Almond Toffee Ice Cream Pie Recipes

BUTTER BRICKLE ICE CREAM PIE

Steps:

• Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm., In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture., Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving., Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie.

CARAMEL TOFFEE ICE CREAM PIE

Steps:

• Preheat oven to 375°. 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 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. Layer with remaining yogurt, toffee and caramel topping. Cover and freeze 8 hours or overnight. Remove from the freezer 15 minutes before serving.

TOFFEE ICE CREAM PIE

Steps:

• In a large bowl, combine ice cream and crushed candy; spread into crust. Cover and freeze until firm., In a small saucepan, melt chocolate chips and butter over medium-low heat. Add confectioners' sugar and evaporated milk; cook and stir for 4-5 minutes or until thickened. Remove from the heat; stir in vanilla. Cut pie into slices and drizzle with sauce.

ALMOND BUTTER PIE WITH CHOCOLATE SALTINE TOFFEE CRUST

Steps:

• Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.
• Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl.
• Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.
• Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined.
• Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.

PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
• For filling:
• Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For bark, sauce, and topping:
• Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
• Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
• Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.

MOCHA-ALMOND FUDGE PIE

Steps:

• Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
• Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
• Let pie stand at room temperature 15 minutes. Cut into wedges and serve.

TOFFEE CRUNCH ICE CREAM

Steps:

• In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours., Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.

WINNING COFFEE ICE CREAM PIE

Steps:

• In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely., Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.

ALMOND TOFFEE ICE CREAM PIE

Steps:

• 1. Spread half of ice cream in crust. Sprinkle with half of butter brickle. Lightly press into ice cream.2. Spread remaining ice cream over chips. Freeze at least 3 hours or until firm.3. In small saucepan combine sugar, milk, margarine or butter and corn syrup. Cook, uncovered, over medium heat until boiling. Boil for 1 minute. Remove from heat. Stir in remaining butter brickle. Cool for 1 hour, stirring occasionally. Refrigerate.4. Let pie stand at room temperature for 15 minutes. Cut into wedges. Spoon sauce over wedges. Refrigerate any remaining sauce for ice cream topping. Store pie in freezer.

TOFFEE CREAM PIE

Steps:

• In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup chopped candy. Fold in 2 cups whipped topping. Transfer to crust., Spread remaining whipped topping over top and sprinkle with remaining candy. Cover and freeze for at least 4 hours or until firm.