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Frozen Caramel Peach Mousse Pie

Contributed by: Chris WebAdmin. of

Ahhh, the fresh taste of Ontario Peaches and the delectably rich flavour of Haagen-Dazs Dulce de Leche ice cream, nestled together in a flaky Tenderflake crust. This sounds like a mouthful, are you ready to try it? Cover and freeze the prepared pie without the peach slice topping, for up to 2 days.


  • 2 cups chopped pitted peeled fresh Ontario Peaches (4 to 6 peaches) 500 mL
  • 1/4 cup granulated sugar 50 mL
  • 2 tbsp peach schnapps or orange juice 25 mL
  • 1 envelope unflavoured gelatin
  • 1 tub (500 mL) HAAGEN-DAZS(r) Dulce de Leche Ice Cream
  • 1 cup 35% whipping cream 250 mL
  • 1 Tenderflake deep-dish pie shell, baked and cooled
  • Fresh sliced Ontario Peaches (may be peeled)


In saucepan, bring peaches and sugar to boil over high heat; cook, stirring, for 6 to 8 minutes or until thickened and syrupy. Place schnapps in large bowl; add gelatin and stir to combine. Stir in hot peach mixture; refrigerate until barely chilled.

Stir 3/4 cup (175 mL) softened ice cream into peaches. Keep remaining ice cream frozen. Whip cream; fold into peach mixture in 3 additions until a few streaks remain. Spoon into prepared pie crust; freeze for 3 hours or until firm.

Scoop remaining ice cream and arrange around edge of pie; freeze for 30 minutes. Arrange fresh peaches on top of pie; serve immediately.

Serving Size: Makes 8 servings

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