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
Toffee-Peach Ice Cream Pie
Ingredients
- 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
Directions
- 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.
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