Toffee-Peach Ice Cream Pie Recipe

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Toffee-Peach Ice Cream Pie Recipe
Toffee-Peach Ice Cream Pie Recipe photo by Taste of Home
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Toffee-Peach Ice Cream Pie Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing Cook: 5 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing Cook: 5 min.

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. Yield: 8 servings.
Originally published as Toffee Peach Ice Cream Pie in Taste of Home June/July 2017

Nutritional Facts

1 piece: 379 calories, 18g fat (10g saturated fat), 47mg cholesterol, 225mg sodium, 52g carbohydrate (44g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 8 servings.
Originally published as Toffee Peach Ice Cream Pie in Taste of Home June/July 2017

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Reviews forToffee-Peach Ice Cream Pie

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MtnGrandmaJan User ID: 7372481 269757
Reviewed Jul. 21, 2017

"I served this to a group of my friends recently and they all requested the recipe. My husband also says this recipe is "a keeper!" I didn't change a thing, but next time I'll make more of the peach sauce. I ran out of topping before the pie was gone."

MY REVIEW
Tom User ID: 6803154 268154
Reviewed Jun. 20, 2017

"Impressive and delicious dessert. If you like sweets you will love this."

MY REVIEW
gld2bmom User ID: 7191733 267684
Reviewed Jun. 5, 2017

"Using sugar cones as the basis for a pie crust was such a great idea! The ice cream turned out to have a lovely peach flavor!"

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