6 ice cream sugar cones
1/2 cup brickle toffee bits
3 tablespoons butter, melted
FILLING:
2 cups finely chopped peeled fresh peaches (about 2 large), divided
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
4 cups vanilla ice cream, softened if necessary
TOPPINGS:
1 tablespoon hot caramel ice cream topping
2 tablespoons brickle toffee bits
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. To serve, top with caramel topping, reserved peach mixture and toffee bits.
TOTAL TIME: Prep: 15 min. + freezing Cook: 5 min.
YIELD: 8 servings.
Nutrition Facts
1 piece: 379 calories, 18g fat (10g saturated fat), 47mg cholesterol, 225mg sodium, 52g carbohydrate (44g sugars, 1g fiber), 3g protein.