Meanwhile, in a bowl and using an electric mixer, whip the cream and sugar until stiff peaks form. With the mixer on low, add the ice cream and mix until the ingredients are just combined. (The mixture should be fairly stiff. If not, freeze it for a few minutes). Spread half the filling over the crust. Pour a thin stream of caramel sauce over the filling in a spiral pattern. Gently pour the remaining filling on top, spreading lightly. Pour the remaining caramel sauce on top in a spiral pattern. Spread the caramel with a knife to create a ripple effect. Freeze for 4 hours or overnight. Let stand at room temperature for 5 minutes before serving.
