Try this Toffee Ice Cream Pie recipe, or contribute your own.
Suggest a better descriptionCRUST: Heat oven to 350. Blend crackers, butter, sugar and cinnamon in food processor. Scrape into a 9-inch pie plate. Pat in even layer over bottom and up sides. Bake in a 350 oven for 8 minutes. Cool completely on rack. SAUCE: Heat cream and espresso powder in small saucepan. Remove from heat. Stir in chocolate and vanilla until smooth. Let cool. Place ice cream in refrigerator for 30 minutes. Spread half the ice cream in even layer in baked shell. Drizzle with half the sauce. Repeat with remaining ice cream and sauce. Freeze for up to 2 weeks. Remove from freezer 20 minutes before serving. Serve with whipped cream, if desired. Typed by Ethel Snyder
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 12 | ||
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Calories: 149 | ||
Calories from Fat: 105 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 25.6mg | 8 % | |
Sodium 20.9mg | 1 % | |
Potassium 66.9mg | 2 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 11.7g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 149
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