Total Time
1hr
Prep 1 hr
Cook 0 mins

If you like Butter Brickle ice cream, you'll love this delicious pie. The gingersnaps give it just the kick it needs!

Ingredients Nutrition

  • 1 14 cups crushed gingersnaps
  • 7 tablespoons butter, melted
  • 2 quarts vanilla ice cream, softened
  • 1 (12 ounce) packageheath toffee pieces
  • 12 cup brown sugar
  • 12 cup whipping cream
  • 12 cup almonds, toasted brown
  • 1 teaspoon vanilla

Directions

  1. Combine gingersnaps and 3 T of melted butter.
  2. Press into 9 inch pie plate and freeze.
  3. Combine ice cream and toffee bits.
  4. Mold into crust and freeze.
  5. For sauce, combine brown sugar, cream and 4 T butter.
  6. Bring to a boil and stir.
  7. Remove from heat.
  8. Add almonds and vanilla.
  9. Serve warm sauce over individual slices of pie.

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