1 shortbread crust for a nine inch pie plate (you may buy this or make it yourself*)
1 container butter pecan ice cream (1.5 quarts)
1 cup Heath Bit O’ Brickle Chips for baking
½ - 1 cup toasted pecan chips**
¼ cup butterscotch caramel for drizzling and garnish
Whipping cream (whipped), for garnish
Place shortbread crust in the freezer, meanwhile soften ice cream. Once ice cream is softened 10 – 15 minutes, place in a large mixing bowl and beat. Add the Heath chips. Mix well.
Smooth ice cream mixture into the chilled shortbread crust, tightly cover and freeze for 8 hours or overnight.
Garnish with butterscotch caramel ,toasted pecans and piped whipping cream.
*To make a shortbread crust:
1 box Lorna Doone Shortbread Cookies
½ cup butter
1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.
2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Mix until the crumbs are moistened. Press into a greased 9 inch pie plate. Place in the freezer for at least 10 minutes.
**To toast pecan chips –
Preheat oven to 400 degrees Fahrenheit. Place pecan chips in a single layer on a cookie sheet. Put in preheated oven . Toast for about 10 minutes, stirring and checking every 3 minutes.
