Cookie, Caramel And Toffee Crunch Ice Cream Cake – a delicious recipe with milano cookies, vanilla ice cream, caramel topping, toffee, additional caramel topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line the bottom of a 8-inch round cake pan with removeable side with parchment paper.
2
Cut 1/3 of the cookies off crosswise and arrange them side by side around the inside edge of the pan, cut-side down.
3
Place the remaining cookies into a baggie and crush with a rolling pin. Sprinkle crumbs over the bottom of the pan.
4
Spread half the ice cream in the pan.
5
Drizzle with the caramel topping.
6
Sprinkle 1/2 cup of the toffee bits over caramel.
7
Spread the remaining ice cream over the caramel/toffee topping.
8
Cover with plastic wrap and freeze for 6 hours or until the ice cream is firm.
9
Uncover the pan-remove side and lift off.
10
Carefully slide ice cream cake off of the bottom of the pan.
11
Peel away parchment paper and place cake on serving plate.
12
Top with remaining caramel sauce and toffee bits.
699
kcal
Calories
33
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
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 (6 ounce) package pepperidge farm milano cookies, 4 cups vanilla ice cream, softened, 1/3 cup caramel topping, 1 cup toffee pieces, and more.
Yes, Cookie, Caramel And Toffee Crunch 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
