Name: Butter Brickle Ice Cream Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1/2 gallon vanilla ice cream, softened -; 1 graham cracker crust (9 inches) -; 1/2 cup English toffee bits or almond brickle chips -; Sauce: -; 1 cup sugar -; 1 can (5 ounces) evaporated milk, divided -; 1/4 cup dark corn syrup -; 1/4 cup butter, cubed -; 1/8 teaspoon salt -; 1 tablespoon cornstarch -; 1/2 cup English toffee bits or almond brickle chips -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Butter Brickle Ice Cream Pie

1. 1/2 gallon vanilla ice cream, softened -

2. 1 graham cracker crust (9 inches) -

3. 1/2 cup English toffee bits or almond brickle chips -

4. Sauce: -

5. 1 cup sugar -

6. 1 can (5 ounces) evaporated milk, divided -

7. 1/4 cup dark corn syrup -

8. 1/4 cup butter, cubed -

9. 1/8 teaspoon salt -

10. 1 tablespoon cornstarch -

11. 1/2 cup English toffee bits or almond brickle chips -

How to cook deliciously - Butter Brickle Ice Cream Pie

1. Stage

Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm.

2. Stage

In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture.

3. Stage

Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving.

4. Stage

Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie.