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Saucy Toffee Ice Cream Pie Recipe


Skill Level:
6-8 servings

Feeling particularly saucy? Tantilize your taste buds with HERSHEY'S Saucy Toffee Ice Cream Pie Recipe. The perfect comination of sweet and salty.

Ingredients & Directions

Freeze Time
4 hours


Prevent your screen from going dark while you bake.


  • 4 cups
    vanilla or chocolate ice cream, slightly softened (1 L)
  • 6 oz
    prepared graham cracker crumb crust or chocolate crust (170 g)
  • 1 1/4 cups
  • 1 1/2 cups
    granulated sugar (375 mL)
  • 1 cup
    evaporated milk or 35% whipping cream (250 mL)
  • 1/4 cup
    butter or margarine (50 mL)
  • 1/4 cup
    golden corn syrup (50 mL)
  • salt


Equipment Needed 
stovetop Stovetop
measuring cups Measuring Cups
saucepan Saucepan
freezer Freezer

Spoon half of ice cream into prepared pie shell. Sprinkle 1/4 cup (50 mL) toffee bits over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.


If using homemade 9-inch (23 cm) graham cracker crumb crust, use the large amount of ice cream (1.5 L).


Sauce: Combine sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in remaining toffee bits. Cool, stirring occasionally. Makes 3 cups (750 mL) sauce.


Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator.


Saucy Toffee Ice Cream Sundaes: Place scoops of ice cream in individual dessert dishes; spoon toffee sauce over top.