Recipe Tip Top Toffee Ice Cream Pie (Pie)

Required Ingredients:

• 5 cups sliced almonds
• 21 chocolate sandwich cookies with creme filling
• 1 cup all-purpose flour
• 1/2 cup butter, melted
• 1 1/3 cups butter
• 1 1/2 cups white sugar
• 1/3 cup cold water
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 (1 ounce) squares semi-sweet chocolate
• 1 quart chocolate ice cream, softened

Preparing/Cooking:

• Preheat the oven to 350 degrees F (175 degrees C).
• Scatter the almonds in a jelly roll pan, and toast until golden, about 10 minutes.
• Set almonds aside, but leave the oven on.
• In a food processor, grind the cookies until they are coarse crumbs.
• Transfer crumbs to a bowl, and stir in the flour.
• Stir in the 1/2 cup melted butter, and toss to moisten.
• Butter the bottom of a springform pan, leaving the sides unbuttered.
• Press the mixture onto the bottom of the pan.
• Bake until set, about 12 to 15 minutes.
• Transfer to a rack to cool.
• When crust has cooled, place it in the freezer for at least 30 minutes.
• In a large saucepan, combine the 1 1/3 cups butter, sugar, water, lemon juice, and salt.
• Bring to a boil, stirring to dissolve the sugar.
• Cook uncovered, without stirring, over medium heat until it caramelizes, about 8 minutes.
• Remove the caramel from the heat, and stir in the vanilla, almond extract, and 3 cups of the almonds.
• Pour the mixture into a buttered 9 x 13 inch pan, and set aside to cool.
• In a microwave-safe bowl, microwave chocolate until melted.
• Stir occasionally until chocolate is smooth.
• Spread melted chocolate over the cooled toffee.
• Immediately sprinkle with 1 cup almonds.
• Freeze for 1 hour, or until firm.
• Turn the toffee out onto a work surface, and break it into 1/2 inch pieces.
• Let the ice cream soften very slightly in a large bowl.
• Stir briefly, just until malleable.
• Fold in the toffee.
• With a large rubber spatula, spread the ice cream into the crust.
• Top with the remaining almonds.
• Place the pie in the freezer.
• When it has firmed up slightly, cover the top with plastic.
• Freeze until firm, about 6 hours.
• Place the pie in the refrigerator to soften about 20 minutes before serving.
• Run the tip of a knife around the sides of the pie to loosen.
• Carefully remove the spring form pan.
• Cut into wedges with a knife dipped in hot water.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z