2 cups (500 mL) dulce de leche ice cream
3 (39 g each) chocolate-covered toffee bars, chopped
6 cups (1.5 L) chocolate ice cream
1 cup (250 mL) chocolate sauce
1-1/2 cups (375 mL) chocolate wafer crumbs
1/4 cup (60 mL) butter, melted
Crust: In bowl, stir crumbs with butter until moistened. Press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
Spoon dulce de leche ice cream into crust, pressing and smoothing top. Sprinkle with half of the chocolate bars. Freeze until firm, about 1-1/2 hours.
Using ice cream scoop, scoop chocolate ice cream into balls and arrange in layers on top. Sprinkle with remaining chocolate bars. Freeze until firm, about 3 hours. (Make-ahead: Wrap in plastic wrap; wrap in heavy-duty foil or place in airtight container and freeze for up 1 week.)
Serve with chocolate sauce.
Tip: Try a variety of flavours. For instance, replace dulce de leche with butterscotch ripple, caramel or pralines-and-cream ice cream. Replace the chocolate with Heavenly Hash or chocolate brownie.
More about thie amazing recipe on: www.cbc.ca