INGREDIENTS
CRUST:
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6 ice cream sugar cones
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1/2 cup toffee bits
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3 tablespoons butter, melted
FILLING:
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2 cups finely chopped peeled fresh peaches (about 2 large), divided (We like StarFire)
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1/3 cup sugar
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1 1/2 tablespoons lemon juice
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1 tablespoon cornstarch
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4 cups good vanilla ice cream, softened
TOPPINGS:
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1 tablespoon caramel sauce
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2 tablespoons toffee bits
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INSTRUCTIONS
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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.
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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.
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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.
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To serve, top with caramel, reserved peach mixture, and toffee bits.
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| Adapted from Taste of Home