Caramelized Heath Bar Coffee Ice Cream Cake
Indulge in the ultimate frozen dessert with this Caramelized Heath Bar Coffee Ice Cream Cake, a show-stopping treat perfect for coffee lovers and sweet-tooth enthusiasts alike. This no-bake masterpiece starts with a buttery graham cracker crust, layered with velvety coffee ice cream and studded with crunchy, caramel-coated Heath bar pieces. Finished with a luscious homemade caramel sauce infused with hints of vanilla and sea salt, this ice cream cake strikes the perfect balance between creamy, crunchy, and rich. With minimal prep time and an impressive presentation, it’s an irresistible choice for summer gatherings, special occasions, or anytime you crave an easy yet decadent dessert. Serve up this coffee-flavored delight and watch it become an instant crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 1.5 quarts Coffee ice cream
- 6 bars Heath bars (crushed)
- 1 cup Heavy cream
- 0.5 cup Brown sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
Instructions
Prepare the crust: In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture into the bottom of a 9-inch springform pan, spreading evenly to create a solid base. Freeze for 20 minutes to set.
Soften the coffee ice cream slightly by letting it sit at room temperature for 5–7 minutes. Spread half of the ice cream evenly over the chilled crust.
Sprinkle half of the crushed Heath bars over the ice cream layer. Press down lightly to set.
Add the remaining coffee ice cream on top of the Heath bars, smoothing the surface with a spatula.
Sprinkle the remaining crushed Heath bars over the top layer of ice cream. Freeze the cake for at least 4 hours or overnight until firm.
Make the caramel sauce: In a small saucepan over medium heat, combine heavy cream and brown sugar. Bring to a gentle simmer, stirring constantly until the sugar dissolves (approximately 3–4 minutes).
Remove the saucepan from the heat and stir in vanilla extract and sea salt. Let the caramel cool to room temperature.
Once the ice cream cake is fully frozen, remove it from the springform pan using a warm knife to loosen the edges.
Drizzle the caramel sauce over the top of the cake just before serving. Slice and enjoy!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 48.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 281 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
