Best Almond Toffee Ice Cream Pie Recipes
PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE
Provided by Sarah Patterson Scott
Categories Milk/Cream Food Processor Microwave Chocolate Dessert Bake Christmas Thanksgiving Kid-Friendly Frozen Dessert Almond Spice Pumpkin Fall Family Reunion Cinnamon Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
- For filling:
- Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For bark, sauce, and topping:
- Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
- Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
- Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.
PUMPKIN ICE CREAM PIE WITH COCOLATE-ALMOND BARK & TOFFEE SAUCE RECIPE
Provided by á-4010
Number Of Ingredients 27
Steps:
- For crust: Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely. For filling: Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen. For bark, sauce, and topping: Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen. Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving. Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.
ALMOND TOFFEE ICE CREAM PIE
Number Of Ingredients 8
Steps:
- 1. Spread half of ice cream in crust. Sprinkle with half of butter brickle. Lightly press into ice cream.2. Spread remaining ice cream over chips. Freeze at least 3 hours or until firm.3. In small saucepan combine sugar, milk, margarine or butter and corn syrup. Cook, uncovered, over medium heat until boiling. Boil for 1 minute. Remove from heat. Stir in remaining butter brickle. Cool for 1 hour, stirring occasionally. Refrigerate.4. Let pie stand at room temperature for 15 minutes. Cut into wedges. Spoon sauce over wedges. Refrigerate any remaining sauce for ice cream topping. Store pie in freezer.
Nutrition Facts : Nutritional Facts Serves
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Ingredients:
Before diving into the recipes, let's take a look at the ingredients that you will need to make almond toffee ice cream pie. Most recipes require the following ingredients:- Graham cracker crust
- Vanilla ice cream or any ice cream of your choice
- Chopped almonds
- Toffee bits or crushed toffee bars
- Whipped cream
- Chocolate sauce (optional)
Recipe 1: Almond Toffee Crunch Ice Cream Pie
This is a simple recipe that requires only a few ingredients and takes less than 30 minutes to prepare.- Take a prepared graham cracker crust and set it aside.
- In a large mixing bowl, mix vanilla ice cream, chopped almonds, and toffee bits until well combined.
- Pour this mixture into the graham cracker crust and spread it evenly.
- Freeze for about 4-5 hours, or until the ice cream is set.
- Remove the pie from the freezer and let it sit for about 10 minutes before slicing.
- Garnish with whipped cream and chocolate sauce (if desired).
Recipe 2: Almond Toffee Ice Cream Pie with Caramel Sauce
This recipe adds a touch of sweetness with caramel sauce and is perfect for those who love all things caramel.- Prepare a graham cracker crust and set it aside.
- In a mixing bowl, combine softened vanilla ice cream, chopped almonds, and toffee bits.
- Pour this mixture into the crust and freeze for about 4-5 hours.
- Remove the pie from the freezer and let it thaw for about 10 minutes before slicing.
- To make the caramel sauce, melt butter in a saucepan and add brown sugar, heavy cream, and salt. Bring to a boil while stirring constantly, then let it simmer for a few minutes until it thickens and becomes smooth.
- Pour the caramel sauce over the pie and garnish with whipped cream.
Recipe 3: Almond Toffee Ice Cream Pie with Chocolate Drizzle
This recipe combines the nutty and sweet flavors of almonds and toffee with the richness of chocolate to create a decadent dessert.- Start by preparing a graham cracker crust and set it aside.
- Mix softened vanilla ice cream, chopped almonds, and toffee bits in a large mixing bowl.
- Pour the mixture into the crust and freeze for about 4-5 hours or until it is set.
- Remove the pie from the freezer and let it thaw for about 10 minutes before slicing.
- For the chocolate sauce, melt chocolate chips in a saucepan over low heat until they are smooth. Add heavy cream and stir well. Let the mixture cool for a few minutes before drizzling it over the pie.
- Garnish with whipped cream, chopped almonds, and toffee bits.