A simple recipe for a delicious caramel toffee ice cream pie. Filled with homemade caramel sauce and delicious toffee bits.
How I created this Caramel Toffee Ice Cream Pie Recipe
It’s no surprise I love ice cream. 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, fresh 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 (IF you buy the thick quality stuff, not the thin runny stuff), so that’s what my kid’s tend to make it with.
You can pour the filling into the pie crust as soon as it’s done mixing, while it’s a little runny, BUT if you wait just a few mins the pudding starts to set and it gets thick. It’s easier to intersperse the toffee bits evenly at this point so that’s what I 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?
Just take me to the Caramel Toffee Ice Cream Pie Recipe already!
If you’d rather skip my tips and tricks for ice cream pie, along with links to other recipes like caramel toffee and get straight to this delicious pie – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips to Make the Perfect Caramel Toffee Ice Cream Pie
– For the crust – you can go with a store bought crust, just remember they are usually 8 1/2 inches so you’ll probably have extra filling
– I like to make my own caramel sauce – it only takes a few mins. Make sure you use a thermometer so the sauce hits the right temperature – otherwise it could be too thin or too thick.
– Also remember to adjust for your altitude – Being at 4500 ft altitude I adjust my recipes by 20 degrees!
– Water boils at sea level at 212, for me at 192 – so a 20 degree difference. What does water boil at where you live?
– If you are going with a store bought sauce make sure you get a high quality thick sauce, not something super runny. You should have to heat it slightly to make it pour-able.
– It only takes about 3 mins to make fresh whipped cream, which I feels makes a huge difference in flavor. If you sub out for whipped cream take away the cream, powdered sugar and vanilla in the recipe.
– You can use any pudding flavor you want, I’ve used vanilla, white chocolate and cheesecake with this pie. For a variation one of my favorites is pistachio (white fudge sauce and mini chocolate chips)
To make this Ice Cream Pie Recipe you’ll need
- 9.5 inch pie pan
- Candy thermometer
- Mixer – hand mixer, or stand mixer whichever you prefer
- Pudding mix (not ice cream)
- Freezer
Caramel Toffee Ice Cream Pie
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If you love Caramel Toffee Pie you’ll love these other pie recipes!
Coconut Cream Pie | Sour Cream Lemon Pie | Chicken Pot Pie
From Scratch Pumpkin Pie | Shepherd’s Pie | Cheesecake Pumpkin Pie
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Caramel Toffee Ice Cream Pie
Ingredients
Graham cracker pie crust
- 1 1/4 C graham cracker crumbs
- 1/4 C granulated sugar
- 6 Tbsp Butter melted
Buttery caramel sauce
- 1/4 C light brown sugar light
- 1/4 C granulated sugar
- 2 1/2 Tbsp light corn syrup
- 2 Tbsp butter
- 1/4 C heavy cream
Pie
- 1 1/2 C heavy cream
- 1/2 C Powdered sugar
- 1/2 tsp vanilla
- 1 1/2 C whole milk
- 3.5 oz vanilla pudding
- 8 oz toffee bits with or without chocolate
Instructions
Graham cracker crust
- preheat the oven to 350
- mix the graham cracker crumbs, sugar and butter together
- press into a 9.5 inch pie pan
- bake for 7 mins – let cool – if you want this to be a completely no bake dessert consider freezing the crust instead of baking it.
Caramel Sauce
- In a small saucepan combine the butter, brown sugar, white sugar and corn syrup
- bring mixture to a boil and heat until it hits 240 degrees
- remove from heat and let cool slightly – about 5 mins
- stir in whipping cream
- pour about 2/3rds of the caramel sauce (1/2 C) into the bottom of the crust
Pie
- Beat the cream, powdered sugar and vanilla until stiff peaks form
- Mix the pudding and milk, whisking until smooth and creamy
- add to pudding the whipped cream and mix – let sit a few min's to thicken up
- fold in most of the toffee bits and pour into the crust – spread out and top with extra toffee bits.
- freeze overnight or until firm
- take the pie out about 15 mins before serving so you'll be able to cut it. Top with the rest of the caramel sauce (1/4 C)
Video
Nutrition
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Kara
I love caramel, toffee, and ice cream, so I need this in my life!
Ashlee
it’s pretty darn good, let me know if you try it!
Cheryl Newton
Hi, Ashlee,
Must add this recipe to my out-of-control collection! But, I’m trying to pin down the “4 oz. pudding.” Is that dry pudding mix? What size package? The four 1/2-cup serving (3.4 oz.) or six 1/2-cup serving (5.1 oz.) size? Thanks so much!
Ashlee
It’s the small package of dry pudding mix, they USED to be 4 oz, back when I first started making this… Now I buy pudding in bulk so I just weight it out. So at this point it’s whichever size you want, the larger will be a stronger flavor, the smaller will be a little less, theyll both work
Cheryl Newton
Thanks so much!
Ashlee
you are so welcome
Maryann
Why am I not able to pin just this one recipe to Pinterest without Following you? To Follow, I them have to search for this ONE recipe…..most inconvenient & frustrating.
Ashlee
i’m so sorry, I’m not understanding where your having issues, just use the pinterest share button at the top of the blog, the pinterest button on the picture OR the pinterest tool bar. The only pinterest button that encourages you to follow me is the follow button on the top of my sidebar, none of the others should force you to do that. Here is the pin if you want it https://www.pinterest.com/pin/157555686941596233/
judy furbeck
I won trophy for my pies but am too old to do all that now . Especially when you post such deliciously easy recipes.
