Toffee Ice-Cream Layer Cake
Submitted by Dnky
Frozen layer cake with coffee, chocolate, and vanilla ice cream stacked on a cinnamon chocolate wafer crust, loaded with crushed toffee bars and served with homemade hot fudge sauce.
YIELD
12 servingsPREP
140 minCOOK
10 minREADY
10 hrsThis is the dessert you make when you want people to lose their minds at the table.
A cinnamon-spiked chocolate wafer crust gets baked in a springform pan, then layered with three quarts of premium ice cream: coffee first, then chocolate, then vanilla. Between each layer, crushed toffee candy bars and broken chocolate wafers add crunch and surprise.
Freeze it overnight, unmold it from the springform, and slice it into tall, gorgeous wedges that show off all those layers.
The homemade hot fudge sauce takes it completely over the edge. Unsweetened chocolate melted with cream, sugar, butter, and vanilla, microwaved in minutes, and poured warm over each frozen slice. Make-ahead friendly up to a week in the freezer.
Pro Tips
- Soften each ice cream just enough to spread, but not so much that it’s melting. Soupy ice cream refreezes with ice crystals and a grainy texture.
- Freeze for a full hour between layers. Rushing this step means the layers bleed into each other and you lose that clean, striped look.
- Pull the cake to the fridge 20 minutes before serving. It needs to temper slightly so you can slice through without shattering.
- The hot fudge sauce keeps in the fridge for 3 days. Reheat it gently in the microwave, stirring halfway, until pourable.
Ingredients
Directions
*These are 1.4 ounces chocolate covered bars. you need three or you can use 1 bag (6 ounces) chocolate-covered toffee candy bits.
CRUST: Preheat oven to 350℉ (180℃).
Combine cookie crumbs and cinnamon in small bowl.
Gradually stir in butter until crumbs are evenly moistened.
Press into bottom of 9-inch springform pan.
Bake 10 minutes.
Cool completely on wire rack.
Soften coffee ice cream slightly.
Quickly spread onto crust and sprinlke with ⅔ cup toffee candy.
Freeze until firm, 1 hour.
Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke top with broken chocolate wafers.
Freeze 1 hour.
Soften vanilla ice cream slightly; spread on top and sprinlke with remaining toffee candy.
Cover top and freeze overnight.
(Can be made ahead. Wrap well and freeze up to 1 week.) Unwrap cake and refrigerate 20 minutes.
Remove side of pan.
Serve with Hot Fudge Sauce (recipe follows).
HOT FUDGE SAUCE: Combine 4 squares chocolate and heavy whipping cream in 1-quart microwaveproof bowl.
Microwave on High 1½ minutes.
Stir until chocolate is completely melted.
Stir in sugar.
Microwave 1 minute more.
Stir to dissolve sugar, then stir in butter and vanilla until smooth.
Serve warm.
(Can be made ahead.)
Cool.
Cover and refrigerate up to 3 days.
Microwave on High 1½ to 2 minutes, stirring after 1 minute, until warm and smooth.
Comments
