Best 5 Ultimate Toffee Ice Cream Cake Recipes
Indulge in the symphony of flavors and textures with the Ultimate Toffee Ice Cream Cake, a culinary masterpiece that elevates dessert to an art form. This tantalizing treat features layers of rich, velvety toffee ice cream, sandwiched between moist and decadent chocolate cake layers, all enrobed in a luscious toffee sauce that sends taste buds into a frenzy. As you delve into this frozen delight, you'll encounter bursts of toffee bits that add a delightful crunch, while the whipped cream topping provides a light and airy contrast. Get ready to embark on a sweet journey with our collection of recipes, including the toffee sauce, chocolate cake, and toffee ice cream, each meticulously crafted to harmonize in this extraordinary dessert. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and detailed tips will guide you to success, ensuring that your Ultimate Toffee Ice Cream Cake becomes the star of any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
BEST ICE CREAM CAKE
Say hello to the the ultimate ice cream cake recipe! Layers of ice cream, fudge, caramel sauce, cookies and toffee are layered into a chocolate cookie crust to make this treat.
Categories birthday birthday party bridal shower dinner party feed a crowd Summer dessert
Time 12h40m
Yield 10-12 servings
Number Of Ingredients 11
Steps:
- Reserve 8 chocolate sandwich cookies and place the remainder in the bowl of a food processor. Process until finely ground, about 1 minute. Drizzle in the butter then process the mixture until it is combined. Transfer to an 8-inch springform pan. Using a flat bottomed glass, press the crust firmly into the bottom of the pan and up the sides. Place in the freezer for 20 minutes.
- Meanwhile, remove 2 pints of chocolate-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream into the crust. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
- Dollop spoon-fulls of fudge all over the ice cream, then spread it with a spatula, leaving a ½-inch border around the edge. Take the remaining 8 oreos and break them apart into small pieces. Sprinkle them all over the fudge and press gently. Return the cake to the freezer for 2 hours.
- Meanwhile, remove 2 pints of coffee ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream all over the cookie layer. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
- Dollop spoon-fulls of caramel sauce all over the ice cream, then spread it with a spatula, leaving a 1/2-inch border around the edge of the cake. Sprinkle the toffee pieces all over and press them gently into the caramel. Return to the freezer for 2 hours.
- Meanwhile, remove 2 pints of vanilla-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Line the inside of an 8" cake pan with a piece of plastic wrap, making the bottom as smooth as possible and making sure that it comes up the sides. Scoop the softened ice cream into the base of the cake pan. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
- Remove the cake from the freezer. Open the springform pan lever and remove it from the sides of the cake.
- Remove the vanilla- chocolate chip ice cream layer from the freezer. Pull up on the plastic to pull it out of the cake pan, and turn it, ice cream side down, on top of the caramel and toffee layer. Press this layer into the top of the cake and return the whole thing to the freezer for at least 2 more hours before serving. (Cover with more plastic wrap, if freezing for longer than 2 hours, like overnight).
- Remove the cake from the freezer. Pour 1 cup of magic shell into the center of the cake and push it over the sides of the cake so that it drizzles down the sides. Dollop cool whip on the cake and top with maraschino cherries. Slice and serve immediately!
COFFEE ICE CREAM TORTE
Not only does this make-ahead dessert go over big with company, but it calls for only four ingredients. If you can't find coffee-flavored ice cream, dissolve instant coffee granules in warm water and stir into vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.
Nutrition Facts :
ULTIMATE TOFFEE ICE CREAM CAKE
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
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
TOFFEE COFFEE CAKE
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
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
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
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!
Tips:
- When making the toffee sauce, be sure to use a heavy-bottomed saucepan to prevent the sugar from burning.
- Stir the toffee sauce constantly to prevent it from crystallizing.
- Use a metal spoon to stir the toffee sauce, as a wooden spoon may scorch.
- To make the ice cream, be sure to use heavy cream that is at least 36% butterfat.
- Freeze the ice cream for at least 4 hours before assembling the cake.
- When assembling the cake, be sure to use a springform pan to make it easy to remove the cake from the pan.
- Garnish the cake with toffee sauce, chopped nuts, or whipped cream before serving.
Conclusion:
This ultimate toffee ice cream cake is a delicious and impressive dessert that is perfect for any occasion. With its rich toffee flavor, creamy ice cream, and crunchy cookie crust, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this toffee ice cream cake a try. You won't be disappointed!
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