Not many of us need a splurge on the Sunday after Thanksgiving, but this one’s just too good not to share. Next time you need a killer dessert for a dinner or party, make one of these. It’s incredibly rich, but worth every calorie.
Notes: This is my favorite kind of coffee ice cream to use in this recipe, and this is my favorite vanilla. Whatever kind you choose, make sure it’s a brand that doesn’t use milk with artificial growth hormones. For the cookies, I like to use Joe’s O’s (from Trader Joe’s) or Newman’s Own Organic Newman-O’s.
- 2 tablespoons Unsalted Butter, melted
- 20 Chocolate sandwich cookies, like Newman's Own
- ½ cup Toffee bits (like crushed Heath bar)
- 6 ounces Caramel sauce
- 1 pint coffee ice cream
- 1 ½ pints vanilla ice cream
- Preheat oven to 350. Break cookies into large pieces and place in a food processor. Pulse until cookies are in large crumbs, then pour in melted butter and pulse a few more times to combine. Press crumbs into a pie plate to form a crust and bake for 8 minutes. Let cool completely.
- Heat jar of caramel sauce according to package directions. Pour over crust, then sprinkle with toffee pieces. Place in the freezer for 15 minutes or until caramel is firm.
- Let coffee ice cream sit at room temperature for 10 minutes. Spoon into the pie and spread into an even layer with a spatula or spoon. Return to freezer for 30 minutes or until ice cream is hard.
- Let vanilla ice cream sit at room temperature for 10 minutes or until soft enough to spread with a spatula. Remove pie from freezer and spread vanilla ice cream over the coffee ice cream with a spoon or spatula until it's an even layer. Return to freezer. Let freeze for at least an hour before serving. If not eating immediately, cover with plastic wrap.