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.

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

Transfer the cookie crumbs to a mixing bowl and combine with the melted butter. Mix until the crumbs are evenly moistened.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Spread the whipped topping evenly over the chocolate ice cream layer. Sprinkle with the remaining toffee bits and optional chocolate shavings for garnish.

Step 8

Cover the pan with plastic wrap or aluminum foil and freeze the cake for at least 4 hours or overnight to set completely.

Step 9

Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to make slicing easier.

Step 10

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

Serving size	(2290.6g)

Amount per serving	% Daily Value*
Calories	6693.6

Total Fat 366.1g	0%
Saturated Fat 217.5g	0%
Polyunsaturated Fat g
Cholesterol 664.6mg	0%
Sodium 2594.4mg	0%
Total Carbohydrate 850.1g	0%
Dietary Fiber 28.6g	0%
Total Sugars 676.9g
Protein 58.5g	0%

Vitamin D 0IU	0%
Calcium 1486.3mg	0%
Iron 23.1mg	0%
Potassium 3119.0mg	0%

*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.

Source of Calories

Fat: 47.6%

Protein: 3.4%

Carbs: 49.1%