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Toffee Ice Cream Pie


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  • 1 quart vanilla ice cream, softened
  • 1 Heath candy bar (1.4 ounces), crushed
  • 1 chocolate crumb crust (8 inches)
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1 cup confectioners' sugar
  • 1 can (5 ounces) evaporated milk
  • 1 teaspoon vanilla extract


Servings 8
Adapted from


Step 1

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.


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