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ShareToffee Ice-Cream Layer Cake
Prep: 25 mins
Freeze: 24 hrs
- 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 1.4 ounce bars 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.
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Prepare cake. Wrap and freeze up to 1 week.
Nutrition Facts
- Servings Per Recipe 12
- Calories(kcal)505,
- Protein(gm)5,
- Carbohydrate(gm)47,
- Fat, total(gm)34,
- Cholesterol(mg)93,
- Saturated fat(gm)16,
- Sodium(mg)262,
- Percent Daily Values are based on a 2,000 calorie diet
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