Saucy Brickle Ice Cream Pie

A recipe that does not even need to be baked. Cool and divine.


Saucy Brickle Ice Cream Pie


  • About 30 vanilla wafer cookies
  • About 1/2 gallon vanilla ice cream slightly softened
  • 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits 8-oz. pkg. , divided
  • 1-1/2 cups sugar
  • 1 cup evaporated milk
  • 1/4 cup butter or margarine 1/2 stick
  • 1/4 cup light corn syrup
  • Dash salt


  1. Butter bottom and sides of 9-inch pie plate; line with vanilla wafers. Spoon half of ice cream into prepared pie plate. Sprinkle 1/3 cup toffee bits over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.
  2. Prepare sauce by combining 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 1 cup toffee bits. Cool, stirring occasionally (sauce will thicken as it cools).
  3. Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator. Makes 8 servings.

BRICKLE ICE CREAM SUNDAES: Place scoops of ice cream in individual dessert dishes; spoon toffee sauce over top. Garnish with whipped topping and toffee bits.

  1. Makes 6 to 8 servings.

Recipe Notes

Recipe courtesy and reprinted with permission of the Hershey Company

No bake easy ice cream pie. A delightful blend of vanilla wafers, caramel sauce and Hershey brickle bits.