Introduction:
This Heath Bar Ice Cream Pie recipe is a perfect dessert for any occasion. With a crunchy Heath Bar crust, creamy vanilla ice cream filling, and topped with chocolate and caramel drizzle, this pie is sure to be a hit with your family and friends. It’s easy to make and will have everyone coming back for seconds!
Preparation time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Serves: 8
Ingredients:
- 1 1/2 cups crushed Heath Bar candy bars
- 1/2 cup melted butter
- 1 quart vanilla ice cream, softened
- 1/2 cup chocolate syrup
- 1/2 cup caramel sauce
Instructions:
- In a bowl, mix together crushed Heath Bar candy bars and melted butter.
- Press the mixture into a 9-inch pie dish to form the crust. Freeze for 10 minutes.
- Scoop the softened vanilla ice cream onto the crust and spread it evenly. Freeze for 1 hour.
- Drizzle chocolate syrup and caramel sauce over the ice cream layer.
- Freeze for an additional 2 hours or until set.
- Slice and serve the Heath Bar Ice Cream Pie cold. Enjoy!
Nutrition Information:
Calories: 380 || Carbohydrates: 45g || Protein: 4g || Fat: 21g || Fiber: 2g
What I Love About This Recipe?
- The combination of crunchy Heath Bar candy bars and creamy vanilla ice cream is irresistible.
- It’s a no-bake dessert, making it perfect for hot summer days.
- The chocolate and caramel drizzle adds an extra layer of flavor and decadence.
- It’s easy to customize by using different flavors of ice cream or toppings.
- It’s a crowd-pleaser and perfect for parties or gatherings.
What To Avoid While Making this Recipe?
- Avoid overmixing the Heath Bar crust to ensure a crunchy texture.
- Avoid using ice cream that is too hard, as it will be difficult to spread in the pie dish.
- Avoid adding too much chocolate or caramel sauce, as it may overpower the flavors of the pie.
- Be careful not to freeze the pie for too long, as it may become too hard to slice and serve easily.
- Avoid serving the pie at room temperature, as it will melt quickly. Keep it frozen until ready to serve.