Ultimate Toffee Ice Cream Cake Recipes

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COFFEE-TOFFEE ICE CREAM CAKE



Coffee-Toffee Ice Cream Cake image

I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time.

Provided by Kittencalrecipezazz

Categories     Frozen Desserts

Time P1D

Yield 1 cake

Number Of Ingredients 7

2 1/4 cups chocolate wafers or 2 1/4 cups vanilla wafers
3 cups chocolate ice cream, slightly softened
8 (5 ounce) Heath candy bars or 8 (5 ounce) english toffee, coarsely chopped, divided
4 tablespoons chocolate syrup, divided, to taste
3 tablespoons coffee liqueur, divided, to taste
3 cups vanilla ice cream, slightly softened
3 (5 ounce) crushed Heath candy bars (to garnish) (optional)

Steps:

  • Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
  • Spread the chocolate ice cream evenly over the crumbs.
  • Sprinkle 4 crushed Heath bars over the chocolate ice cream.
  • Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
  • Cover with the remaining 1 cup macaroons.
  • Layer the vanilla ice cream over the macaroons.
  • Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
  • Cover, and freeze at least 8 hours, or overnight.
  • When ready to serve, run a blade of a kitchen knife around the edges of the pan.
  • Remove the sides, and place the ice cream cake on a platter.
  • For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
  • Slice and serve-- Yummy!

CHOCOLATE TOFFEE CRUNCH ICE CREAM CAKE



Chocolate Toffee Crunch Ice Cream Cake image

I was perusing the ice cream cake recipes here and couldn't find what I had in mind so I made this one up. At our house we use gluten free cake mix, lactose free ice cream, and sugar free Cool Whip so please feel free to adapt this recipe to meet your dietary needs. The cake ingredients included are for the gluten free mix I make. If your cake calls for more or less, eggs, water, or oil, make sure to use the necessary changes. Cook time is partly freezing time.

Provided by DreamoBway

Categories     Frozen Desserts

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 7

1 (29 ounce) box chocolate cake mix
3 eggs
2/3 cup butter, melted
1 3/4 cups water
1/2 gallon vanilla ice cream, softened
1 (8 ounce) bag heath toffee pieces
1 (8 ounce) container Cool Whip, softened

Steps:

  • Preheat oven to 350 degrees.
  • Combine cake mix, eggs, butter, and water.
  • Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Allow cake to cool completely.
  • When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
  • Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
  • Freeze 2 or more hours before serving.

DOUBLE-CHOCOLATE TOFFEE ICEBOX CAKE



Double-Chocolate Toffee Icebox Cake image

My mother-in-law taught me that anything tastes good if you use enough chocolate or cream. This no-bake dessert proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9-inch square pan. -Bee Engelhart, Bloomfield Township, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 5

3 cups 2% milk
1 package (5.9 ounces) instant chocolate pudding mix
1-1/2 cups heavy whipping cream
2 packages (9 ounces each) chocolate wafers
2 Heath candy bars (1.4 ounces each), crushed

Steps:

  • In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream until stiff peaks form., Arrange 20 cookies on bottom of an 8-in. square baking dish. Spread a fourth of the chocolate pudding and a fourth of the whipped cream over cookies. Repeat layers 3 times. Sprinkle with crushed candy bars. Refrigerate overnight.

Nutrition Facts : Calories 538 calories, Fat 28g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 493mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.

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