Coffee-Toffee Ice Cream Cake
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- 1 lb
- frozen pound cake, thawed
- 2 pt
- coffee ice cream, softened
- 1.33 c
- hot fudge topping
- toffee candy bars, crushed
- 1 c
- heavy cream, whipped
1Cut cake into 1/3" slices and halve each slice diagonally.
2You will have triangular pieces of cake.
3Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pieces.
4Spread half the ice cream over cake.
5Freeze until firm, about 1 hour.
6Spread half the fudge topping over ice cream and sprinkle with half the crushed toffee bars.
7Repeat layering with remaining cake, ice cream, fudge topping and candy.
8Cover tightly with plastic wrap and freeze until ice cream is set.
9Before serving, remove pan sides.
10Place cake on platter.
11Spread some whipped cream on sides of cake.
12Pipe rosettes of cream around edge of cake.