Toffee Ice Cream Pie
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This toffee ice cream pie is my go to dessert when I want something that tastes fancy but won't keep me in the kitchen all day. With just 45 minutes from start to finish, it comes together faster than you'd think, and most of the ingredients are probably already in your pantry. The eggs provide excellent protein to keep you satisfied, and honestly, the flaky pastry crust does all the heavy lifting so you can focus on the creamy, toffee studded filling. It's the perfect balance of indulgent and doable for a weeknight treat.
Ella x
Ingredients
- 200 gbutter
- 400 ggranulated sugar
- 100 gbrown sugar
- 400 mlmilk
- 2large eggs
- 150 gtoffee bits(chopped)
- 500 mlice cream base(store-bought or homemade)
- 100 mlheavy cream(whipped)
- 1 mlvanilla extract
- 6 gsalt
- 1flaky pastry(homemade or store-bought)
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C. Roll out the flaky pastry and place it in a 23cm pie dish. Refrigerate for 10 minutes.
- 2
In a medium saucepan, combine the butter, granulated sugar, and brown sugar. Place over medium heat and cook, stirring occasionally, until the sugar dissolves.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
- 4
Remove the saucepan from the heat and stir in the milk, eggs, toffee bits, and vanilla extract. Let it cool slightly.
- 5
Pour the ice cream base into the pastry-lined pie dish and smooth the top. Refrigerate for at least 2 hours.
- 6
Just before serving, whip the heavy cream until stiff peaks form. Top the pie with whipped cream and sprinkle with confectioners' sugar.
- 7
Decorate with additional toffee bits, if desired.
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