Pastel helado de tofe

Ingredientes

• 1 3/4 cups Biscoff cookie crumbs (about 28–30 cookies)
• 6 tbsp unsalted butter, melted
• 1 tbsp brown sugar
• 1/4 tsp salt
• 1.5 quarts vanilla ice cream or toffee ice cream (slightly softened)
• 3/4 cup Heath toffee bits
• 1/2 cup caramel sauce (optional)
• 1/2 cup chocolate shavings

Preparación

1. 1

   Add Biscoff cookies to a food processor and pulse until they become fine crumbs (you can also place them in a zip-top bag and crush them with a rolling pin). In a medium bowl, combine the cookie crumbs, melted butter, brown sugar, and salt. Stir until the mixture resembles wet sand.

2. 2

   Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to pack it tightly and evenly. Freeze the crust for 15–20 minutes while you prepare the filling.

3. 3

   Let the ice cream sit at room temperature for 5–10 minutes, just until softened enough to stir. Do not let it fully melt!In a large bowl, gently fold together the softened ice cream, toffee bits, and caramel sauce, if using.

4. 4

   Spoon the ice cream mixture into the chilled Biscoff crust. Smooth the top with a spatula.

5. 5

   Cover the pie tightly with plastic wrap or foil and freeze for at least 4 hours, or until completely firm (overnight is best for clean slices).

6. 6

   Before serving, top the pie with chocolate shavings. Let the pie sit at room temperature for 5–10 minutes before slicing.