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Crush pretzels with a food processor. Add in melted butter and vanilla extract, and pulse until combined. Press crust into a 9” pie plate. Set aside.
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With a standing mixer or hand mixer, whip heavy cream until stiff peaks form. Set aside.
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In a separate bowl, mix sweetened condensed milk, caramel sauce, and International Delight® Caramel Macchiato Iced Coffee.
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Once combined, slowly add the mixture to the whipped cream, gently folding the mixtures together until just combined.
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Pour the ice cream into the crust (you may have some leftover ice cream, which you can pour into a freezer safe container and enjoy later).
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Drizzle some caramel sauce on top of the ice cream, and using a toothpick or knife, swirl the caramel into the ice cream.
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Freeze for 5-6 hours, or overnight.
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When ready to serve, make the mocha ganache.
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In the microwave or over a double broiler, heat the International Delight® Mocha Iced Coffee until just barely boiling.
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Place dark chocolate in a separate bowl, and pour the hot liquid over it.
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Allow the heat to start melting the chocolate (about 15-30 seconds), then stir until the mixture is combined. Allow the mocha ganache to sit for several minutes to thicken up.
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Drizzle ganache either over the entire pie or onto each individual slice. If desired, add whipped cream, toffee, and/or nuts.
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Enjoy!
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(Store leftover pie in the freezer).