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Toffee Peach Ice Cream Pie Exps Thjj17 146183 B02 02 10b 1

Toffee-Peach Ice Cream Pie

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

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

  • 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.

Nutrition Facts

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

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