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Butter Brickle Ice Cream Pie


This Butter Brickle Ice Cream Pie has become a family favorite! If you like butter pecan ice cream you'll LOVE this dessert recipe!

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Rate this recipe 4.2/5 (5 Votes)


  • SAUCE:
  • 1/2 gallon vanilla ice cream, softened, divided
  • 1 (9 inch) graham cracker crust
  • 1/2 cup English toffee bits or almond brickle chips
  • 1 cup sugar
  • 1 (5 ounce) can evaporated milk, divided
  • 1/4 cup dark corn syrup
  • 1/4 cup butter, cubed
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch
  • 1/2 cup English toffee bits or almond brickle chips


Servings 8
Cooking time 20mins


Step 1

Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm.

In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture. Return to a boil, stirring constantly. Cook and stir for 1 to 2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving.

Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30 to 60 seconds or until heated.


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