6 ice cream sugar cones
1/2 cup toffee bits
3 tablespoons butter, melted
2 cups finely chopped peeled fresh peaches (about 2 large), divided (We like StarFire)
1/3 cup sugar
1 1/2 tablespoons lemon juice
1 tablespoon cornstarch
4 cups good vanilla ice cream, softened
1 tablespoon caramel sauce
2 tablespoons toffee bits
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, reserved peach mixture, and toffee bits.
| Adapted from Taste of Home