Toffee ice-cream layer cake
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Toffee ice-cream layer cake
  Ice cream    Cakes  
Last updated 6/12/2012 1:26:50 AM. Recipe ID 61447. Report a problem with this recipe.
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      Title: Toffee ice-cream layer cake
 Categories: Desserts
      Yield: 12 Servings
 
      1 c  Chocolate-wafer crumbs (20)
    1/2 ts Cinnamon
      2 tb Butter or margarine, melted
      1 qt Premium coffee ice cream
      3    Toffee candy bars, crushed *
      1 qt Premium chocolate ice cream
     12    Choco-wafer cookies-broken
      1 qt Premium vanilla ice cream
 
  *These are 1.4 oz chocolate covered bars...you need three or you can
  use 1 bag (6 oz) chocolate-covered toffee candy bits.
  
  CRUST:  Preheat oven to 350 degrees.  Combine cookie crumbs and
  cinnamon in small bowl.  Gradually stir in butter until crumbs are
  evenly moistened. Press into bottom of 9-inch springform pan. Bake 10
  minutes. Cool completely on wire rack.
  
  Soften coffee ice cream slightly.  Quickly spread onto crust and
  sprinlke with 2/3 cup toffee candy.  Freeze until firm, 1 hour.
  
  Soften chocolate ice cram slightly; spread onto coffee layer and
  sprinlke top with broken chocolate wafers. Freeze 1 hour. Soften
  vanilla ice cream slightly; spread on top and sprinlke with remaining
  toffee candy.
  
  Cover top and freeze overnight.  (Can be made ahead. Wrap well and
  freeze up to 1 week.)
  
  Unwrap cake and refrigerate 20 minutes.  Remove side of pan. Serve
  with Hot Fudge Sauce (recipe follows).
  
  HOT FUDGE SAUCE:  4 squares (4 oz) unsweetened chocolate, coarsely
                    chopped 2/3 cup heavy or whipping cream 2/3 cup
  sugar 2
                    Tablespoons butter or margarine 1 teaspoon vanilla
                    extract
  
  Combine chocolate and cream in 1-quart microwaveproof bowl. Microwave
  on High 1 1/2 minutes.  Stir until chocolate is completely melted.
  Stir in sugar. Microwave 1 minute more. Stir to dissolve sugar, then
  stir in butter and vanilla until smooth.  Serve warm. (Can be made
  ahead. Cool. Cover and refrigerate up to 3 days. Microwave on High 1
  1/2 to 2 minutes, stirring after 1 minute, until warm and smooth.)
  Makes 1 2/3 cups.
 




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Recipe ID 61447 (Apr 03, 2005)

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