6 ice cream sugar cones
1/2 c. toffee bits
3 T. butter, melted
2 c. finely chopped peeled fresh peaches
1/2 c. sugar
2 T. fresh lemon juice
1 T. cornstarch
4 c. vanilla ice cream, softened
1 T. caramel ice cream topping
2 T. toffee bits
Break up the sugar cones and place in a food processor with the toffee bits. Pulse until coarsely ground. Drizzle with the butter, pulse just until blended. Press into the bottom and up the sides of an ungreased 9″ pie plate. Freeze at least 30 minutes.
In a saucepan, mix 1 c. peaches, sugar, lemon juice and cornstarch; cook over medium heat until thickened and bubbly. Reduce the heat to low, cook for 2 more minutes. Remove from heat and cool slightly. Stir in the remaining peaches, cool completely.
Reserve 1/2 c. peach mixture for topping, refrigerate, covered. Beat the ice cream with the remaining peach mixture until just blended. Pour into the crust. Freeze, covered, overnight. When ready to serve, top with reserved peach mixture, caramel topping and toffee bits.
You can usually find the toffee bits near the chocolate chips in the grocery store. You want the ones that are just toffee bits without chocolate covering. They might also be called brickle bits or butter brickle bits.