We've called for dulce de leche (caramel) ice cream in this recipe, but you can use any caramel-flavored ice cream.
To speed up cooling of the crust, we placed it in the refrigerator until completely cooled. You can choose to cool at room temperature; allow 45 to 60 minutes.
If your fudge topping is too thick, microwave it for 30 to 60 seconds to soften it. If it gets too warm, let it cool for a minute or two.