Kahlúa Icebox Cake – a delicious recipe with heavy whipping cream, granulated sugar, vanilla, cream sandwiches, Kahlua, toffee bits. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In the chilled bowl of a mixer or by hand, whip the cream until frothy, add sugar and vanilla and beat until thickened (firm peaks). Do not overbeat.
2
Place whipped cream in the fridge to chill while you assemble the cake. Place a piece of plastic wrap inside the bottom of a loaf pan with the edges hanging over. This will make it easier for you to plate the finished cake.
3
Place one layer of ice cream sandwiches on the bottom of the loaf pan, making sure to fit them snugly together. You may need to cut them in half (or vertically) to arrange them together.
4
Pour 1/4 cup of Kahlua over the sandwiches, waiting until the Kahlua disappears into the holes of the sandwiches. Take your whipped cream out of the fridge and smear a layer on top of the Kahlua soaked sandwiches.
5
Repeat until you reach the top of the loaf pan. Top last layer of whipped cream with crushed toffee bits or chopped toffee and chocolate candy bar. Cover with plastic wrap and freeze overnight.
6
Just before serving, lift cake out of the pan and place on a serving dish while removing plastic wrap. To serve, slice crosswise into sections.
1227
kcal
Calories
115
g
Fat
38
g
Carbs
7
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 6 ingredients. The key ingredients include: 3/4 cup heavy whipping cream, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, 10-12 ice cream sandwiches, unwrapped, and more.
Yes, Kahlúa Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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