Tip Top Toffee Ice Cream Pie Recipes

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)

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.

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.

FROSTY TOFFEE BITS PIE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits. , Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.

TIP TOP TOFFEE ICE CREAM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Scatter the almonds in a jelly roll pan, and toast until golden, about 10 minutes. Set almonds aside, but leave the oven on.
• In a food processor, grind the cookies until they are coarse crumbs. Transfer crumbs to a bowl, and stir in the flour. Stir in the 1/2 cup melted butter, and toss to moisten. Butter the bottom of a 10-inch springform pan, leaving the sides unbuttered. Press the mixture onto the bottom of the pan.
• Bake until set, about 12 to 15 minutes. Transfer to a rack to cool. When crust has cooled, place it in the freezer for at least 30 minutes.
• Butter a 9x13-inch pan; you'll need this for the toffee filling. Set aside 3 cups of the toasted sliced almonds.
• In a large saucepan, combine the 1 1/3 cups butter, sugar, water, lemon juice, and salt. Bring to a boil, stirring to dissolve the sugar. Cook uncovered, without stirring, over medium heat until it caramelizes, about 8 minutes. Remove the caramel from the heat, and stir in the vanilla, almond extract, and 3 cups of the almonds. Pour the mixture into the buttered pan, and set aside to cool.
• In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Spread melted chocolate over the cooled toffee. Immediately sprinkle with about 1 cup of the remaining sliced almonds. Freeze for 1 hour, or until firm. Turn the toffee out onto a work surface, and break it into 1/2 inch pieces.
• Let the ice cream soften very slightly in a large bowl. Stir briefly, just until malleable. Fold in the toffee pieces. With a large rubber spatula, spread the ice cream into the crust. Top with the remaining almonds. Place the pie in the freezer. When it has firmed up slightly, cover the top with plastic. Freeze until firm, about 6 hours.
• Place the pie in the refrigerator to soften about 20 minutes before serving. Run the tip of a knife around the sides of the pie to loosen. Carefully remove the sides of the springform pan. Cut into wedges with a knife dipped in hot water.

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.