Toffee Ice Cream Layer Cake

  • Currently 4/5

Made this for Mom's birthday.  Big hit with all 11 of us!  Wouldn't mind a stronger toffee flavor.

1 cup chocolate wafer crumbs (about 20 cookies)
1/2 tsp cinnamon
2 Tbsp butter, melted
3 1.4 oz bars chocolate covered toffee, crushed, or 1 6 oz bag toffee bits
12 chocolate wafer cookies, broken up
1 qt coffee ice cream
1 qt chocolate ice cream
1 qt vanilla ice cream
1. Make Crust: 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.
Dish   Dessert

Candace Trotter

Member since Nov 2009

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