How To make Coffee Toffee Ice Cream Cake
1 pound Frozen pound cake
thawed
2 pints Coffee ice cream :
softened
1 1/3 cups Hot fudge topping
3 Heath bars crushed
1 cup Heavy cream :
whipped
Cut cake into 1/3" slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pieces. Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set. Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10.
How To make Coffee Toffee Ice Cream Cake 's Videos
Caramel Recipe
Silky smooth homemade caramel is beyond easy to make and perfect in cakes, cupcakes, frostings, ice cream and even coffee! When made at home you can control the caramelization from lightly golden to dark and complex; always better than store-bought and just plain delicious.
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BEST Sticky Toffee Pudding Recipe!
A timeless desert island dessert which is perpetually popular. This version is an ideal family favourite as there is no fussing around with little molds, instead the batter is poured into a big serving dish, baked in the oven, slathered with salted caramel and devoured tableside with vanilla ice cream!
Serves: 6
Ingredients (US & METRIC):
For the pudding:
125g/ 1 stick butter
150g/ ¾ cup light muscovado sugar
1 tbsp golden syrup
1 tbsp black treacle
2 large free range eggs
1 tsp vanilla extract
150g/ 1 ¼ cup self-raising flour
150g/ 5 oz medjool dates, chopped
2 tsp bicarbonate soda
Tub of vanilla ice cream, to serve
For the sauce:
100g/ ¾ stick unsalted butter
150g/ ¾ cup dark muscovado sugar
3 tbsp golden syrup
150ml/ ⅔ cup double cream
1 tsp vanilla extract
Generous pinch sea salt
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Sticky Toffee Pudding | Pudding Recipe | Dessert Recipes | Sticky Date Pudding | Cake Recipe
Sticky Toffee Pudding | Pudding Recipe | Dessert Recipes | Sticky Date Pudding | Cake Recipe
Sticky Toffee Pudding is delicious and unusual combination of dates and toffee sauce. This is one's a star when it comes to intimate gatherings. So make sure you have this on your menu when you want to have your guests over.
#stickytoffeepudding #puddingrecipe #dessertrecipes #datepudding #stickydatepudding #simplecakerecipe #dessert #christmaspudding #dates #datesrecipe #cakes #datescake #cakerecipe #christmascake #classicenglishpudding#christmascakerecipes #holidayrecipes #datepuddingrecipe #homecooking
Prep Time: 15 mins
Cook Time: 45 mins
Servings: 4
To Make Date Cake
Pitted Dates - 10 Nos
Hot Water
Maida - 1 Cup
Salt
Baking Soda - 1/4 Tsp
Baking Powder - 1 Tsp
Brown Sugar - 3/4 Cup
Unsalted Butter - 4 Tbsp
Egg. -1 No.
Vanilla Essence - 1 Tsp
To Make Toffee Sauce
Brown Sugar - 1 Cup
Unsalted Butter - 1/2 Cup
Fresh Cream - 3/4 Cup
Method
1. Remove the seeds and chop the dates. Soak them in hot water for 15 mins.
2. Mash the softened dates and keep it aside.
3. Whisk and cream the brown sugar and butter in a large bowl.
4. Add egg, vanilla essence to this mixture and whisk everything again.
5. For the dry ingredients, sieve maida, salt, baking soda and baking powder into a bowl.
6. Add the dry ingredients to the wet ingredients bowl in small quantities.
7. Whisk the mixture every time the dry ingredients are added.
8. Add mashed up dates to the combined flour mixture. Whisk it all again.
9. Grease the ramekins with butter and dust them with some flour.
10. Pour the batter to fill only 3/4th of the ramekins.
11. Pre-heat the oven at 180 degrees centigrade for 15 mins. Place ramekins in the oven.
12. Bake the cakes for 30 mins at the same temperature.
13. Remove the date cakes from ramekins after they are completely cooled down.
14. For the toffee sauce, melt the brown sugar and unsalted butter first. Then add the fresh cream.
15. Once the sauce is thickened, turn off the stove.
16. Pour some sauce into a plate.
17. Place the evenly cut date cake on it and put some ice-cream on the top.
18. Sticky Toffee Pudding is ready to be served.
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Ben & Jerry’s Ice Cream: Coffee Toffee Bar Crunch Review
This is a taste test/review of Ben & Jerry’s Ice Cream in the Coffee Toffee Bar Crunch variety. It is coffee ice cream with fudge-covered toffee pieces. It was $5.19 at Meijer. 2/3 cup (140g) = 400 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
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Condensed Milk Buttercream COMPILATION Chocolate Coffee Caramel SILKY SMOOTH No Grit No Icing Sugar
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All flavours make approximately 4 1/2 Cups Buttercream:
CHOCOLATE:
500g Unsalted Butter - Softened
1 Can (400g) Sweetened Condensed Milk - room temp
1/2 Cup Melted Dark Chocolate - use when warm - I used Cadbury Old Gold
Use a Chocolate you enjoy eating :-)
COFFEE:
500g Unsalted Butter - Soft but Cold
1 Can (400g) Sweetened Condensed Milk Chilled
3 Teaspoons Hot Water
2 Teaspoons Instant Coffee Granules (or tot taste)
CARAMEL:
500g Unsalted Butter cool but Softened (OR Salted)
1 x Can (approx 400g) Sweetened Condensed Milk Buttercream
1/2 Cup Caramel of Choice (Store bought or homemade)
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