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How To make Toffee Ice Cream Layer Cake
1 c Chocolate-wafer crumbs (20)
1/2 ts Cinnamon
2 tb Butter or margarine, melted
1 qt Premium coffee ice cream
3 Toffee candy bars, crushed *
1 qt Premium chocolate ice cream
12 Choco-wafer cookies-broken
1 qt Premium vanilla ice cream
*These are 1.4 oz chocolate covered bars...you need three or you can use 1 bag (6 oz) chocolate-covered toffee candy bits. CRUST: Preheat oven to 350 degrees. Combine cookie crumbs and cinnamon in small bowl. Gradually stir in butter until crumbs are evenly moistened. Press into bottom of 9-inch springform pan. Bake 10 minutes. Cool completely on wire rack. Soften coffee ice cream slightly. Quickly spread onto crust and sprinlke with 2/3 cup toffee candy. Freeze until firm, 1 hour. Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke top with broken chocolate wafers. Freeze 1 hour. Soften vanilla ice cream slightly; spread on top and sprinlke with remaining toffee candy. Cover top and freeze overnight. (Can be made ahead. Wrap well and freeze up to 1 week.) Unwrap cake and refrigerate 20 minutes. Remove side of pan. Serve with Hot Fudge Sauce (recipe follows). HOT FUDGE SAUCE: 4 squares (4 oz) unsweetened chocolate, coarsely chopped 2/3 cup heavy or whipping cream 2/3 cup sugar 2 Tablespoons butter or margarine 1 teaspoon vanilla extract Combine chocolate and cream in 1-quart microwaveproof bowl. Microwave on High 1 1/2 minutes. Stir until chocolate is completely melted. Stir in sugar. Microwave 1 minute more. Stir to dissolve sugar, then stir in butter and vanilla until smooth. Serve warm. (Can be made ahead. Cool. Cover and refrigerate up to 3 days. Microwave on High 1 1/2 to 2 minutes, stirring after 1 minute, until warm and smooth.) Makes 1 2/3 cups.
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Ingredients :
1. Heavy Cream/Liquid Whipped Cream (1 Cup)
2. Sugar (2 tbsp)
3. Cocoa Powder (2 tbsp)
4. Chocolate Garnish (2 tbsp)
5. Vanilla Essence (1 tbsp)
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Homemade Ice Cream Cake
#homemade #ice #cream #cake #recipe #cooking #foodie #foryou #sugar&soul
Ingredients
▢ 1.5 quart container vanilla ice cream
▢ 1.5 quart container chocolate ice cream
▢ 3/4 cup hot fudge sauce
▢ 12 OREO thins crushed
▢ 1 1/2 cups heavy whipping cream
▢ 1/4 cup sugar
▢ 1 teaspoon vanilla
▢ rainbow sprinkles
Instructions
1. Remove ice cream from the freezer and defrost about 15 minutes.
2. While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several inches of overhang.
3. Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.
4. 1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze!)
5. Place heavy cream, sugar and vanilla into a large bowl and whip until stiff peaks form. Refrigerate.
6. To assemble cake: remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and using the excess plastic wrap, remove layers from pans. Place chocolate layer on the bottom. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border. Sprinkle crushed OREO thins over hot fudge and press down gently. Add vanilla layer overtop. Spread whipped cream overtop of the entire cake, add sprinkles as desired and freeze until ready to serve.
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Hey y’all! In todays video I’m showing you a delicious recipe homemade southern caramel frosting! Enjoy ☺️
Ingredients:
2 cups light brown sugar
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This moist, fluffy caramel cake has layers of vanilla yellow cake covered in homemade salted caramel and creamy caramel-infused Swiss meringue buttercream; it will set your heart aflutter! It’s one of the most delicious things I’ve made and I love the simple decoration scheme of stripes, a caramel drip.
Full Recipe:
This is my first layer cake in the new kitchen! Let me know what recipes you'd like me to try now that I'm in the swing of things!
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A perfect TOFFEE CAKE | ഹോ! എന്താ രുചി???? |Toffee Cake| No Oven| Toffee Cake recipe Malayalam| Ep.#332
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