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Toffee-Peach Ice Cream Pie


  • 6 ice cream sugar cones
  • 1/2 cup brickle toffee bits
  • 3 tablespoons butter, melted
  • 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
  • 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.

Nutrition Facts

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


Average Rating: 5
  • MtnGrandmaJan
    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.

  • Tom
    Jun 20, 2017

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

  • gld2bmom
    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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