Toffee Ice Cream Pie

• 11 each chocolate wafer cookies
• 2 tablespoons butter melted
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon ground
• 1/2 cup heavy whipping cream
• 1 teaspoon instant coffee, espresso or instant coffee powder
• 6 ounces chocolate (semi-sweet) pieces
• 1 teaspoon vanilla extract
• 4 pints ice cream coffee-toffee-crunch
• 1 x whipped cream for topping, optional

1. CRUST: Heat oven to 350F (180C).
2. Blend crackers, butter, sugar and cinnamon in food processor.
3. Scrape into a 9-inch pie plate.
4. Pat in even layer over bottom and up sides.
5. Bake in a 350F (180C) oven for 8 minutes.
6. Cool completely on rack.
7. SAUCE: Heat cream and espresso powder in small saucepan.
8. Remove from heat.
9. Stir in chocolate and vanilla until smooth.
10. Let cool.
11. Place ice cream in refrigerator for 30 minutes.
12. Spread half the ice cream in even layer in baked shell.
13. Drizzle with half the sauce.
14. Repeat with remaining ice cream and sauce.
15. Freeze for up to 2 weeks.
16. Remove from freezer 20 minutes before serving.
17. Serve with whipped cream, if desired.

chocolate wafer cookies, butter, sugar, cinnamon ground, heavy whipping cream, instant coffee, chocolate, vanilla, pints ice cream coffee, whipped cream

Taken from recipeland.com/recipe/v/toffee-ice-cream-pie-4800 (may not work)