Coffee-toffee Ice Cream Cake *

Anna Tukhfatullina Food Photographer/Stylist at Pexels

Ingredients & Directions

1 lb Frozen pound cake; thaw
2 pt Coffee ice cream; soft
1 1/3 c Hot fudge topping
3 Heath bars; crushed
1 c 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.

8 Servings

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