The best delicious Toffee Ice-cream Layer Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Toffee Ice-cream Layer Cake recipe today!
Hello my friends, this Toffee Ice-cream Layer Cake recipe will not disappoint, I promise! Made with simple ingredients, our Toffee Ice-cream Layer Cake is amazingly delicious, and addictive, everyone will be asking for more Toffee Ice-cream Layer Cake.
What Makes This Toffee Ice-cream Layer Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Toffee Ice-cream Layer Cake.
Ready to make this Toffee Ice-cream Layer Cake Recipe? Let’s do it!
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1 c Chocolate-wafer crumbs (20)
1/2 ts Cinnamon
2 tb Butter or margarine, melted
1 qt Premium coffee ice cream
3 Toffee candy bars, crushed *
1 qt Premium chocolate ice cream
12 Choco-wafer cookies-broken
1 qt Premium vanilla ice cream
*These are 1.4 oz chocolate covered bars…you need three or you can
use 1 bag (6 oz) chocolate-covered toffee candy bits.
CRUST: Preheat oven to 350 degrees. 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 2/3 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: 4 squares (4 oz) unsweetened chocolate, coarsely
chopped 2/3 cup heavy or whipping cream 2/3 cup
sugar 2
Tablespoons butter or margarine 1 teaspoon vanilla
extract
Combine chocolate and cream in 1-quart microwaveproof bowl. Microwave
on High 1 1/2 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 1
1/2 to 2 minutes, stirring after 1 minute, until warm and smooth.)
Makes 1 2/3 cups.
Yields
12 Servings
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