Toffee Ice Cream Pie
This Toffee Ice Cream Pie is creamy, crunchy, buttery, and sweet in all the best ways! It's make-ahead friendly and perfect for entertaining.
Servings 8
Ingredients
- 1 3/4 cups Biscoff cookie crumbs about 28–30 cookies
- 6 tbsp unsalted butter, melted
- 1 tbsp brown sugar
- 1/4 tsp salt
- 1.5 quarts vanilla ice cream or toffee ice cream slightly softened
- 3/4 cup Heath toffee bits
- 1/2 cup caramel sauce optional
- 1/2 cup chocolate shavings
Instructions
- Add Biscoff cookies to a food processor and pulse until they become fine crumbs (you can also place them in a zip-top bag and crush them with a rolling pin). In a medium bowl, combine the cookie crumbs, melted butter, brown sugar, and salt. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to pack it tightly and evenly. Freeze the crust for 15–20 minutes while you prepare the filling.
- Let the ice cream sit at room temperature for 5–10 minutes, just until softened enough to stir. Do not let it fully melt!In a large bowl, gently fold together the softened ice cream, toffee bits, and caramel sauce, if using.
- Spoon the ice cream mixture into the chilled Biscoff crust. Smooth the top with a spatula.
- Cover the pie tightly with plastic wrap or foil and freeze for at least 4 hours, or until completely firm (overnight is best for clean slices).
- Before serving, top the pie with chocolate shavings. Let the pie sit at room temperature for 5–10 minutes before slicing.
