Caramel Toffee Ice Cream Pie Recipes

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.

CARAMEL TOFFEE ICE CREAM PIE

Steps:

• preheat the oven to 350
• mix the graham cracker crumbs, sugar and butter together
• press into a 9.5 inch pie pan
• bake for 7 mins - let cool - if you want this to be a completely no bake dessert consider freezing the crust instead of baking it.
• In a small saucepan combine the butter, brown sugar, white sugar and corn syrup
• bring mixture to a boil and heat until it hits 240 degrees
• remove from heat and let cool slightly - about 5 mins
• stir in whipping cream
• pour about 2/3rds of the caramel sauce (1/2 C) into the bottom of the crust
• Beat the cream, powdered sugar and vanilla until stiff peaks form
• Mix the pudding and milk, whisking until smooth and creamy
• add to pudding the whipped cream and mix - let sit a few min's to thicken up
• fold in most of the toffee bits and pour into the crust - spread out and top with extra toffee bits.
• freeze overnight or until firm
• take the pie out about 15 mins before serving so you'll be able to cut it. Top with the rest of the caramel sauce (1/4 C)

ICE CREAM PIE WITH EASY CARAMEL SAUCE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
• For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
• For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
• To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

FREEZER CARAMEL DRIZZLE PIE

Steps:

• Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
• In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.

TOFFEE-PEACH ICE CREAM PIE

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.

CARAMEL BANANA ICE CREAM PIE

Steps:

• Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well. , Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar., Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.

CARAMEL TOFFEE ICE CREAM PIE

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 CARAMEL ICE CREAM PIE

Steps:

• Preheat your oven to 350°F. Spray a 9 ½ inch glass pie pan with cooking spray. Place Nilla wafers, and walnuts in a large food processor, and pulse into medium crumbs. Add sugar, and pulse into fine crumbs.
• In a medium microwave safe bowl (2 ½ quart glass bowl), melt salted butter. Add crumb mixture to the melted butter, and stir very well to combine (about 2-3 minutes). Crumbs should be completely coated and will increase in volume as they absorb the liquid.
• Press mixture firmly into prepared 9 ½ inch glass pie pan with the bottom of a metal measuring cup or a flat bottom glass. Bake for 10-12 minutes until it becomes golden brown and fragrant. Remove from the oven and cool completely.
• Soften ice cream by thawing in its container for 5-10 minutes at room temperature (see Note #2 below). Dump about ¾ of the container into the prepared and cooled crust. Spread into the bottom and edges of the crust (make sure there are no air gaps). Then add remaining ice cream, spread to edges (leaving the top crust exposed, and swirl the top. Evenly sprinkle English Toffee Bits all over the top of the ice cream, and freeze uncovered for 3-4 hours. Cover with plastic wrap, then freeze for another 4 hours (or overnight).
• When ready to serve (see Notes #3 & #4 below), pour caramel sauce into a microwave safe bowl, and microwave until it bubbles up (about 15-20 seconds), then stir well. Serve slices of the ice cream pie in shallow bowls, drizzle warm caramel sauce (about ½ tablespoon each) over each slice, and garnish with a dollop of whipped cream.