Toffee Ice-Cream Layer Cake
Yield
12 servingsPrep
140 minCook
10 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chocolate wafer crumbs
|
* |
| ½ | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
butter
melted |
|
| 1 | quart |
ice cream
premium coffee |
*
|
| 3 | each |
toffee candy bar
crushed |
* |
| 1 | quart |
ice cream
premium chocolate |
*
|
| 12 | each |
chocolate wafer cookies
broken |
* |
| 1 | quart |
ice cream
premium vanilla |
*
|
| 4 | squares |
unsweetened chocolate
4 ounces each, unsweetened |
|
| ⅔ | cup |
heavy whipping cream
|
|
| ⅔ | cup |
sugar
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chocolate wafer crumbs
|
* |
| 2.5 | ml |
cinnamon
|
|
| 3E+1 | ml |
butter
melted |
|
| 0.9 | l |
ice cream
premium coffee |
*
|
| 3 | each |
toffee candy bar
crushed |
* |
| 0.9 | l |
ice cream
premium chocolate |
*
|
| 12 | each |
chocolate wafer cookies
broken |
* |
| 0.9 | l |
ice cream
premium vanilla |
*
|
| 4 | squares |
unsweetened chocolate
4 ounces each, unsweetened |
|
| 158 | ml |
heavy whipping cream
|
|
| 158 | ml |
sugar
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 5 | ml |
vanilla extract
|
|
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.
