Recipe of Sorbet Ice Cream Cake

Ultimate Toffee Ice Cream Cake

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Recipe Summary Ultimate Toffee Ice Cream Cake

Ice cream + chocolate chip cookies + toffee = happiness. I invented this concoction based on my intuition. I simply use store-bought cookie dough for ease.

Ingredients | Sorbet Ice Cream Cake

1 (16.5 ounce) package chocolate chip cookie dough (such as Pillsbury®)

½ gallon ice cream, softened

1 (8 ounce) package English toffee bits (such as Heath® Bits 'O Brickle™)

½ cup chocolate shell topping (such as Magic Shell®), or to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.

Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.

Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.

Depending on how soft the ice cream gets, you may want to freeze the cake before adding toppings in step 4.

The directions for making cookies are based on the particular brand mentioned. Follow instructions on the package if using a different brand.

Info | Sorbet Ice Cream Cake

prep: 20 mins cook: 10 mins additional: 30 mins total: 1 hr Servings: 12 Yield: 1 9x13-inch baking pan

TAG : Ultimate Toffee Ice Cream Cake

Desserts, Frozen Dessert Recipes, Ice Cream Cake Recipes,