Toffee Ice Cream Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Ice cream, Pies & past | 12 | Servings | |
INGREDIENTS
| 1 | 11 crackers chocolate | |
| graham crackers | ||
| 2 | T | Butter, melted |
| 1 | T | Sugar |
| 1/2 | t | Ground cinnamon |
| 1/2 | c | Heavy cream |
| 1 | t | Espresso powder or instant |
| coffee powder | ||
| 6 | oz | Semisweet chocolate pieces |
| 1 | t | Vanilla |
| 4 | pt | Coffee-toffee-crunch ice |
| cream | ||
| Whipped cream, for topping | ||
| optional |
INSTRUCTIONS
CRUST: Heat oven to 350. Blend crackers, butter, sugar and cinnamon in food processor. Scrape into a 9-inch pie plate. Pat in even layer over bottom and up sides. Bake in a 350 oven for 8 minutes. Cool completely on rack. SAUCE: Heat cream and espresso powder in small saucepan. Remove from heat. Stir in chocolate and vanilla until smooth. Let cool. Place ice cream in refrigerator for 30 minutes. Spread half the ice cream in even layer in baked shell. Drizzle with half the sauce. Repeat with remaining ice cream and sauce. Freeze for up to 2 weeks. Remove from freezer 20 minutes before serving. Serve with whipped cream, if desired. Typed by Ethel Snyder <essie49@juno.com> Date: July 24, 1997 Recipe by: Family Circle magazine -- 2/18/97 Posted to MC-Recipe Digest V1 #689 by essie49@juno.com (Ethel R Snyder) on Jul 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 131
Total Fat: 15.3g
Cholesterol: 38.1mg
Sodium: 22.4mg
Potassium: 23.1mg
Carbohydrates: 12.7g
Fiber: <1g
Sugar: 1.9g
Protein: 1.3g