Ultimate Toffee Ice Cream Cake Recipes

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ULTIMATE TOFFEE ICE CREAM CAKE



Ultimate Toffee Ice Cream Cake image

Ice cream + chocolate chip cookies + toffee = happiness. I invented this concoction based on my intuition. I simply use store-bought cookie dough for ease.

Provided by bridge

Categories     Ice Cream Cake

Time 1h

Yield 12

Number Of Ingredients 4

1 (16.5 ounce) package chocolate chip cookie dough (such as Pillsbury®)
½ gallon ice cream, softened
1 (8 ounce) package English toffee bits (such as Heath® Bits 'O Brickle™)
½ cup chocolate shell topping (such as Magic Shell®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.
  • Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.
  • Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 24.7 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 12 g, Sodium 173.3 mg, Sugar 24 g

ULTIMATE TOFFEE ICE CREAM CAKE



Ultimate Toffee Ice Cream Cake image

Ice cream + chocolate chip cookies + toffee = happiness. I invented this concoction based on my intuition. I simply use store-bought cookie dough for ease.

Provided by bridge

Categories     Ice Cream Cake

Time 1h

Yield 12

Number Of Ingredients 4

1 (16.5 ounce) package chocolate chip cookie dough (such as Pillsbury®)
½ gallon ice cream, softened
1 (8 ounce) package English toffee bits (such as Heath® Bits 'O Brickle™)
½ cup chocolate shell topping (such as Magic Shell®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.
  • Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.
  • Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 24.7 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 12 g, Sodium 173.3 mg, Sugar 24 g

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.

ULTIMATE TOFFEE ICE CREAM CAKE



Ultimate Toffee Ice Cream Cake image

Ice cream + chocolate chip cookies + toffee = happiness. I invented this concoction based on my intuition. I simply use store-bought cookie dough for ease.

Provided by bridge

Categories     Ice Cream Cake

Time 1h

Yield 12

Number Of Ingredients 4

1 (16.5 ounce) package chocolate chip cookie dough (such as Pillsbury®)
½ gallon ice cream, softened
1 (8 ounce) package English toffee bits (such as Heath® Bits 'O Brickle™)
½ cup chocolate shell topping (such as Magic Shell®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.
  • Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.
  • Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 24.7 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 12 g, Sodium 173.3 mg, Sugar 24 g

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!

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