Tip Top Toffee Ice Cream Pie Recipes

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CARAMEL TOFFEE ICE CREAM PIE



Caramel Toffee Ice Cream Pie image

This delicious pie is easy to make and so pretty. It comes together in under 30 minutes and since you can make it in advance, it's ideal for entertaining.

Provided by looneytunesfan

Categories     Pie

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
2 tablespoons sugar
1 egg white, beaten
2 tablespoons butter, melted
4 cups non-fat vanilla frozen yogurt, softened
2 (1 1/2 ounce) bars english toffee-flavored candy bars, coarsely chopped (1.4 ounces each)
1/2 cup caramel ice cream topping

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° for 6-8 minutes or until set. Cool completely on a wire rack.
  • Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Repeat with remaining yogurt, toffee and caramel. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.

TOFFEE-PEACH ICE CREAM PIE



Toffee-Peach Ice Cream Pie image

A sugar cone and brickle crust, fresh peaches and ice cream-you can't go wrong! Top with hot caramel for a delectable frozen treat. -Kim Ciepluch, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 12

6 ice cream sugar cones
1/2 cup brickle toffee bits
3 tablespoons butter, melted
FILLING:
2 cups finely chopped peeled fresh peaches (about 2 large), divided
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
4 cups vanilla ice cream, softened if necessary
TOPPINGS:
1 tablespoon hot caramel ice cream topping
2 tablespoons brickle toffee bits

Steps:

  • Pulse sugar cones and toffee bits in a food processor until coarsely ground. Drizzle with butter; pulse just until blended. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze at least 30 minutes., In a small saucepan, mix 1 cup peaches, sugar, lemon juice and cornstarch; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool slightly. Stir in remaining peaches; cool completely., Reserve 1/2 cup peach mixture for topping; refrigerate, covered. Beat ice cream and remaining peach mixture just until blended. Pour into crust. Freeze, covered, overnight. To serve, top with caramel topping, reserved peach mixture and toffee bits.

Nutrition Facts : Calories 379 calories, Fat 18g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 225mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.

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