Chocolate Toffee Crunch Ice Cream Cake
Indulge in pure dessert bliss with this Chocolate Toffee Crunch Ice Cream Cake, a no-bake treat that layers creamy decadence with irresistible crunch. Featuring a buttery chocolate cookie crust, velvety vanilla and chocolate ice cream, and rich hot fudge drizzle, this frozen masterpiece is loaded with toffee bits for a satisfying crunch in every bite. Topped with airy whipped topping and optional chocolate shavings, it's as stunning as it is delicious. Perfect for birthdays, summer gatherings, or anytime you crave a show-stopping frozen dessert, this ice cream cake comes together in just 30 minutes of prep and is guaranteed to impress.
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 1 quart Vanilla ice cream, slightly softened
- 1 cup Hot fudge sauce
- 1 cup Toffee bits (e.g., Heath or Skor bits)
- 1 quart Chocolate ice cream, slightly softened
- 2 cups Whipped topping (e.g., Cool Whip), thawed
- 2 tablespoons Chocolate shavings (optional)
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Transfer the cookie crumbs to a mixing bowl and combine with the melted butter. Mix until the crumbs are evenly moistened.
Press the cookie crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Freeze for 10 minutes to set.
Spread the softened vanilla ice cream over the crust in an even layer. Return the pan to the freezer for 15 minutes to firm up.
Drizzle the hot fudge sauce evenly over the vanilla ice cream layer and sprinkle with half of the toffee bits. Freeze for another 10 minutes.
Spread the softened chocolate ice cream over the fudge and toffee layer, smoothing it out with a spatula. Freeze for 20 minutes or until firm.
Spread the whipped topping evenly over the chocolate ice cream layer. Sprinkle with the remaining toffee bits and optional chocolate shavings for garnish.
Cover the pan with plastic wrap or aluminum foil and freeze the cake for at least 4 hours or overnight to set completely.
Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to make slicing easier.
Run a knife around the edge of the pan to loosen the cake, then carefully remove the springform collar. Slice and serve immediately.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 67.4 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 222 mg | 17% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 411 mg | 9% | |
*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.
