When I was growing up vanilla was my all time favorite ice cream flavor. Maybe that seems boring but I think sometimes it’s the more simple flavors and recipes that allow really great quality food to be more easily identified. My second favorite flavor was Butter Brickle and I share that with trepidation knowing there are a crop of younger diners who have no idea what Butter Brickle even is.
Butter Brickle was originally developed in the 1920’s and was a combination of vanilla ice cream with bits of buttery toffee bits mixed in. The flavor was trademarked and licensed, passing from the original Fenn Brothers Ice Cream and Candy Company to the manufacturers of the Heath Bar in the 1970’s and ultimately to the Hershey company the mid 1990’s who still manufactures ‘Bits of Toffee’ for baking. Butter Brickle ice cream can be occasionally found, made by remaining companies who have licensed the use of the name.
Last week I decided to make an ice cream pie in the spirit of Butter Brickle using Heath Bars, vanilla ice cream and a new organic hazelnut chocolate spread I’d just tried. Ice cream pies have to be one of the easiest desserts to make. With a graham cracker crust, gone is the worry over making a great traditional pie crust. There is no rolling out of dough; the graham cracker crust is pushed into place and frozen. The ice cream center is mixed together with softened ice cream and refrozen. Easy peasy.
This pie was a complete win. So much so that when my birthday landed three days after making it I requested no cake and to just have more of the ice cream pie. The flavors of hazelnut, chocolate and the light buttery toffee crunch blend perfectly for a rich, creamy slice of heaven. It does not overwhelm with richness but rather provide a ‘just right’ bite. It can be made ahead and keeps well in the freezer for a week (covered) so is great for groups as well.
Chocolate Hazelnut Toffee Ice Cream Pie
Ingredients
- 4 ½ cups Graham Cracker crumbs (I used Kinnikinnick gluten-free S’moreables though there are other GF options)
- 9 tablespoons unsalted Butter , melted
- 4 Heath Bars , ground into crumbs in a blender or food processor (approximately 1 cup)
- 1 Heath Bar , ground into crumbs in a blender or food processor for topping
- 2 quarts Vanilla Bean Ice Cream , softened
- ½ cup Chocolate Hazelnut Spread
- Supplies: 9-inch spring form pan
Instructions
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In a medium bowl combine graham cracker crumbs and melted butter; stir to fully coat the graham cracker crumbs.
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Pour crumb mixture into the 9-inch spring form pan and press into pan bottom and sides to form a crust. Place in the freezer for 10 minutes to set.
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In a large bowl place softened ice cream, Heath Bar crumbs and chocolate hazelnut spread; stir to fully combine.
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Spoon mixture into prepared graham cracker crust and smooth top. Cover top of the ice cream pie with the separate Heath Bar crumbs.
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Cover and place in freezer for a minimum of 3 hours or overnight until completely frozen.
Recipe Notes
The bulk of the recipe time is the freezing of the pie.
Mr. & Mrs. P says
This looks like such a decadent and creamy dessert!! Gorgeous…. This would impress in a dinner party!
Katrina @ In Katrina's Kitchen says
Epic. That’s really the only word I can think of.
Debra says
That is a mighty hefty pie! 🙂 Looks delicious and I knew exactly what you meant when you mentioned Butter Brickle.
Viviane Bauquet Farre- Food and Style says
So tempting, Toni! A great flavor combo 🙂
Rose says
This looks amazing!! Wish I could have a slice RIGHT now
Toni Dash says
Can you keep a secret Rose? I just did and it’s 7:00 a.m…….shhhhh!
Jennifer-The Adventuresome Kitchen says
Oh man- easy peasy is right! Now I’m all inspired! Heath Bars were always my favorite candy bar.
Toni Dash says
I think this has become an all time family favorite for us Jennifer. For me the ease of preparation (even older kids could make it) and the flavors are such a great blend without being over the top!
Happy Valley Chow says
Uhhh yeah I could totally go for a big slice of this right now! Sounds incredible 🙂
Happy Blogging!
Happy Valley Chow
Toni Dash says
Thanks Eric! It truly is a pie that does not disappoint!
Kayle (The Cooking Actress) says
omg yessssssssss I LOVE this!
Chocolate? YES. Hazelnut: mmmm yess. Toffee-gimmegimmegimme. Ice cream-hooray!
ALL OF THEM TOGETHER????
AHHHHHHHHHHHHHH!
Toni Dash says
Kayle you are a girl after my own heart! Would it be horrible to admit I just snuck in a tiny slice with coffee before breakfast?!
Kayle (The Cooking Actress) says
Nope, sounds like a wise choice to me 😉
Meeling says
Oh my!! It is becoming increasingly dangerous to read your blog with all these delectable Summer treats!!!
Toni Dash says
Oh Meeling, I’m so sorry! Hoping it’s a dangerously GOOD thing!