Toffee Ice Cream Pie


  • 1 1/2 cups chocolate wafer crumbs
  • 1/2 cup melted butter
  • 20 (miniature size) Heath candy bars
  • 1/2 gallon softened vanilla ice cream

Toffee Ice Cream Sauce:

  • 1 1/2 cups sugar
  • 1 cup evaporated milk
  • 1/4 cup butter
  • 1/4 cup light Karo syrup
  • pinch of salt
  • 1/2 cup crushed Heath candy bars


Mix chocolate wafer crumbs and butter; press in a 9x13 inch pan and refrigerate. Put candy bars in refrigerator to harden, then crush. Mix ice cream with candy and pour into crust; freeze overnight. Cut in squares and top with Toffee Ice Cream Sauce.

For sauce: Combine sugar, milk, butter, Karo syrup and salt in a saucepan. Boil for 1 minute. Remove from heat and stir in candy. Serve warm over pie.

By Robin from Washington, IA


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