Toffee ice-cream layer cake

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 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.

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