Coffee Toffee Ice Cream Cake Recipes

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TOFFEE COFFEE CAKE



Toffee Coffee Cake image

Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 10

1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 cup buttermilk
1 large egg, room temperature
1 teaspoon baking soda
1 teaspoon vanilla extract
3 chocolate English toffee candy bars (1.4 ounces each), chopped
1/4 cup chopped pecans

Steps:

  • In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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-COFFEE BEAN ICE CREAM CAKE



Chocolate-Coffee Bean Ice Cream Cake image

At our school, we celebrate faculty birthdays. I needed a quick recipe that would be appealing to everyone. This tall, impressive dessert certainly fit my needs and it was a huge hit.-Karen Beck, Alexandria, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 9

1-3/4 cups chocolate wafer crumbs (about 28 wafers)
1/4 cup butter, melted
2 quarts coffee ice cream, softened
1/3 cup chocolate-covered coffee beans, finely chopped
2-1/4 cups heavy whipping cream
1 cup plus 2 tablespoons confectioners' sugar
1/2 cup plus 1 tablespoon baking cocoa
1/2 teaspoon vanilla extract
Chocolate curls and additional chocolate-covered coffee beans

Steps:

  • In a small bowl, combine wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. springform pan. Freeze for 10 minutes., In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and vanilla; beat until stiff peaks form. Spread over ice cream. (Pan will be full.) , Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans.

Nutrition Facts : Calories 512 calories, Fat 36g fat (20g saturated fat), Cholesterol 105mg cholesterol, Sodium 185mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.

COFFEE MERINGUE-ICE CREAM CAKE



Coffee Meringue-Ice Cream Cake image

Store-bought ice cream is ramped up with almonds, ground coffee beans, and a little flaky salt,and then sandwiched between coffee-swirled meringues to form this coffee meringue-ice cream cake. It's a cappuccino lover's dream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5h

Number Of Ingredients 10

Vegetable-oil cooking spray
5 large egg whites
1 1/4 cups sugar
1/8 teaspoon fine salt
1/4 teaspoon cream of tartar
1 teaspoon liquid coffee extract, divided
1 1/3 cups sliced natural almonds (4 1/2 ounces)
1 1/4 teaspoons flaky sea salt, such as Maldon, divided
3 scant tablespoons high-quality roasted coffee beans
2 1/2 pints coffee ice cream (preferably Haagen-Dazs)

Steps:

  • Preheat oven to 200 degrees. Trace a 10-inch circle on each of 2 pieces of parchment. Turn over parchment, and place each on a baking sheet. Coat parchment with cooking spray. Place egg whites and sugar in a heatproof bowl set over a pot of simmering water. Stir until sugar dissolves and mixture is warm, about 3 minutes. Remove from heat. Add fine salt and cream of tartar, and beat with a mixer on high speed until stiff, glossy peaks form and meringue is almost cool, about 8 minutes.
  • Using the traced circles as a guide, gently mound slightly more than half the meringue on 1 piece of parchment and the remainder on the other. Drizzle 1/2 teaspoon coffee extract over the smaller mound, and spread meringue into a flat disk, leaving the edge slightly swoopy and the top smooth. Spread out remaining mound into a slightly thicker disk, using a swirling motion, until it is about 1 1/2 inches away from edge of circle. Drizzle remaining coffee extract over second disk, and swirl in extract with a spoon, leaving some of it very distinct and spreading meringue to edge of circle. Bake meringues until crisp all the way through, about 4 hours. Remove from oven, and let cool completely, about 1 hour.
  • Raise oven temperature to 325 degrees. Toss together almonds and 1 teaspoon sea salt on a baking sheet. Bake, stirring occasionally, until nuts are deep golden brown, about 18 minutes. Let cool completely. Coarsely grind coffee beans in a spice grinder.
  • Beat ice cream with a mixer on medium-low speed until slightly softened and mostly smooth, about 30 seconds. Add almonds and ground coffee, and beat until just incorporated. Spread ice cream mixture on flat meringue; sprinkle with remaining sea salt. Top with swirled thicker meringue. Freeze at least 20 minutes or (wrapped in plastic wrap) up to 6 hours. Let sit at room temperature 5 minutes. Cut into wedges, and serve.

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