Caramel Toffee Ice Cream Pie Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
• For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
• For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
• To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

Steps:

• Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm. , Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with caramel topping.

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° for 6-8 minutes or until set. Cool completely on a wire rack.
• Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Repeat with remaining yogurt, toffee and caramel. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.

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:

• Spread caramel topping into pie crust.
• Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
• Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.

Steps:

• 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.