Caramel Toffee Ice Cream Pie

a simple no churn toffee ice cream poured into a graham cracker crust with homemade caramel sauce. An easy and delicious frozen dessert.

Ingredients
Graham cracker pie crust
  • 6 Tbsp Butter melted
  • 1 1/4 C graham cracker crumbs
  • 1/4 C granulated sugar

Buttery caramel sauce
  • 2 Tbsp butter
  • 2 1/2 Tbsp light corn syrup
  • 1/4 C light brown sugar light
  • 1/4 C granulated sugar
  • 1/4 C heavy cream

Pie
  • 4 oz vanilla pudding
  • 8 oz toffee bits with or without chocolate
  • 1 1/2 C heavy cream
  • 1/2 C Powdered sugar
  • 1/2 tsp vanilla
  • 1 1/2 C whole milk


Caramel Toffee Ice Cream Pie

Instructions
Graham cracker crust
  1. preheat the oven to 350
  2. mix the graham cracker crumbs, sugar and butter together
  3. press into a 9 inch pie pan
  4. bake for 7 mins - let cool

Caramel Sauce
  1. In a small saucepan combine the butter, brown sugar, white sugar and corn syrup
  2. bring mixture to a boil and heat until it hits 240 degrees
  3. remove from heat and let cool slightly - about 5 mins
  4. stir in whipping cream
  5. pour about 2/3rds of the caramel sauce into the bottom of the crust

Pie
  1. Beat the cream, powdered sugar and vanilla until stiff peaks form
  2. Mix the pudding and milk, whisking until smooth and creamy
  3. add to the whipped cream and mix
  4. fold in the toffee bits and pour into the crust
  5. freeze overnight or until firm
  6. take the pie out about 15 mins before serving so you'll be able to cut it.  Top with the rest of the caramel sauce and extra toffee bits.


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