COOKIE, CARAMEL AND TOFFEE CRUNCH ICE CREAM CAKE
Make and share this Cookie, Caramel and Toffee Crunch Ice Cream Cake recipe from Food.com.
Provided by Diana Adcock
Categories Ice Cream
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Line the bottom of a 8-inch round cake pan with removeable side with parchment paper.
- Cut 1/3 of the cookies off crosswise and arrange them side by side around the inside edge of the pan, cut-side down.
- Place the remaining cookies into a baggie and crush with a rolling pin. Sprinkle crumbs over the bottom of the pan.
- Spread half the ice cream in the pan.
- Drizzle with the caramel topping.
- Sprinkle 1/2 cup of the toffee bits over caramel.
- Spread the remaining ice cream over the caramel/toffee topping.
- Cover with plastic wrap and freeze for 6 hours or until the ice cream is firm.
- Uncover the pan-remove side and lift off.
- Carefully slide ice cream cake off of the bottom of the pan.
- Peel away parchment paper and place cake on serving plate.
- Top with remaining caramel sauce and toffee bits.
- Cook time reflect freezing time.
Nutrition Facts : Calories 171, Fat 7.3, SaturatedFat 4.5, Cholesterol 29.2, Sodium 100.5, Carbohydrate 24.6, Fiber 0.6, Sugar 14, Protein 2.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love