Toffee-Peach Ice Cream Pie

INGREDIENTS

CRUST:

• 6 ice cream sugar cones

• 1/2 cup toffee bits

• 3 tablespoons butter, melted

FILLING:

• 2 cups finely chopped peeled fresh peaches (about 2 large), divided (We like StarFire)

• 1/3 cup sugar

• 1 1/2 tablespoons lemon juice

• 1 tablespoon cornstarch

• 4 cups good vanilla ice cream, softened

TOPPINGS:

• 1 tablespoon caramel sauce

• 2 tablespoons toffee bits

INSTRUCTIONS

1. Pulse sugar cones and toffee bits in a food processor until coarsely ground. Drizzle with butter; pulse just until blended. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze at least 30 minutes.

2. In a small saucepan, mix 1 cup peaches, sugar, lemon juice and cornstarch; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool slightly. Stir in remaining peaches; cool completely.

3. Reserve 1/2 cup peach mixture for topping; refrigerate, covered. Beat ice cream and remaining peach mixture just until blended. Pour into crust. Freeze, covered, overnight.

4. To serve, top with caramel, reserved peach mixture, and toffee bits.

| Adapted from Taste of Home