Easy Ice Cream Pie with Toffee Bits and Chocolate Crust
This was the ice cream pie my mom would bring out during the summer months when company came. It was always a huge hit and is now something I make for summer parties when I'm in the mood for something decadent and crazy good. It's just five ingredients, requires no baking, and can be assembled and stashed in the freezer under 20 minutes. If you're serving a larger crowd, you can do this in a 9x13-inch pan with these adjustments: For the crust, bump up the cookies and butter by 50 percent and press the crust just in the bottom of the pan, not up the sides. Double the rest of the ingredients for a dessert that will serve about 12.
Ingredients
- 3 cups vanilla ice cream (1 1/2 pints) (use dairy free "ice cream" for a DF version))
- 20 chocolate sandwich cookies, such as Newman Os or Oreos (use gluten-free sandwich cookies for a GF version)
- 2 tablespoons melted butter (use melted coconut oil for a DF version)
- 3/4 heaping cup chocolate toffee, such as Tcho, Heath, or Skors bars, chopped
- 1/3 cup chocolate fudge sauce or syrup (homemade or store-bought)
Instructions
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Take the ice cream out of the fridge to soften while you make the crust.
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Put the cookies into a food processor and run until they're tiny crumbs. Drizzle the butter over the crumbs and run again to blend. Transfer to a standard pie pan and press firmly along the bottom and sides.
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Put the softened ice cream into a large bowl, add a heaping 1/2 cup of the chocolate toffee, and stir to combine. If the ice cream isn't soft enough to stir, wait a few minutes and try again.
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Transfer the ice cream to the pie pan and spread to smooth the top. Stash in the freezer for 2 hours.
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Retrieve the pie from the freezer, drizzle the chocolate fudge over the ice cream, and use a rubber spatula to spread it across the top. Scatter the chocolate toffee bits over the pie. Freeze again until ready to serve.
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Cut it into wedges and serve.