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Toffee Ice-Cream Layer Cake

Makes: 12  servings Bake 350°F 10 mins 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 1.4ounce 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


Make Crust::

1. 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
  • cal.(kcal)505,
  • Fat, total(g)34,
  • chol.(mg)93,
  • sat. fat(g)16,
  • carb.(g)47,
  • pro.(g)5,
  • sodium(mg)262,
  • Percent Daily Values are based on a 2,000 calorie diet