Sweet and Salty Ice Cream Pie

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    For the pie:

  • 2 cups pretzels, finely ground
  • 1/2 cup butter, melted
  • 4 tablespoons sugar
  • 1 1/2 quarts vanilla ice cream
  • 5 1.4-ounce chocolate covered toffee bars, crushed
  • 1/2 cup salted peanuts
  • For the caramel sauce:

  • 1 cup light brown sugar, lightly packed
  • 4 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla


  1. Preheat oven to 350°.
  2. In large bowl, combine pretzels, butter and sugar.
  3. Press mixture into bottom and up sides of 9-inch pie plate.
  4. Bake 10 minutes. Let cool completely.
  5. Remove ice cream from freezer and let soften 5 minutes.
  6. Place ice cream in bowl of electric mixer.
  7. Mix until smooth.
  8. Add crushed toffee bars and peanuts.
  9. Mix to combine.
  10. Pour mixture into cooled crust.
  11. Cover and freeze until completely firm.
  12. To make caramel sauce, combine brown sugar, butter, heavy cream and salt in medium saucepan.
  13. Bring to boil and boil 5 to 7 minutes or until sauce begins to thicken.
  14. Remove from heat and add vanilla.
  15. Let cool.
  16. Serve pie with caramel sauce.
  17. Garnish with extra toffee pieces and peanuts.

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