Toffee Ice-Cream Layer Cake

Makes: 12 servings
Prep: 25 minutes
Freeze: 24 hours
 

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.

Nutrition Facts

  • Servings Per Recipe 12 servings
  • Calories 505,
  • Total Fat (g) 34,
  • Saturated Fat (g) 16,
  • Cholesterol (mg) 93,
  • Sodium (mg) 262,
  • Carbohydrate (g) 47,
  • Protein (g) 5,
  • Percent Daily Values are based on a 2,000 calorie diet
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