Coffee-Toffee Ice Cream Cake
Submitted by lizzz
Layered frozen dessert with pound cake, coffee ice cream, hot fudge, and crushed Heath bars, finished with piped whipped cream. Five ingredients, zero baking, all showmanship.
YIELD
1 cakePREP
20 minCOOK
0 minREADY
1 hrsThis frozen cake is basically an ice cream sundae that went to finishing school. Sliced pound cake lines the bottom of a springform pan, then layers of softened coffee ice cream, hot fudge, and crushed Heath bars stack up until you’ve built something truly spectacular.
It freezes solid overnight, then unmolds into a neat, impressive-looking cake. Whipped cream piped around the edges and over the sides turns it into a centerpiece that gets people reaching for their phones before their forks.
Five store-bought ingredients. No oven required. All glory.
Pro Tips
- Cut the pound cake into triangles. They tessellate neatly across the bottom of the pan, leaving fewer gaps than rectangles would.
- Freeze between each layer. An hour between the ice cream and fudge layers prevents everything from sliding into a muddy mess.
- Crush the Heath bars in their wrappers. A few solid hits with a rolling pin gives you a mix of chunky shards and fine toffee crumble, which is exactly what you want for texture.
Ingredients
Directions
Cut cake into ⅓ inch slices and halve each slice diagonally.
You will have triangular pieces of cake.
Line bottom of 9 inch springform pan with cake, filling in any spaces by cutting some slices into small pieces.
Spread half the ice cream over cake.
Freeze until firm, about 1 hour.
Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars.
Repeat layering with remaining cake, ice cream, fudge topping and candy.
Cover tightly with plastic wrap and freeze until ice cream is set.
Before serving, remove pan sides.
Place cake on platter. Spread some whipped cream on sides of cake.
Pipe rosettes of cream around edge of cake.
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