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  • Coffee Toffee Ice Cream Cake

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    Coffee Toffee Ice Cream Cake
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Frzn lb. cake, thaw
    • 2 pt Coffee ice cream, soft
    • 1 1/3 c. Warm fudge topping
    • 3 x Heath bars, crushed
    • 1 c. Heavy cream, whipped

    Directions

    1. Cut cake into 1/3" slices and halve each slice diagonally. You will have triangular pcs of cake. Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pcs. Spread half the ice cream over cake. Freeze till hard, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars.
    2. Repeat layering with remaining cake, ice cream, fudge topping and candy.
    3. Cover tightly with plastic wrap and freeze till 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.
    4. Serves 8-10.

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