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Coffee-Toffee Ice Cream Cake

I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time.

Ready In:
24hrs
Yields:
Units:

ingredients

  • 2 14 2 1/4 cups chocolate wafers or 2 1/4 cups vanilla wafers
  • 3 cups chocolate ice cream, slightly softened
  • 8 (5 ounce) Heath candy bars or (5 ounce) english toffee, coarsely chopped, divided
  • 4 tablespoons chocolate syrup, divided, to taste
  • 3 tablespoons coffee liqueur, divided, to taste
  • 3 cups vanilla ice cream, slightly softened
  • 3 (5 ounce) crushed Heath candy bars (to garnish) (optional)

directions

  • Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
  • Spread the chocolate ice cream evenly over the crumbs.
  • Sprinkle 4 crushed Heath bars over the chocolate ice cream.
  • Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
  • Cover with the remaining 1 cup macaroons.
  • Layer the vanilla ice cream over the macaroons.
  • Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
  • Cover, and freeze at least 8 hours, or overnight.
  • When ready to serve, run a blade of a kitchen knife around the edges of the pan.
  • Remove the sides, and place the ice cream cake on a platter.
  • For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
  • Slice and serve-- Yummy!
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"I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time."
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  1. KatieLynn
    This recipe was a great starting point for my husband's birthday cake. I used 1/2 gallon vanilla ice cream plus 1 pint Starbuck's coffee ice cream, whic filled my 9" springform exactly. I scooped the coffee ice cream by small scoops into each layer, using half for each and filling in with vanilla for a marble effect. I substitued 2 packages graham crackers (not boxes - three packagesin my box!) for the macaroons and instead of the coffee liqueur, used 1 shot espresso mixed with enough sugar to make a syrup. Increased the candy bars to 9 total (used Skor bars), and otherwise assembled as directed. The cake was delicious and got lots of nice comments from our party guests! Thanks, Kittencal for a great recipe!
    Reply
  2. KatieLynn
    This recipe was a great starting point for my husband's birthday cake. I used 1/2 gallon vanilla ice cream plus 1 pint Starbuck's coffee ice cream, whic filled my 9" springform exactly. I scooped the coffee ice cream by small scoops into each layer, using half for each and filling in with vanilla for a marble effect. I substitued 2 packages graham crackers (not boxes - three packagesin my box!) for the macaroons and instead of the coffee liqueur, used 1 shot espresso mixed with enough sugar to make a syrup. Increased the candy bars to 9 total (used Skor bars), and otherwise assembled as directed. The cake was delicious and got lots of nice comments from our party guests! Thanks, Kittencal for a great recipe!
    Reply
  3. Kittencalrecipezazz
    I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time.
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