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Frozen Toffee Pie

Frozen toffee pie with creamy caramel ice cream, crushed Heath bar toffee pieces, and a chocolate wafer crust that shatters with crunchy bits. This no-bake toffee dessert is topped with whipped cream and extra Heath bar, then finished with a glossy caramel drizzle.
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Prep Time 20 minutes
freezing 5 minutes
Total Time 5 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate wafer crust
  • 24 chocolate wafer cookies Crushed into fine crumbs for a firm crust.
  • 6 tbsp butter Melted and mixed with crumbs to bind.
Toffee ice cream filling and toppings
  • 0.5 gallon vanilla or caramel ice cream Softened so it folds and spreads easily.
  • 6 Heath bars Crushed and divided; some mixed in and some used for topping.
  • 0.5 cup caramel sauce Used in layers and drizzled on top.
  • 1 cup whipped cream Topped at the end for a creamy finish.

Equipment

  • 1 sheet pan

Method
 

Make and freeze the crust
  1. Combine crushed chocolate wafer cookies and melted butter, then press the mixture into a 9-inch pie dish firmly.
  2. Freeze the crust for 15 minutes until set.
Assemble the frozen toffee filling
  1. Fold 4 crushed Heath bars into the softened vanilla or caramel ice cream, then spread the mixture over the frozen crust.
  2. Drizzle half the caramel sauce over the ice cream layer.
  3. Freeze for 4 hours until firm.
Top and finish
  1. Top the pie with whipped cream and scatter the remaining crushed Heath bars over the whipped cream.
  2. Drizzle the remaining caramel sauce over the top.
  3. Freeze for 1 more hour before slicing to ensure clean cuts.

Notes

For the cleanest slices, let the pie sit at room temperature for 3–5 minutes before cutting, then refreeze leftovers promptly. Store covered in the freezer up to 1 week; freezer yes. For a lighter swap, use reduced-fat ice cream and light whipped cream while keeping the same toffee and caramel layer structure.