Delicious Summer Dessert: Toffee-Peach Ice Cream Pie


Makes: 8 Servings

Total time:

Prep: 15 minutes + freezing

Cook: 5 minutes



6 ice cream sugar cones

1/2 cup brickle toffee bits

 3 tablespoons butter, melted



2 cups finely chopped peeled fresh peaches (about 2 large), divided

1/2 cup sugar

2 tablespoons lemon juice

1 tablespoon cornstarch

4 cups vanilla ice cream, softened if necessary



1 tablespoon hot caramel ice cream topping

2 tablespoons brickle toffee bits/walnuts



  1. Pulse sugar cones and toffee bits in a food processor/blender until coarsely ground. Drizzle with butter; pulse just until blended. Press onto bottom and up sides of an ungreased pie plate. Freeze at least 30 minutes.
  2. In a small saucepan, mix 1 cup peaches, sugar, lemon juice and cornstarch; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool slightly. Stir in remaining peaches; cool completely.
  3. Reserve 1/2 cup peach mixture for topping; refrigerate, covered. Beat ice cream and remaining peach mixture just until blended. Pour into crust. Freeze, covered, overnight. To serve, top with caramel topping, reserved peach mixture and toffee bits/walnuts.