֍CCC֍ FROZEN DESSERTS - Toffee-Peach Ice Cream Pie Traditional Cache

Total Time: Prep: 15 minutes + freezing
Cook: 5 minutes
Makes: 8 servings

Ingredients
6 ice cream sugar cones
1/2 cup brickle toffee bits
3 tablespoons butter, melted
2 tablespoons lemon juice
24 whole graham crackers, halved
4 cups vanilla ice cream, softened if necessary
Filling:
2 cups finely chopped peeled fresh peaches (about 2 large), divided
1/2 cup sugar
Toppings:
1 tablespoon hot caramel ice cream topping
2 tablespoons brickle toffee bits

Directions
1. 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.
2. 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.
3. 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.