Almond Toffee Ice Cream Pie Recipes

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.

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.

Steps:

• 1. Spread half of ice cream in crust. Sprinkle with half of butter brickle. Lightly press into ice cream.2. Spread remaining ice cream over chips. Freeze at least 3 hours or until firm.3. In small saucepan combine sugar, milk, margarine or butter and corn syrup. Cook, uncovered, over medium heat until boiling. Boil for 1 minute. Remove from heat. Stir in remaining butter brickle. Cool for 1 hour, stirring occasionally. Refrigerate.4. Let pie stand at room temperature for 15 minutes. Cut into wedges. Spoon sauce over wedges. Refrigerate any remaining sauce for ice cream topping. Store pie in freezer.

Steps:

• Beat eggs well.
• Add sugar, coffee, cocoa, cream, vanilla, and almonds; blend well.
• Pour into one-gallon ice cream freezer; add enough milk to fill freezer.
• Freeze according to freezer instructions.

Steps:

• In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours., Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.

Steps:

• Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
• Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
• Let pie stand at room temperature 15 minutes. Cut into wedges and serve.

Steps:

• Mix crushed cookies and butter until well blended. Press on bottom and up side of ungreased pie plate, 9x1 1/4 inches. Freeze about 15 minutes or until firm.
• Carefully spread ice cream evenly in crust. Sprinkle with almonds. Freeze about 3 hours or until firm.
• Remove pie from freezer about 10 minutes before serving. Serve with hot fudge sauce. Store covered in freezer.