Coffee-Toffee Ice Cream Cake – a delicious recipe with cake, coffee ice cream, topping, health, heavy whipping cream whipped. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut cake into 13 inch slices and halve each slice diagonally.
2
You will have triangular pieces of cake.
3
Line bottom of 9 inch springform pan with cake, filling in any spaces by cutting some slices into small pieces.
4
Spread half the ice cream over cake.
5
Freeze until firm, about 1 hour.
6
Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars.
7
Repeat layering with remaining cake, ice cream, fudge topping and candy.
8
Cover tightly with plastic wrap and freeze until ice cream is set.
9
Before serving, remove pan sides.
10
Place cake on platter.
11
Spread some whipped cream on sides of cake.
12
Pipe rosettes of cream around edge of cake.
378
kcal
Calories
39
g
Fat
3
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 pound pound cake frozen, thawed, 2 pints coffee ice cream soft, 113 cups hot fudge topping, 3 each health bars crushed, and more.
Yes, Coffee-Toffee Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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