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Oxmoor House Photo by: Oxmoor House

Chocolate-Toffee Ice Cream Pie

You'll love the added crunch that toffee bits give this frozen pie. To quickly soften the ice cream, place it in a microwave-safe bowl, and microwave at HIGH 10 to 15 seconds.

Oxmoor House MARCH 2010

  • Yield: 8 servings (serving size: 1 wedge)
  • Prep time: 8 Minutes
  • Other: 8 Hours


  • 4 cups chocolate low-fat ice cream (such as Edy's), softened and divided
  • 1 (6-ounce) reduced-fat graham cracker crust
  • 1/4 cup fat-free chocolate syrup (such as Smucker's), divided
  • 1/4 cup milk chocolate toffee bits, divided
  • 2 cups fat-free frozen whipped topping, thawed


1. Spread 2 cups ice cream in bottom of crust; drizzle with 2 tablespoons chocolate syrup, and sprinkle with 2 tablespoons toffee bits. Spread remaining ice cream over toffee bits. Freeze 8 hours or until firm.

2. Top pie with whipped topping, and drizzle with remaining 2 tablespoons syrup; sprinkle with remaining 2 tablespoons toffee bits.

Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 0.0%
  • Fat: 7.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 2.2g
  • Protein: 3.8g
  • Carbohydrate: 46g
  • Fiber: 0.3g
  • Cholesterol: 8mg
  • Iron: 0.7mg
  • Sodium: 175mg
  • Calcium: 80mg

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Chocolate-Toffee Ice Cream Pie Recipe