoon…then ask yourself this very serious question: With a flavor combo like that…how can this pie ever go wrong?!

It can’t!  #fact

I hope this pie cools you off as much as it pampers your taste buds.

And here’s a video that will show you every step!

Enjoy ? 

Yield: 12

KitKat Ice Cream Pie

Print

This easy ice cream pie is bursting with KitKat in every bite! Vanilla ice cream dotted with crispy chunks of KitKat and swirls of salted caramel, sit atop a pie crust made from crushed KitKat bars.  Delicious!

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 40 minutes

Ingredients

For the Salted Caramel Sauce:*

• 1 cup (200g) granulated sugar
• ¼ cup + 2 Tbsp water
• ¼ cup (57g) unsalted butter, diced into cubes
• ½ cup heavy whipping cream, warmed
• ½ tsp fine salt

For the Pie Crust:

• 7 KitKat bars (4 fingers pack)

For the Ice Cream Filling:

• Two tubs vanilla ice cream (1 liter/2 pints each)
• 4 KitKat bars (4 fingers pack)
• 3/4 cup of the salted caramel sauce (recipe below)

For Garnish:

• Remaining 1/4 cup salted caramel sauce (recipe below)
• 2 KitKat bars (4 fingers pack)

Instructions

To make the salted caramel sauce:

1. Gather all your ingredients and keep them nearby for immediate use.
2. Bring sugar and water to a boil in medium heavy-bottomed saucepan over medium-high heat. Cover the saucepan for about 1 minute; the condensation will wash down any sugar crystals that might've gathered on the sides, which will reduce the chance of crystallization. Cook, without stirring, swirling saucepan and brushing the sides of the pan occasionally with water, until mixture is amber-colored.
3. Remove the saucepan from the heat and immediately whisk in the butter until melted. Carefully pour in the cream and salt; it will bubble vigorously, then whisk well to combine. Return the saucepan to the heat and continue to whisk until the mixture is completely smooth and hard caramel clumps have dissolved. Transfer caramel to a bowl and allow to cool completely, at room temperature or in the fridge, before using.

To make the pie crust:

1. Break up the 7 KitKat bars into large chucks and place in a food processor. Process until the KitKat breaks into medium crumbs.
2. Transfer the KitKat crumbs to a (9-inch/23cm) tart or pie dish, preferably with a removable bottom. Spread the crumbs evenly all over the bottom and sides of the dish. Using the flat bottom of a cup or your hands, firmly press on the crumbs to get them to hold together and adhere to the pan. It will seem crumbly at first, but the warmth of your hands or cup will eventually help them hold together. Keep in the freezer, while preparing the Ice Cream Filling.

To make the ice cream filling:

1. Empty the ice cream tubs into a large bowl and let the ice cream soften slightly until pliable, yet still frozen, taking care not to let it melt.
2. Chop the 4 KitKat bars into small chunks, then stir them into the ice cream until evenly dispersed.
3. Drizzle 3/4 cup of the cooled salted caramel over the ice cream and stir to combine, creating swirls and ribbons of caramel.
4. Transfer about half of the ice cream mixture into the frozen pie crust, smoothing the top into an even layer. Using a large ice cream scoop, scoop the remaining ice cream over the surface. (If the ice cream has softened to the extent of not being scoop-able, simply freeze the remaining ice cream in the bowl until firm, then scoop).
5. Lightly cover the pie with plastic wrap and freeze until solid, at least 4 hours; better overnight.

To garnish the pie:

1. When ready to serve, remove the pie from the plate and place on a serving platter. Top the center of the pie with a pile of 2 cut up KitKats bars, then drizzle with the remaining 1/4 cup salted caramel sauce.
2. Cut into wedges and serve right away. Store remaining pie in an airtight container in the freezer for up to one month.

Recipe Notes

1. Feel free to substitute store-bought caramel sauce instead of making it from scratch. You can also omit it altogether, and use caramel-swirl vanilla ice cream instead of plain vanilla.

Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!