Toffee Ice-Cream Layer Cake

Ingredients

• 1  cup (20 cookies) chocolate-wafer crumbs
• 1/2  teaspoon ground cinnamon
• 2  tablespoons butter or margarine, melted
• 1  quart premium coffee ice cream
• 3  bars (1.4 oz. each) chocolate-covered toffee candy, crushed or 1 bag (6 oz.) chocolate-covered toffee candy bits, divided
• 1  quart premium chocolate ice cream
• 12  chocolate-wafer cookies, broken up
• 1  quart premium vanilla ice cream

Directions

1. Make Crust: Heat oven to 350 degree F. Combine cookie crumbs and cinnamon in bowl. Stir in butter until crumbs are moistened. Press into the bottom of a 9-inch springform pan. Bake 10 minutes. Cool.

2. Refrigerate coffee ice cream to soften slightly, 30 minutes. Quickly spread onto cooled crust and sprinkle with 2/3 cup of the toffee candy. Freeze until firm, 1 hour.

3. Refrigerate chocolate ice cream to soften slightly, 30 minutes. Quickly spread onto coffee layer and sprinkle top with broken chocolate wafers. Freeze 1 hour. Repeat, softening vanilla ice cream; spread on top of chocolate layer and sprinkle with remaining toffee candy. Cover and freeze overnight.

4. To serve, unwrap cake and refrigerate 20 minutes. Run a small sharp knife around edge of pan. Loosen side of pan and transfer cake to platter. Makes 12 servings.

Make-Ahead Tip: Prepare cake. Wrap and freeze up to 1 week.