heath bar ice cream pie
Today’s post goes out to my beautiful mom for Mother’s Day!
She is pretty much a rockstar. In addition to being an incredible artist (remember when newspaper fashion ads used to be hand-sketched — yep, that was her!), she is also a super savvy businesswoman and has built an amazing company designing cross-stitch patterns for about 15 years. (Fun fact – it’s named Lizzie*Kate after my sister, Sarah Elizabeth, and me, Alison Kate.) But then she also lives this amazing life outside of work, being a serious road-biker with my dad, volunteering weekly to run a really cool group for young Latino moms, traveling to really cool places, and of course…whipping up all sorts of deliciousness in the kitchen. Even with a busy schedule, she made it a point when we were growing up to make mealtimes a meaningful priority, and taught my sister and I the value of healthy, homecooked meals. And…the joy of desserts. :)
More than anything, she has been an amazing mother, and a great wife to my dad for 34 years and counting. She is a total inspiration to me, and grateful for everything I have learned from her. And forever changed by her love. She’s the best!
And as a fun shout out, thought I would share a toffee ice cream pie that we used to make together back in the day. It celebrates one of our favorite indulgences — the oh-so-delicious Heath Bar! And it also features a yummy Oreo crust, and lots of hot fudge and caramel drizzle. Super-easy and super-yummy. You’ll love it.
Hope you all have a wonderful Mother’s Day. I love you, Mom!!
If you cannot find toffee ice cream, you can buy vanilla ice cream and mix additional toffee bars and caramel sauce into the ice cream when softened.
This recipe would also be terrific with Twix or Snickers bars!
- 25 Oreo cookies
- 6 Tbsp. butter, melted
- 1.5 quarts Heath Bar or toffee ice cream, softened (**see tip for homemade toffee ice cream**)
- 1 (12 oz.) bag miniature Heath Bars, crumbled into small pieces
- hot fudge sauce, for topping
- hot caramel sauce, for topping
Finely ground the Oreos in a food processor. (You can also do this by hand by placing the Oreos in a thick plastic bag, and then use a rolling pin to crush them.) Stir the melted butter in with the Oreo until it is evenly mixed. Transfer to a 9-inch pie crust, and press the mixture into the sides to make an even crust.
Spoon the softened ice cream into the crust, and then use a spoon or spatula to even out the top. Sprinkle with the crumbled Heath bars, and then freeze for 2-4 hours or until ice cream is solid.
Serve drizzled with caramel and hot fudge sauce.