Coffee-Toffee Ice Cream Cake
Yield
8 servingsPrep
30 minCook
0 minReady
150 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pound cake
frozen, thawed |
|
| 2 | pints |
coffee ice cream
softened |
*
|
| 1 ⅓ | cups |
hot fudge topping
|
* |
| 3 | each |
health bars
crushed |
* |
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pound cake
frozen, thawed |
|
| 946 | ml |
coffee ice cream
softened |
*
|
| 315 | ml |
hot fudge topping
|
* |
| 3 | each |
health bars
crushed |
* |
| 237 | ml |
heavy whipping cream
whipped |
|
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.
Serves 8-10.
