TOFFEE CHIP & BUTTER PECAN ICE CREAM PIE

Ingredients:

1 (16 oz. ) package ginger snaps

½ cup Butter, melted

1 (1.5 Quart) Butter Pecan Ice Cream softened

1(1.5 Quart)  Breyers Heath Blast Ice Cream, softened

Caramel syrup for garnish

Tofee Chips, for garnish

Whipping cream for garnish

Directions:

Make ginger snap dust for crust by placing 1 gingersnap at a time in a food processor.  Pour gingersnap dust into a large springform pan.  Pour melted butter into pan and mix gingersnap dust into the butter.  With a fork, press the mixture down on the bottom of the pan forming the crust.  Place springform pan in the freezer. 

Pour softened butter pecan ice cream into a large mixing bowl .Mix with a mixer . Remove pan from freezer and spread butter pecan ice cream over crust.  Place in the freezer.

Pour Heath Toffee Blast Ice Cream into a large mixing bowl.    Add about ¼ cup toffee bits. Mix with a mixer.  Remove pie from freezer .  Spread Toffee ice cream on top of Butter Pecan layer. Sprinkle Toffee Bits on top of Pie.

 Place in freezer .  Place in the freezer and freeze overnight. 

Carefully remove from freezer and using a knife dipped in hot water, scrape it along the sides of the springform pan and remove the sides of the pan. 

Serve with Caramel Sauce and Whipping Cream.

ingredients

the two ice creams

gingersnap dust

crust

softening butter pecan ice cream

butter pecan layer

softening toffee ice cream

adding toffee bits

toffee layer

ready to freeze

just out of freezer