Toffee Ice Cream Pie
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
A rich and creamy ice cream pie with a toffee twist, perfect for special occasions.
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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