Toffee Ice Cream Pie
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 11 | each |
chocolate wafer cookies
|
* |
| 2 | tablespoons |
butter
melted |
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| Sauce | |||
| ½ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
instant coffee, espresso
or instant coffee powder |
|
| 6 | ounces |
semi-sweet chocolate
pieces, null, null |
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | pints |
ice cream
coffee-toffee-crunch |
*
|
| 1 | x |
whipped cream
for topping, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 11 | each |
chocolate wafer cookies
|
* |
| 3E+1 | ml |
butter
melted |
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
ground |
|
| Sauce | |||
| 118 | ml |
heavy whipping cream
|
|
| 5 | ml |
instant coffee, espresso
or instant coffee powder |
|
| 173.4 | ml/g |
semi-sweet chocolate
pieces, null, null |
|
| 5 | ml |
vanilla extract
|
|
| 1.9 | l |
ice cream
coffee-toffee-crunch |
*
|
| 1 | x |
whipped cream
for topping, optional |
*
|
Directions
CRUST: Heat oven to 350℉ (180℃). Blend crackers, butter, sugar and cinnamon in food processor.
Scrape into a 9-inch pie plate. Pat in even layer over bottom and up sides.
Bake in a 350℉ (180℃) oven for 8 minutes.
Cool completely on rack.
SAUCE: Heat cream and espresso powder in small saucepan.
Remove from heat.
Stir in chocolate and vanilla until smooth. Let cool.
Place ice cream in refrigerator for 30 minutes.
Spread half the ice cream in even layer in baked shell.
Drizzle with half the sauce.
Repeat with remaining ice cream and sauce. Freeze for up to 2 weeks.
Remove from freezer 20 minutes before serving.
Serve with whipped cream, if desired.