Ashlee
I usually go for from scratch pies, but this one is a fun treat and easy for my kids to make! I first made it myself when I was their age so it’s fun to share (simple can be good sometimes!)
Janice
Can I freeze this for a month and then thaw? Thx.
Ashlee Marie
freezer burn is a real thing, I don’t think it would last a whole month without it. You’d have to wrap it in plastic multiple times, and add foil and put it in a freezer bag as well.
Tammy
Have you ever made this recipe without the caramel sauce? It sounds like that too would be awesome. I love caramel but ask just to cut down on some of the calories.
Ashlee Marie
I don’t count calories, so I ‘ve never tried to make it without the caramel. I’m all about rich decadent desserts. I’d rather have one slice of something that tastes amazing than multiple slices of something bland
Sandy
Any ideas on how to use a sugar substitute like stevia or honey?
Ashlee Marie
I don’t believe in using substitutes so no I don’t try or use them. I believe it’s better to eat less of something that tastes amazing than eat more of something less delicious
kitty sorgen
Are you using instant pudding mix, or cook and serve?
Ashlee Marie
instant
Karen
Ashlee, That Caramel Toffee Ice Cream Pie looks so yummy! I think I’ll be making it soon. Also, what kind of mixer/processor do you use? It looks smaller and easier to use than the Kitchenaid stand-type mixer? Thank you for all your recipes!
Ashlee Marie
It’s a bosch universal mixer http://bit.ly/Ilovemybosch using the shredder slicer bowl with the whisk attachment
Eunice
Is that instant pudding or cooked ?
Ashlee Marie
instant
Michelle O'Brien
Cant wait to try this but if you were to use a quick route using “cool whip” how much would you use?
Ashlee Marie
try the small 8 oz tub
Ginny
not instant pudding mix,,, just regular (cooked) pudding mix,, right???
Ashlee Marie
regular instant pudding. not the cooked kind
Laura
Ashlee – This recipe is ‘out of this world’ delicious! Is it possible to turn this into a 9×13 recipe by just doubling? Would the recipe change in any way? A 9-inch pie is just too small for my large family get togethers! 🙂
Ashlee Marie
that’s actually a great idea, I’d try the double batch and see if it’s thick enough for you! So glad you like it!
Tannis
The pie looks amazing! But … what caught my eye was your mixer! What machine is that please?
Ashlee Marie
It’s a bosch universal mixer http://bit.ly/Ilovemybosch using the shredder slicer bowl with the whisk attachment
michelle obrien
If I use store bought caramel how much would you use?
Ashlee Marie
just eyeball it!
Grammijudi
If I choose to do it the simple way and use cool whip and pudding, do I just mix those two together and add the vanilla and toffee bits?
Ashlee Marie
mix the pudding mix and milk of course, then yes
Barb
Is it regular pudding mix or instant?
Getting ready to make this, it sounds Heavenly!
Ashlee Marie
just normal instant pudding – I would call that regular. so not the cooked kind
Jerry Barnett
What type of mixer is that you are using
Ashlee Marie
It’s a bosch universal mixer http://bit.ly/Ilovemybosch using the shredder slicer bowl with the whisk attachment
Susan
Hi Ashlee. Could you please tell me where you got that mixer with the whisk on it? I so have to have it!!
Ashlee Marie
It’s a bosch universal mixer http://bit.ly/Ilovemybosch using the shredder slicer bowl with the whisk attachment
Christine Nixon
This looks delicious!
My favorite cold summer dessert is a lemon-lime poke cake with lemon topping. Bake a boxed lemon cake according to directions, in a 13 x9 Pan. Mix a small box of lime jello with one cup of boiling wAter while cake bakes. Remove cake from oven, poke holes over the top with a skewer and portage jello mixture over it. Refrigerate for several hours or overnight. Before serving, mix one small package of lemon instant pudding with Cool whip and spread over cake. So refreshing!
Ashlee Marie
I bet it’s a huge hit!
nuala
i’m from Ireland and we don’t have vanilla pudding what can i use instead
Ashlee Marie
Um… I haven’t tried this, but maybe this would work https://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/
Diane
Il seem good vert good
Ashlee Marie
It really is! I hope you enjoy it!
Pam
Hi! Making this for thanksgiving !
Is this instant pudding ?
Thank you ! Can’t wait to try it
-Pam
Ashlee Marie
yes instant pudding mix
James G
This recipe sounds amazing.. My question isn’t about the recipe, but about the mixer. What is the brand and where can I get one??
Ashlee Marie
It’s a bosch universal mixer http://bit.ly/Ilovemybosch using the shredder slicer bowl with the whisk attachment
Marcine Elder
What is the brand of the small mixer that you used to make this pie?
Ashlee Marie
It’s a bosch universal mixer http://bit.ly/Ilovemybosch using the shredder slicer bowl with the whisk attachment
Anne
This looks great but I’m in the UK and confused by the ‘vanilla pudding’ – what is that?
Anne x
Ashlee Marie
I’m not sure if they have pudding mix’s in the uk – but this is what it looks like here https://amzn.to/37SdpSz