Toffee Ice Cream Pie
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Toffee Ice Cream Pie is a decadent dessert combining a flaky pastry base with homemade toffee ice cream and a rich toffee sauce made from butter, sugar and milk. The pie features generous toffee bits throughout, finished with a topping of whipped heavy cream. With just 20 minutes of preparation and 25 minutes of cooking time, this impressive dessert suits anyone looking for an indulgent treat that balances simplicity with sophisticated flavour.
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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