Recipe! Butter Brickle Ice Cream Pie!

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Butter Brickle Ice Cream Pie

With temperatures reaching 100 degrees or over at my home, I wish for a dessert to keep my cool. Taste of Home has come to the rescue with this Butter Brickle Ice Cream Pie.

1/2 gallon vanilla ice cream, softened, divided
1 graham cracker crust (9 inches)
1/2 cup English toffee bits or almond brickle chips

1 cup sugar
1 can (5 ounces) evaporated milk, divided
1/4 cup dark corn syrup
1/4 cup butter, cubed
1/8 teaspoon salt
1 tablespoon cornstarch
1/2 cup English toffee bits or almond brickle chips

Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm.
In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture.
Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving.
Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie. 

Thanks The Thrifty Things!
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Master reviewer of all types of products. Love XL Fountain Sodas!! Cheer Mom extraordinaire. Socialite to all things small town and founder of Come socialize and connect with me.


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