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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (195g) Recipe makes 16 servings |
||
| Calories 565 | ||
| Calories from Fat 293 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.6g | 50% | |
| Saturated Fat 17.4g | 86% | |
| Monounsaturated Fat 9.2g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 98mg | 32% | |
| Sodium 597mg | 24% | |
| Potassium 349mg | 9% | |
| Total Carbohydrate 66.3g | 22% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 46.6g | ||
| Protein 7.4g | 14% | |
Chocolate Toffee Crunch Ice Cream Cake
By: DreamoBway
Apr 15, 2008
I was perusing the ice cream cake recipes here and couldn't find what I had in mind so I made this one up. At our house we use gluten free cake mix, lactose free ice cream, and sugar free Cool Whip so please feel free to adapt this recipe to meet your dietary needs. The cake ingredients included are for the gluten free mix I make. If your cake calls for more or less, eggs, water, or oil, make sure to use the necessary changes. Cook time is partly freezing time.
SERVES 16
Ingredients
- 1 (29 ounce) box chocolate cake mix
- 3 eggs
- 2/3 cup butter, melted
- 1 3/4 cups water
- 1/2 gallon vanilla ice cream, softened
- 1 (8 ounce) bag heath toffee pieces
- 1 (8 ounce) container Cool Whip, softened
Directions
1
Preheat oven to 350 degrees.2
Combine cake mix, eggs, butter, and water.3
Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.4
Allow cake to cool completely.5
When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.6
Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.7
Freeze 2 or more hours before serving.
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- Course > Desserts > Cakes
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- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: LARavenscroft
On Aug 10, 2008
My DD really wanted an ice cream cake from Dairy Queen for her birthday. Only problem is - I can't eat the cake from DQ because of gluten intolerance, so I convinced her that we should make this cake and I did and it was very good. Will make this again. Thanks for posting this recipe!
From: debee939701
On Jun 5, 2008
I made this for ZWT4 for a cooking with kids challenge! This was super easy to make, my kids did most of the work! The combination of chocolate and toffee is always a family favorite... So we all loved this! Thank you for posting!
From: Muffin Goddess
On Jul 10, 2008
This was super-popular at the most recent work birthday party! Kinda funny, actually — I called it my "Charlie Brown Christmas Ice Cream Cake" because I had some assembly and freezing issues, but through no fault of this recipe (which is why I didn't bother with a photo; it was pretty tortured-looking by the time I got it to it's destination and had time to snap a pic). Technical difficulties aside, this still tasted wonderful! I used a Betty Crocker Chocolate Fudge cake mix, Edy's Vanilla Ice Cream Sandwich ice cream, I spread a jar of hot fudge topping on the bottom of the top cake layer, and I frosted the whole cake with two 8 oz tubs of Cool Whip Extra Creamy. I decorated it with milk chocolate sprinkles and drizzles of chocolate fudge Magic Shell. I'll definitely be making this again sometime. Thanks for posting! Made for ZWT4 Family Picks
From: Shari2
On Jun 5, 2008
This was very simple to make and very tasty. I made this for ZWT4 kids challenge and will make this again. It is perfect for the hot weather, very refreshing. Next time I may put down a layer of fudge with the heath toffee pieces.
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