Coffee-Toffee Ice Cream Cake *
Description
This International dessert features Frozen pound cake; thaw 3 Heath bars; crushed, Coffee ice cream; soft 1 c Heavy cream; whipped, Hot fudge topping. It delivers smooth, comforting richness, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cut cake into 1/3" slices and halve each slice diagonally.
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You will have triangular pieces of cake.
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Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pieces.
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Spread half the ice cream over cake.
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Freeze until firm, about 1 hour.
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Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars.
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Repeat layering with remaining cake, ice cream, fudge topping and candy.
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Cover tightly with plastic wrap and freeze until ice cream is set.
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Before serving, remove pan sides.
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Place cake on platter.
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Spread some whipped cream on sides of cake.
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Pipe rosettes of cream around edge of cake
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 402.0kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 11.2g56%
- Cholesterol 57.6mg20%
- Sodium 108.0mg5%
- Total Carbohydrate 54.4g19%
- Dietary Fiber 2.0g8%
- Sugars 48.4g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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