Amazing Toffee Peanut Crunch Ice Cream Cake

This is one of the best ice cream cakes ---if you can't find Skor bars then use any toffee bar for this. This cake is perfect for a summertime birthday party, you may use all half and half cream to make the sauce, but I find that it is better with half whip cream and half and half --- this is *so* good! :)

• Ready In: 4 hrs
• Serves: 16

Ingredients

• CAKE

• 1 1⁄4 cups  crushed  chocolate wafers
• 1⁄3 cup butter or 1⁄3 cup margarine, melted
• 2  quarts  good-quality vanilla ice cream (softened JUST enough to spread, careful not to melt!)
• 8 (8 ounce)  bars  Skor candy bars, crushed or 8 (8 ounce)  any  chocolate-covered english toffee bars
• 1 1⁄4 cups unsalted peanuts, coarsely chopped

• TOFFEE SAUCE

• 1⁄2 cup butter (no subs!)
• 1  cup  packed brown sugar
• 1⁄4 cup half-and-half cream
• 1⁄4 cup  whipping cream
• 1 1⁄2 teaspoons vanilla

Directions

1. Grease a 13 x 9-inch baking pan or a 10-inch springform pan.
2. To make the cake: In a bowl, combine the wafer crumbs and melted butter.
3. Press into bottom of prepared baking dish.
4. Place in freezer for 20 minutes.
5. Remove from freezer and spread 1 quart of ice cream over the crumb crust.
6. Sprinkle the crushed Skor bars over the ice cream, and press in slightly with a back of a spoon.
7. Carefully spread remaining 1 quart of ice cream over the crushed bars.
8. Sprinkle with chopped peanuts.
9. Freeze for 3-4 hours.
10. To make the Sauce: In a small saucepan, melt butter over low heat.
11. Stir in the brown sugar, the half and half cream and whipping cream; cook, stirring constantly over low heat until sugar has dissolved.
12. Remove from heat and add/mix in vanilla.
13. TO SERVE: Remove cake from freezer and pan (if you are using a springform pan) if not just cut into squares if you are using a 13 x 9-inch pan.
14. Pour the slightly cooled or cold toffee sauce over the cake.
15. DELICIOUS!