I’m typing this post with a big smile on my face. Why? Because of 3 flavors—chocolate, coffee, and toffee!! I’m going to break tradition today and discuss something that is not cake-decorating related. No piping or fondant modeling or baking skills are required- just the ability to soften ice cream. And that’s only hard because you have to be patient enough not to eat the ice cream as it thaws.
This Coffee Toffee Ice Cream Cake has been a favorite dessert of ours for YEARS! The recipe is waiting for you at the end of the post– and for the sake of your family and friends, you must Print it Out!! But first, let me persuade you with pictures!
First, fourteen crushed Oreos make a simple crust. Here I am, sprinkling cookie crumbs into my trust spring form pan.
Next, drizzle with 3 oz. chocolate syrup!
Next I added fourteen more crushed Oreos & 1/2 cup toffee bits! (You can find Heath toffee bits on the baking aisle next to the chocolate chips, etc.)
Now pop this in the freezer while your coffee ice cream becomes a nice, soft consistency. When it’s ready, remove the pan from the freezer and spread a half gallon of softened coffee ice cream into the pan.
Now, wrap with foil & FREEZE, FREEZE, FREEZE….overnight. The next day, race to your freezer and take in the beauty that you have created!
And we’re done!! Look at what you can do with 5 ingredients! This ice cream cake is every bit as good as you think!
COFFEE TOFFEE ICE CREAM CAKE
1/2 gallon coffee flavored ice cream
1/2 gallon chocolate ice cream
28 oreos 1 cup toffee bits (I use Heath brand)
6 oz Hershey’s chocolate syrup 1 10″ spring form pan (Alter to whatever size pan you have…but springform will allow for a better presentation!)
-Lightly oil the bottom and sides of your spring form pan with cooking oil or spray.
-Separate oreos into 2 zip lock bags. 14 in each bag, and crush, crush, crush with a rolling pin.
-Empty contents of ONE of your ziplock bags into the pan, pressing the crushed oreos to cover the bottom.
-Spread softened CHOCOLATE ice cream over the crushed oreos. I usually scoop my ice cream into a bowl (rather than thawing in the carton) & mash around so that it all softens at the same rate. We’re not melting…just softening to a spreadable consistency. ****Spreading with a hot metal spoon makes it even easier to spread.
-Drizzle chocolate ice cream with 3 oz. chocolate syrup, the 2nd bag of 14 crushed oreos, and 1/2 cup toffee bits. Place in the freezer to allow to firm up a little as you soften your coffee ice cream.
-Next, spread your softened coffee ice cream into the pan.
-Drizzle with 3 more oz. of chocolte syrup, and the remaining 1/2 cup of toffee bits. Wrap pan with foil and freeze OVERNIGHT.
-Release from spring form pan, and call of your friends and family over to try the best dessert ever! Serves 25!