Ingredients
6 ice cream sugar cones1/2 cup brickle toffee bits3 tablespoons butter, meltedFILLING:2 cups finely chopped peeled fresh peaches (about 2 large), divided 1/2 cup sugar2 tablespoons lemon juice1 tablespoon cornstarch4 cups vanilla ice cream, softened if necessaryTOPPINGS:1 tablespoon hot caramel ice cream topping2 tablespoons brickle toffee bits
Preparation
Pulse sugar cones and toffee bits in a food processor until coarsely ground. Drizzle with butter; pulse just until blended. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze at least 30 minutes.
In a small saucepan, mix 1 cup peaches, sugar, lemon juice and cornstarch; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool slightly. Stir in remaining peaches; cool completely.
Reserve 1/2 cup peach mixture for topping; refrigerate, covered. Beat ice cream and remaining peach mixture just until blended. Pour into crust. Freeze, covered, overnight. To serve, top with caramel topping, reserved peach mixture and toffee bits.
