Banana Toffee Ice Cream Cake Recipe

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   Garnishes: Whipped cream, minced toffee bars, caramel topping

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   Trim the ends off lb.

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   cake.

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   Cut the cake into 12 slices, each 1/2 inch thick.

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   Cut a pie-shaped wedge, 2 inches across the top, from each slice.

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   Wrap the wedges in plastic wrap and reserve.

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   Cover the bottom of an 8 inch spring form pan with the remaining cake pcs, pressing them together to make an even layer with no gaps.

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   (You may not need all the cake.)

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   Scatter the bananas over the cake in the pan, then drizzle with the caramel sauce.

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    Cover and freeze till the bananas are hard, about 1 1/2 hrs.

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    Soften 1 1/2 pints of the ice cream and spread proportionately over the bananas.

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    Sprinkle with the minced toffee bars, cover and freeze till the ice cream is hard, at least 1 1/2 hrs.

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    Soften the remaining ice cream and spread over the toffee layer.

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    Freeze till hard, about 1 hour.

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    Arrange the reserved cake wedges, points toward the center, over the ice cream layer.

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    Cover and freeze for at least 5 hrs or possibly up to 5 days.

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    To serve, remove the sides of the pan and set the cake on a serving plate.

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    Decorate the cake with the garnishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.