For butterscotch sauce: 1-1/3 cups packed gf brown sugar 3/4 cup light corn syrup 4 Tablespoons unsalted butter 2 Tablespoons water Pinch of salt 6 Tablespoons cream
For ice cream pie: Pamela’s shortbread cookies 3 Tablespoons unsalted butter, melted 2 quarts gf vanilla ice cream, softened 1/2 cup butterscotch sauce 1/2 cup peanuts, coarsely chopped 2 Snickers bars, chopped Chocolate Sauce
For chocolate sauce: 12 ounces gf bittersweet chocolate, chopped 1 cup cream 2 teaspoons vanilla
For butterscotch sauce: In a small heavy saucepan, over medium heat, combine brown sugar, corn syrup, butter, water and salt. Bring to a boil, stirring constantly for 2 minutes. Remove pan from heat to cool. When mixture is cool, stir in cream.
For ice cream pie: Using a food processor, reduce one box of Pamela’s Shortbread Cookies to small crumbs. Add melted butter and pulse a few times to mix.
Pour mixture into a springform pan, pressing evenly over bottom and up about an inch on sides. Cover with plastic wrap and freeze until crust is firm.
Cover frozen crust with 1/2 of the ice cream and spread evenly. Freeze until firm.
Spread 1/2 cup butterscotch sauce evenly over ice cream and sprinkle with peanuts. Freeze until firm.
Spread remaining ice cream over peanuts and freeze until firm.
Spread chopped Snickers bars evenly over ice cream, pressing them in gently. Freeze until firm.
For chocolate sauce: In a heavy saucepan, over medium heat, bring cream almost to a boil. Remove from heat and add chocolate and vanilla; whisking until chocolate is entirely melted and mixture is smooth. To reheat, place mixture in the top of a double boiler over simmering water.
To serve, let ice cream pie soften a little and run a warm knife around inside of pan. Remove sides of pan and cut pie into wedges. Decoratively drizzle chocolate sauce over ice cream wedges.
This ice cream pie is very easy to make, but it is time consuming because the pie must be frozen after each addition. Plan to make this a day before you want to serve it.