Cookie, Caramel And Toffee Crunch Ice Cream Cake
Total Time: 6 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 6 hrs
Ingredients
- Servings: 8
- 1 (6 ounce) package pepperidge farm milano cookies
- 4 cups vanilla ice cream, softened
- 1/3 cup caramel topping
- 1 cup toffee pieces
- additional caramel topping
Recipe
- 1 line the bottom of a 8-inch round cake pan with removeable side with parchment paper.
- 2 cut 1/3 of the cookies off crosswise and arrange them side by side around the inside edge of the pan, cut-side down.
- 3 place the remaining cookies into a baggie and crush with a rolling pin. sprinkle crumbs over the bottom of the pan.
- 4 spread half the ice cream in the pan.
- 5 drizzle with the caramel topping.
- 6 sprinkle 1/2 cup of the toffee bits over caramel.
- 7 spread the remaining ice cream over the caramel/toffee topping.
- 8 cover with plastic wrap and freeze for 6 hours or until the ice cream is firm.
- 9 uncover the pan-remove side and lift off.
- 10 carefully slide ice cream cake off of the bottom of the pan.
- 11 peel away parchment paper and place cake on serving plate.
- 12 top with remaining caramel sauce and toffee bits.
- 13 cook time reflect freezing time.
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