Strawberry-Almond Heath Bar Ice Cream Pie
Sugar cone crust (recipe follows)
1 pint strawberry ice cream, softened
1 cup toffee almond bits (see note)
1 cup whipping cream, chilled
½ cup confectioners’ sugar
½ teaspoon pure almond extract
Make sugar cone crust; set aside.
To prepare the filling, spread half of the strawberry ice cream across the bottom of the prepared crust, smoothing the top with a spatula. Sprinkle 1/2 cup of the toffee bits evenly over the ice cream. Repeat with the remaining ice cream and toffee bits. Place the pie in the freezer while you continue with the recipe.
Combine the whipping cream, confectioners’ sugar and almond extract in a medium-size mixing bowl and beat with an electric mixer until soft peaks form. Remove the pie from the freezer and spread the whipped cream on top. Cover with plastic wrap and freeze until completely set, at least 3 hours and up to 1 week. Makes 8 servings.
Sugar cone crust: Spray a 9-inch pie pan with cooking spray and set aside. Preheat oven to 350 F. Place 11 to 12 sugar cones in the work bowl of a food processor and process until they are finely ground. Combine the crumbs, 5 tablespoons unsalted melted butter (cooled slightly) and 2 tablespoons sugar in a medium-size mixing bowl and stir with a fork until the crumbs are moistened.
Press into the bottom and up the sides of the prepared pan, packing tightly with your fingertips. Bake on center oven rack 6 to 8 minutes, until crisp. Let cool completely before filling. (The crust can be wrapped in plastic wrap and frozen for up to a month.)
Note: An additional 1/4 cup toffee bits can also be sprinkled on top of the pie.
PER SERVING (with additional toffee bits): Cal 519 (55% fat) Fat 32 g (19 g sat) Trace fiber Chol 76 mg Sodium 167 mg Carb 56 g Calcium 98 mg
SOURCE: Icebox Pies: 100 Scrumptious Recipes for No-Bake No-Fail Pies
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