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Chocolate Toffee Crunch Ice Cream Cake

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Ingredients

Adjust Servings:
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

Nutritional information

559.1
Calories
288 g
Calories From Fat
32 g
Total Fat
17.1 g
Saturated Fat
91.8 mg
Cholesterol
607.6 mg
Sodium
65.2 g
Carbs
1.9 g
Dietary Fiber
45.5 g
Sugars
7.2 g
Protein
190g
Serving Size

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Chocolate Toffee Crunch Ice Cream Cake

Features:
    Cuisine:

    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.

    • 220 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Toffee Crunch Ice Cream Cake, 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 , Loved this super easy recipe! I halved this recipe by making 1/2 box of cake mix in a round, 9 springform pan (I weighed the mix and used half, then used half the oil, water, and 2 eggs) After baking, I popped the sides off the pan, sliced the cake in half with a serrated knife, and put the sides back on Then, I layered ice cream, toffee, and hot fudge topping in the middle before replacing the top So quick to make and the whole family loved it Thanks for such a simple, clear explanation!


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees.

    2
    Done

    Combine Cake Mix, Eggs, Butter, and Water.

    3
    Done

    Pour Into a Well Greased 13x9 Pan. Bake For 35-40 Minutes or Until a Toothpick Inserted in the Center Comes Out Clean.

    4
    Done

    Allow Cake to Cool Completely.

    5
    Done

    When Cake Is Fully Cooled, Using a Serrated Knife, Cut Cake in Half Lengthwise.

    6
    Done

    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
    Done

    Freeze 2 or More Hours Before Serving.

    Avatar Of Gabby Phillips

    Gabby Phillips

    Culinary chemist experimenting with flavors and textures to create unique dishes.

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