Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Chocolate-wafer crumbs (20) |
½ teaspoon | Cinnamon |
2 tablespoons | Butter or margarine, melted |
1 quart | Premium coffee ice cream |
3 \N | Toffee candy bars, crushed * |
1 quart | Premium chocolate ice cream |
12 \N | Choco-wafer cookies-broken |
1 quart | Premium vanilla ice cream |
\N \N | chopped 2/3 cup heavy or whipping cream 2/3 cup |
\N \N | Tablespoons butter or margarine 1 teaspoon vanilla |
\N \N | extract |
*These are 1⅖ 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 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: 4 squares (4 oz) unsweetened chocolate, coarsely sugar 2
Combine chocolate and 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 1 ½ to 2 minutes, stirring after 1 minute, until warm and smooth.) Makes 1 ⅔ cups.