Description
A creamy, frozen treat topped with whipped cream and more chocolate toffee.
Ingredients
Units
Scale
- 1 9-inch prepared chocolate graham cracker or cookie pie crust
- 3 cups vanilla ice cream
- 1/2 cup marshmallow cream
- 1/2 cup milk chocolate toffee bits
- 8 ounces heavy whipping cream
- 2 tablespoons powdered sugar
- Toffee bits for garnish
Instructions
- Remove the ice cream from the freezer and let it soften for 10-15 minutes.
- Place the measured ice cream into a blender and add the marshmallow cream and toffee bits. Blend until well combined.
- Pour the mixture into the pie shell and place it in the freezer for at least 3 hours.
- Beat whipping cream and powdered sugar until soft peaks form.
- Remove the pie from the freezer and top with whipped cream, then garnish with more toffee bits to your liking.
Notes
- Be sure to use leveled amounts of ice cream when measuring; more than 3 cups will cause the ingredients to overflow the pie shell.
- Make it easier by using prepared cool-whip topping instead of whipped cream.
- Try using other ice cream flavors and ingredient combinations.
