Yield: 12 Servings
|1 cup||Chocolate-wafer crumbs (20)|
|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|
*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.