Kick off August with this Delicious Peach Ice Cream Pie
August is the month to celebrate two of the very best things in life: peaches and ice cream. I guess it’s more specifically ice cream cake, but any form of ice cream is delicious in my mind! Peaches are definitely a favorite fruit for everybody in the summertime. The peak time for this perfect, fuzzy fruit is from late June to the end of August.
That is why it felt like the stars aligned when I found this amazing recipe that combines both of those things into one: a peach ice cream pie! With tons of swirly caramel and toffee to bring along for the ride.
I came across this recipe and I was so excited to make it for my family. When you look at the recipe the crust is actually made up of ice cream cones, bits of brickle English toffee, and butter. I thought that was so brilliant to make a crust for ice cream pie out of cones! I think cones are highly underrated and I don’t know why I never thought of trying this for a crust before. Unfortunately I wasn’t able to make my crust with the cones I was so eager about because I didn’t have any on hand and I was too impatient to wait any longer to make this pie than necessary :) So I used my favorite type of vanilla crust which is crushed up golden Oreos and butter. I can’t wait to make this with the ice cream cones because I think that would tie in really well with the ice cream theme and flavor, but any type of crust would work there, including a classic graham cracker crust.
You use a tub of any vanilla ice cream and just let it soften up a bit, and then you mix it with this lovely, simple peach pie filling . Let bubble on the stove then cool down all the way before you mix it in with the ice cream.
Then comes the caramel! I never knew that caramel and peaches were really a thing that go together, but you know it was a match made in heaven when you take your first bite of this pie. You also get that rich caramel flavor from the toffee bits, and now I know that these two flavors work magically together!
What are your tried and true ways to use peaches this time of year? Do you usually eat fresh peaches or bake them into something like a peach pie? Please share your thoughts in the comments below.
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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
Directions:
Add Recipe to Cook'n
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That is why it felt like the stars aligned when I found this amazing recipe that combines both of those things into one: a peach ice cream pie! With tons of swirly caramel and toffee to bring along for the ride.
I came across this recipe and I was so excited to make it for my family. When you look at the recipe the crust is actually made up of ice cream cones, bits of brickle English toffee, and butter. I thought that was so brilliant to make a crust for ice cream pie out of cones! I think cones are highly underrated and I don’t know why I never thought of trying this for a crust before. Unfortunately I wasn’t able to make my crust with the cones I was so eager about because I didn’t have any on hand and I was too impatient to wait any longer to make this pie than necessary :) So I used my favorite type of vanilla crust which is crushed up golden Oreos and butter. I can’t wait to make this with the ice cream cones because I think that would tie in really well with the ice cream theme and flavor, but any type of crust would work there, including a classic graham cracker crust.
You use a tub of any vanilla ice cream and just let it soften up a bit, and then you mix it with this lovely, simple peach pie filling . Let bubble on the stove then cool down all the way before you mix it in with the ice cream.
Then comes the caramel! I never knew that caramel and peaches were really a thing that go together, but you know it was a match made in heaven when you take your first bite of this pie. You also get that rich caramel flavor from the toffee bits, and now I know that these two flavors work magically together!
What are your tried and true ways to use peaches this time of year? Do you usually eat fresh peaches or bake them into something like a peach pie? Please share your thoughts in the comments below.
Toffee-Peach Ice Cream Pie
A sugar cone and brickle crust, fresh peaches and ice cream—you can't go wrong! Top with hot caramel for a delectable frozen treat. —Kim Ciepluch, Kenosha, Wisconsin
Prep time:
Serving size: 8
Calories per serving: 867
Ingredients:
Serving size: 8
Calories per serving: 867
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
Directions:
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.
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.
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.
Source: tasteofhome.com
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.
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.publicdomainpictures.net
- www.tasteofhome.com
- www.pikist.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
