Cookie, Caramel and Toffee Crunch Ice Cream Cake

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READY IN: 6hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (6 ounce) package pepperidge farm milano cookies
  • 4
    cups vanilla ice cream, softened
  • 13
    cup caramel topping
  • 1
    cup toffee pieces
  • additional caramel topping
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DIRECTIONS

  • 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.
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