Tip Top Toffee Ice Cream Pie
Turn any vanilla ice cream into cookie dough.
Recipe Summary Tip Top Toffee Ice Cream Pie
This is an easy pie to make, with spectacular results. Make sure to use the best ice cream to get the best flavor; I like Starbucks® coffee flavor, and Ben and Jerry's®.
Ingredients | Cookie Dough Ice Cream Cone5 cups sliced almonds21 chocolate sandwich cookies with creme filling1 cup all-purpose flour½ cup butter, melted1 ⅓ cups butter1 ½ cups white sugar⅓ cup cold water1 tablespoon fresh lemon juice¼ teaspoon salt½ teaspoon vanilla extract½ teaspoon almond extract3 (1 ounce) squares semi-sweet chocolate1 quart chocolate ice cream, softenedDirectionsPreheat the oven to 350 degrees F (175 degrees C). Scatter the almonds in a jelly roll pan, and toast until golden, about 10 minutes. Set almonds aside, but leave the oven on.In a food processor, grind the cookies until they are coarse crumbs. Transfer crumbs to a bowl, and stir in the flour. Stir in the 1/2 cup melted butter, and toss to moisten. Butter the bottom of a 10-inch springform pan, leaving the sides unbuttered. Press the mixture onto the bottom of the pan.Bake until set, about 12 to 15 minutes. Transfer to a rack to cool. When crust has cooled, place it in the freezer for at least 30 minutes.Butter a 9x13-inch pan; you'll need this for the toffee filling. Set aside 3 cups of the toasted sliced almonds.In a large saucepan, combine the 1 1/3 cups butter, sugar, water, lemon juice, and salt. Bring to a boil, stirring to dissolve the sugar. Cook uncovered, without stirring, over medium heat until it caramelizes, about 8 minutes. Remove the caramel from the heat, and stir in the vanilla, almond extract, and 3 cups of the almonds. Pour the mixture into the buttered pan, and set aside to cool.In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Spread melted chocolate over the cooled toffee. Immediately sprinkle with about 1 cup of the remaining sliced almonds. Freeze for 1 hour, or until firm. Turn the toffee out onto a work surface, and break it into 1/2 inch pieces.Let the ice cream soften very slightly in a large bowl. Stir briefly, just until malleable. Fold in the toffee pieces. With a large rubber spatula, spread the ice cream into the crust. Top with the remaining almonds. Place the pie in the freezer. When it has firmed up slightly, cover the top with plastic. Freeze until firm, about 6 hours.Place the pie in the refrigerator to soften about 20 minutes before serving. Run the tip of a knife around the sides of the pie to loosen. Carefully remove the sides of the springform pan. Cut into wedges with a knife dipped in hot water.Info | Cookie Dough Ice Cream Coneprep:
30 mins
cook:
25 mins
additional:
7 hrs 50 mins
total:
8 hrs 45 mins
Servings:
8
Yield:
1 10-inch pie
TAG : Tip Top Toffee Ice Cream PieDessert Recipes, Frozen Dessert Recipes, Ice Cream Pie Recipes,