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Oxmoor House Photo by: Oxmoor House

Chocolate-Toffee Ice Cream Pie

Enjoy a toffee crunch in every bite of this creamy, chocolaty treat!

Oxmoor House OCTOBER 2006

  • Yield: 8 servings (serving size: 1 slice)
  • Prep time: 12 Minutes
  • Other: 8 Hours, 20 Minutes


  • 1 1/2 cups caramel light ice cream (such as Edy's Slow Churned Light), softened
  • 1 (6-ounce) chocolate graham cracker crust
  • 8 miniature chocolate toffee bars, chopped and divided
  • 1 1/2 cups chocolate chunk low-fat ice cream (such as Healthy Choice), softened
  • 2 1/2 cups frozen fat-free whipped topping, thawed
  • 3 tablespoons fat-free chocolate sundae syrup


1. Spoon caramel ice cream evenly into chocolate crust; sprinkle with half of crushed toffee bars. Freeze 10 minutes.

2. Spoon chocolate chunk ice cream evenly over toffee layer. Freeze 10 minutes. Spread whipped topping evenly over chocolate ice cream layer. Drizzle with chocolate syrup, and sprinkle with remaining crushed toffee bars. Freeze at least 8 hours or overnight.

Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 32%
  • Fat: 9.6g
  • Saturated fat: 4.1g
  • Protein: 3.4g
  • Carbohydrate: 42.4g
  • Fiber: 1.1g
  • Cholesterol: 14mg
  • Iron: 0.6mg
  • Sodium: 190mg
  • Calcium: 60mg

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Chocolate-Toffee Ice Cream Pie Recipe