Coffee-Toffee Ice Cream Cake *
Recipe
- Title:
- Coffee-Toffee Ice Cream Cake *
- Categories:
- Ice cream
- Yield:
- 8 servings
Directions
- PATTI - VDRJ67A 1 lb Frozen pound cake; thaw 3 Heath bars; crushed 2 pt Coffee ice cream; soft 1 c Heavy cream; whipped 1 1/3 c Hot fudge topping
Directions
- Cut cake into 1/3" slices and halve each slice diagonally.
- You will have triangular pieces of cake.
- Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pieces.
- Spread half the ice cream over cake.
- Freeze until firm, about 1 hour.
- Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars.
- Repeat layering with remaining cake, ice cream, fudge topping and candy.
- Cover tightly with plastic wrap and freeze until ice cream is set.
- Before serving, remove pan sides.
- Place cake on platter.
- Spread some whipped cream on sides of cake.
- Pipe rosettes of cream around edge of cake.
- Serves 8-10.
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