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Goodytwos Chews Blog

  • "Miss Chief" Toffee Ice Cream Cake
  • Donna Hansen
  • Toffee Ice cream

"Miss Chief" Toffee Ice Cream Cake

Summertime…and the livin’ is easy. Click here to read more and the recipe!

Summertime…and the livin’ is easy.  Fortunately for all those ice cream lovers out there (yours truly included) the whole month of July is national ice cream month!  So to honor national ice cream month, and in recognition of July 20th - officially national ice cream day we teamed our fave ice creams from locally owned Sweet Republic with our toffee and concocted a salted caramel, chocolate ice cream cake topped with our Traditional Toffee.  This recipe is so easy and a fun project for the kiddos.  No baking involved, just loads of ice cream

Toffee Ice Cream Cake

1 gallon vanilla-caramel ice cream (we used Sweet Republic’s salted caramel)

1 gallon chocolate ice cream (again Sweet Republic)

1 box sugar cones (5 ounce box contains 12 cones)

1 goody bag Goodytwos Traditional Toffee

1/4 teaspoon flaky sea salt

1 jar fudge sauce (pint size jar-you may not use the whole jar)

1 jar dulce de leche or caramel sauce (pint size jar-you may not use the whole jar)

Parchment paper to line 8-9” springform pan

Non-stick cooking spray or butter

 

Lightly grease the sides of springform pan. Cut a 30” long by 3” high strip of parchment paper and line the sides of the pan.

Remove ice cream from freezer to slightly soften.

 

Cover the bottom of the pan with crushed sugar cones (4-5 cones).  Cover with at least half of the fudge sauce (the easiest way to spread fudge sauce is to slightly warm in microwave and pipe over crushed cones, then smooth surface).  Sprinkle with sea salt.  Place in freezer to chill and firm up chocolate. Pack 7 scoops of ice cream, alternating flavors on top of fudge sauce.  Cover with additional crushed sugar cones (4-5 cones) and press into ice cream (the bottom of a measuring cup or glass works perfectly).  Place back in freezer to firm.  Pipe at least half of the dulce de leche on top and even out. Place in freezer to firm.  Top with an additional 7 scoops of ice cream, alternating flavors and place in freezer at least 5 hours or overnight. 

 

Remove the sides of the springfoarm pan and parchment.  Press crushed toffee pieces into sides of cake - return to freezer until ready to serve. Top with squares of toffee and drizzle with additional fudge and caramel sauce. 

 

  • Donna Hansen
  • Toffee Ice cream

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