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Commercial RecipeChocolate Toffee Ice Cream Cake

Chocolate Toffee Ice Cream Cake

Details

Time
3 hours
Yields
3 (9-inch) layer cakes

Nothing says, "It's a party!" quite like ice cream cake. This stunning Chocolate Toffee Ice Cream Cake features layers of moist chocolate cake, creamy vanilla ice cream and HEATH English Toffee Bits with Chocolate — all topped with a drizzle of HERSHEY'S Milk Chocolate Fudge Topping.

Ingredients & Directions

Freeze Time
3 hours

Ingredients

  • 4 lbs. 11 oz.
    HEATH English Toffee Bits with Chocolate, medium grind (Item# 60575), divided
  • 3 (half gallon) containers
    vanilla ice cream, softened, divided
  • 6
    prepared 9-inch chocolate cake layers
  • 3 lbs. 15 oz.
    frozen chocolate non-dairy whipped topping, thawed, divided
  • --
    HERSHEY'S Milk Chocolate Fudge Topping (Item# 35193), warmed slightly
READY TO MAKE THIS?

Directions

1

Line six (9-inch) round cake pans with plastic wrap.

2

Sprinkle 15 oz. HEATH English Toffee Bits with Chocolate on each bottom of THREE pans. Working quickly, evenly divide ice cream into EACH prepared pan (including the HEATH English Toffee Bits with Chocolate pans); pack firmly. Cover tightly; freeze until firm.

3

For each cake, place one cake layer upside down on serving plate. Top with HEATH English Toffee Bits with Chocolate ice cream layer unmolded from cake pan, toffee side up; peel off plastic wrap. Place second vanilla ice cream layer on top of HEATH English Toffee Bits with Chocolate ice cream layer; peel off plastic wrap. Place second cake layer, top side up, over vanilla ice cream layer; pressing firmly.

4

Gently spread 1 lb. 5 oz. chocolate whipped topping over top and sides of each cake. Sprinkle remaining HEATH English Toffee Bits (10 oz. per cake) on top and side of cakes. Cover; freeze at least 3 hours or overnight.

5

Serve with warm HERSHEY'S Milk Chocolate Fudge Topping. Makes 12 servings per cake.

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