Peach Ice cream Pie is a refreshing dessert on a sweltering hot summer day! The pie mainly uses grocery store items like ice cream, caramel sauce and toffee bits. The crust uses ice cream cones and comes together quickly in the food processor. I like that it can be made in advance and served any time of day!
Peach Ice Cream Pie with Caramel Drizzle and Crunchy Toffee Bits
2 1/2 ounces sugar or waffle ice cream cones, broken into pieces
1/2 cup Bits O’ Brickle Toffee Bits without chocolate
3 tablespoons butter, melted
In a food processor with a metal blade, process ice cream cones and toffee bits until coarsely chopped. Drizzle with butter and process briefly to combine. Press crust onto bottom and up sides of a 9-inch pie plate. (I use a 1/2 cup dry measuring cup for pressing crust.) Freeze at least 30 minutes to harden. Tip: Ice cream cones come in different sizes. Go by the ounces to get the right amount.
One (1.5 quart) carton peach ice cream (I use Breyers)
Scoop ice cream, using an ice cream scoop, into prepared crust. Gently press ice cream with a spoon to remove air pockets. Smooth top. Freeze, covered overnight. Before serving garnish with toppings (see below).
1-2 tablespoons caramel ice cream topping
2 tablespoons Bits O’ Brickle Toffee Bits
1 fresh peach, peeled and sliced
Remove pie from freezer. Drizzle with caramel. Swirl whipped cream decoratively on top. Sprinkle with toffee bits and decorate with peaches. Makes 1 pie.
Published in The News & Neighbor on July 15, 2020.