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Chocolate Hazelnut Toffee Ice Cream Pie
This pie is a luscious combination of chocolate-hazelnut spread, Heath Bar toffee crumbs and vanilla ice cream blended together in a winning frozen ice cream dessert.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Total Time
3
hours
hours
15
minutes
minutes
Servings
16
serves up to 16
Calories
469
kcal
Author
Toni Dash
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
In a medium bowl combine graham cracker crumbs and melted butter; stir to fully coat the graham cracker crumbs.
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.
In a large bowl place softened ice cream, Heath Bar crumbs and chocolate hazelnut spread; stir to fully combine.
Spoon mixture into prepared graham cracker crust and smooth top. Cover top of the ice cream pie with the separate Heath Bar crumbs.
Cover and place in freezer for a minimum of 3 hours or overnight until completely frozen.
Notes
The bulk of the recipe time is the freezing of the pie.
Nutrition
Calories:
469
kcal
|
Carbohydrates:
53
g
|
Protein:
6
g
|
Fat:
25
g
|
Saturated Fat:
15
g
|
Cholesterol:
72
mg
|
Sodium:
259
mg
|
Potassium:
315
mg
|
Fiber:
2
g
|
Sugar:
37
g
|
Vitamin A:
730
IU
|
Vitamin C:
0.7
mg
|
Calcium:
183
mg
|
Iron:
1.5
mg