It’s no surprise I love ice cream’s. And while this pie isn’t technically ice cream it is frozen and creamy so we call it Ice Cream pie. This frozen dessert is SUPER easy to make, and it’s always a huge hit at parties. It just needs to be made the day before so it has time to set. I’ve been making it since I was a young girl, and now my kid’s are making it. Simple enough for kids to make, but something everyone enjoys eating.
It uses ingredients you can buy or make, like a graham cracker crust, caramel syrup, stabilized whipped cream (or cool whip if you prefer) and toffee bits. SO it can be super simple or a bit more complicated depending on how much you make from scratch. Personally I make it all from scratch… I always have caramel sauce on hand so it whips up quickly but honestly it tastes just as good with the store bought stuff, so that’s what my kid’s tend to make it with.
Caramel Toffee Ice Cream Pie
- <a title="Graham cracker pie crust" href="http://ashleemarie.com/graham-cracker-crust-recipe/">Graham cracker pie crust</a> homemade or store bought
- <a title="Buttery Caramel Sauce Recipe" href="http://ashleemarie.com/buttery-caramel-sauce-recipe/">Caramel topping</a> homemade or store bought
- 1 1/2 C milk
- 4 oz vanilla pudding
- 8 oz <a title="stabilized whipped cream" href="http://ashleemarie.com/stabilized-whipped-cream">stabilized whipped cream</a> or cool whip
- 8 oz toffee bits with or without chocolate
Pour the caramel into the bottom of the cooled graham cracker crust, making sure it covers the bottom but it isn't too thick. Just a thin layer, if it's too thick it will be too hard to cut through later!
Now Mix the Whipped cream, milk and pudding.
Mix in about 3/4 - 1 C of the toffee bits, making sure to leave some for adding to the top of the pie later.
Then pour it into the crust. Pour slowly so it stays on top of the caramel and doesn't push the caramel around or off to one side.
Now place it in your freezer overnight or for 8 hours.
To finish off I sprinkle the rest of the toffee bits across the top then add more of the caramel! You want to give it 10-15 mins to sit out before you try to cut it, otherwise the frozen caramel at the bottom will be too hard to cut through and make a HUGE mess!
When you mix the toffee bits into the mixture they sink to the bottom, which I don’t mind. BUT if you want them more interspersed you can pour the mixture into the crust without the filling. Then, while it’s setting in the freezer, you can sprinkle some of the toffee on every 10-20 mins or so until it’s all been sprinkled on. That way the toffee will freeze more in the middle of the dessert. I go back and forth which one I like to do.
So there you go! You can change the sauce, pudding and mix in’s, I have a ton of other flavor combo’s we like to make, but this one is a classic. What is your favorite cold dessert you like to make in the summer? What is your favorite pudding flavor?Do NOT miss a single post. Subscribe to weekly recaps for Ashlee Marie by Email Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage.