Short And Sweet. Crowd-Pleasing Toffee Crunch Ice Cream Cake.

Take in some Pictures of cake.

Wow! (And is that vodka on the shelf?)

HaHa!

Holy Animated Corpse!

I could go on and on, but this is a short and sweet post, right?

The only thing that is not short about this Crowd-Pleasing Toffee Crunch Ice Cream Cake (“Crowd Pleasing” is the recipe creator’s description…I heartily agree) is that there is some waiting while things firm up in the freezer.

I love toffee. I love ice cream. The strawberries make it a healthy dessert. I love that, too. ;-)

Toffee Crunch Ice Cream Cake

Ingredients:

30 vanilla wafers (to yield about 1 cup crumbs)
3 Tbs unsalted butter, melted
6 (1.4-oz) Heath Bars (or Skor Toffee Bars), finely chopped
2 pints vanilla ice cream, softened
2 pints chocolate ice cream, softened
3/4 cup heavy cream, chilled
2 Tbs confectioners’ sugar
1 tsp pure vanilla extract
1 cup strawberries, stemmed and sliced
2 (1.4-oz) Heath Bars (or Skor Toffee Bars), finely chopped, to sprinkle over top of cake

Directions:

1. Preheat the oven to 350˚F.

2. Place the vanilla wafers in the work bowl of a food processor and process until finely ground. Add the melted butter and pulse once or twice to moisten the crumbs. Press the mixture evenly into the bottom of a 9-inch springform pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Let cool completely.

3. Place the Toffee pieces from 6 of the bars (the original recipe called for 4 bars, but I thought it would be better with more) in the work bowl of the food processor (no need to clean the bowl) and process until finely ground (I like mine on the chunkier side).

4. Spoon the vanilla ice cream into a large mixing bowl and mash with the back of a spoon until it is smooth but not yet melting. Scrape into the pan and smooth it over the vanilla wafer crust. Sprinkle the toffee bits over the ice cream. Pat lightly with your fingers to press them into the ice cream. Return the pan to the freezer to firm up, about 1 hour.

5. Spoon the chocolate ice cream into a large mixing bowl and mash with the back of a spoon until it is smooth but not yet melting. Scrape it into the pan and smooth it over the toffee bits with the spoon. Wrap the cake in plastic wrap and freeze until firm, at least 3 hours and up to 1 week.

6. In a large bowl, using an electric mixer, whip the heavy cream, confectioners’ sugar and vanilla extract together until the cream holds soft peaks.

7. Remove the cake from the freezer and release the sides of the pan. Smooth the whipped cream over the top and return the cake to the freezer until the cream is firm, at least 1 hour and up to 6 hours.