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Chocolate Hazelnut Toffee Ice Cream Pie

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
Keyword chocolate hazelnut pie, toffee ice cream pie
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings 16 serves up to 16
Calories 469kcal
Author Toni Dash


  • 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


  • 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.


The bulk of the recipe time is the freezing of the pie.


Calories: 469kcal | Carbohydrates: 53g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 72mg | Sodium: 259mg | Potassium: 315mg | Fiber: 2g | Sugar: 37g | Vitamin A: 730IU | Vitamin C: 0.7mg | Calcium: 183mg | Iron: 1.5mg