Toffee-Peach Ice Cream Pie

• 6 ice cream sugar cones
• 1/2 cup brickle toffee bits
• 3 tablespoons butter, melted
• 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
• 1 tablespoon hot caramel ice cream topping
• 2 tablespoons brickle toffee bits

1. 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.
2. 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.
3. 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.

cream sugar cones, toffee bits, butter, peaches, sugar, lemon juice, cornstarch, vanilla ice cream, toffee bits

Taken from www.tasteofhome.com/recipes/toffee-peach-ice-cream-pie/ (may not work)