Chocolate Toffee Crunch Ice Cream Cake
Ice cream cakes became popular in the 1950s and are often enjoyed as a special treat for birthdays and celebrations.
This is non vegetarian recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Chocolate Toffee Crunch Ice Cream Cake
Ingredients
Instructions
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Preheat the oven and prepare the chocolate cake mix according to the package instructions.
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In a separate bowl, melt the butter and mix it with the toffee bits.
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Spread the toffee mixture evenly on top of the baked chocolate cake.
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Allow the cake to cool completely.
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In a large bowl, soften the vanilla ice cream and spread it evenly over the cooled cake.
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Freeze the cake for at least 4 hours or until firm.
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Before serving, top the cake with whipped cream, chocolate sauce, and crushed toffee candy bars.
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Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
