INGREDIENTS

• 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

DIRECTIONS

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.