Cookies and Cream Ice Cream Pie

Preheat oven to 350°F (180°C)

In bowl, toss together chocolate wafer crumbs and butter until mixture clumps.

Press in thin layer over bottom and up to rim of 10-inch (25 cm) pie plate.

Bake in centre of oven just until firm, about 8 minutes.

Let cool on rack.

Let chocolate ice cream soften in refrigerator until spreadable, about 30 minutes.

Spoon into crust; spread evenly with palate knife.

Sprinkle with half of the cookie pieces.

Freeze until firm, about 1 hour.

Line large rimmed baking sheet with parchment paper, set in freezer to chill.

Using ice cream scoop, make 12 vanilla ice cream scoops and place on baking sheet and return to freezer to harden, about 1 hour.

Arrange ice cream scoops over pie; sprinkle with remaining cookie pieces.

Drizzle sauce over surface.

Freeze until firm, about 4 hours.

Preheat oven to 350ºF (180ºC)

In large bowl, beat butter, brown and granulated sugars until fluffy; beat in egg and vanilla.

In separate bowl, whisk together flour, baking soda and salt; sprinkle over butter mixture and stir until blended.

Sprinkle with chocolate chips and toffee bits; stir to combine evenly.

Drop by rounded tablespoonfuls (15 mL) about 2 inches (5 cm) apart onto parchment paper lined or greased rimless baking sheets.

Bake one sheet at a time, in center of
oven until just golden brown on edges and bottom, about 10 minutes

Let cool on sheet on rack for 5 minutes; transfer cookies to rack and let cool completely.

In small saucepan, heat cream with butter over medium heat until bubbles form around edge of pan.

Remove from heat, stir in chocolate and vanilla until smooth.

Let cool to room temperature.