coffee-toffee ice cream cake

★★★★★ 1 Review
Ruthianth avatar
By Rachael Ritter
from Louisville, KY
serves 8

Ingredients For coffee-toffee ice cream cake

  • 1 lb
    frozen pound cake, thawed
  • 2 pt
    coffee ice cream, softened
  • 1.33 c
    hot fudge topping
  • 3
    toffee candy bars, crushed
  • 1 c
    heavy cream, whipped

How To Make coffee-toffee ice cream cake

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

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