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Coffee-Toffee Ice Cream Cake with Butterscotch Sauce

Coffee-Toffee Ice Cream Cake with Butterscotch Sauce

A sinfully delicious dessert that is super simple to make. Fiber One™ brownie crust, coffee ice cream, and toffee frozen into a cake, topped with the simplest butterscotch sauce imaginable!MORE+LESS-

1

(1 1/2 quart) container coffee ice cream

1

box (6-count) Fiber One™ 90 Calorie chocolate fudge brownies

1

cup English toffee bars, chopped

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  • 1

    Let ice cream soften, about 15 minutes. In the meantime, line a springform pan with plastic wrap. Add the Fiber One™ brownies to the bowl of a food processor. Pulse until crumbled. Press into the bottom of the pan. Set aside.

  • 2

    Mix the softened ice cream in a large bowl. Add the chopped toffee bars and mix to combine. Spread ice cream over the brownies and cover with plastic wrap. Freeze for 6 hours, or until firm.

  • 3

    Make the butterscotch by putting the butter, brown sugar, heavy cream, and salt in a medium saucepan. Bring to a boil, and let boil for 5 minutes. Remove from heat, and add vanilla.

  • 4

    Unmold the cake and cut into slices. Pour butterscotch over cake slices.

No nutrition information available for this recipe

More About This Recipe

  • Everyone needs a showstopper dessert up their sleeve – something that prompts an audible gasp from the crowd when it hits the table.

    My Coffee-Toffee Ice Cream Cake with Butterscotch Sauce is that dessert.

    It is ridiculous how easy both the cake and the sauce are. Can you mix? Then you can do this. The cold ice cream cake is smothered with warm butterscotch and it is heaven. The butterscotch starts to melt the ice cream and makes a gooey mess – and I love everything about it!

    The thing that I love about a dessert like this is how versatile it is. You can make this with any combination of ice cream and candy that you like. Peppermint with chocolate sauce at Christmas? Done. Peanut butter and chocolate? Yes, please. If you can dream it, you can make it.

    Start by softening your ice cream. Let it sit on the counter for about 15 minutes. While you are waiting for it to soften you can get on with the rest. Unwrap 6 brownies from a box of Fiber One Chocolate Fudge Brownies. Put them into the bowl of your food processor.

    Pulse until you have fine crumbs.

    Next, line the bottom and sides of a springform pan with plastic wrap. Let it hang over the side. Then press the crumbs into the bottom of the pan.

    Add English toffee to the food processor.

    Pulse until it crumbles.

    Put the softened ice cream into a large bowl. I mix it until it is the texture of soft serve.

    Mix in the toffee pieces. I keep some to the side to add to the top when it is about to be served.

    Pour the ice cream into the prepared pan.

    Spread it evenly.

    Cover with plastic wrap and freeze until completely frozen.

    Now, on to the butterscotch. Add butter, brown sugar, cream, and salt to a saucepan.

    Bring the mixture to a boil, and let it boil for 5 minutes.

    Take the sauce off of the heat and add the vanilla.

    Unmold the cake to slice.

    Pour sauce over cake. Done!


Recipe Summary

  • ½ cup light corn syrup
  • 1 cup heavy cream
  • 10 ounces semisweet chocolate, chopped
  • 16 graham crackers, broken into 1/2-inch pieces
  • 1 cup toasted almonds
  • 3 tablespoons white sugar
  • ½ cup melted butter
  • 1 ½ quarts coffee ice cream, softened
  • 1 (7 ounce) jar marshmallow creme
  • 2 cups miniature marshmallows

To make fudge sauce, combine heavy cream and corn syrup in heavy saucepan. Bring to a boil, remove from heat, add chocolate and whisk until smooth. Refrigerate until cool, about 45 minutes.

To make ice cream cake, preheat oven to 350 degrees F (175 degrees C). Finely grind graham crackers and almonds in food processor or blender. Stir in sugar. Add butter and process until moist crumbs form. Press mixture into bottom and sides of 9 inch spring form pan. Bake until golden, about 12 minutes. Allow to cool, then spread 2 cups softened ice cream over crust. Spoon 3/4 cup fudge sauce over ice cream. Freeze until set, then repeat layering. Cover and freeze 8 hours or overnight. Refrigerate remaining fudge sauce.

The next day, preheat the oven broiler. Warm the remaining fudge sauce in the microwave or a small saucepan. Place the cake pan on a cookie sheet. Spread the marshmallow creme over cake and sprinkle miniature marshmallows on top. Place under broiler until marshmallows are deep brown. Loosen cake with knife and remove sides of pan. Serve immediately with warmed fudge sauce.


Ingredients

  1. Butterscotch Sauce
    • 3/4 cup (packed) dark brown sugar
    • 1/2 cup dark corn syrup
    • 6 tablespoons (3/4 stick) unsalted butter, diced
    • 1/4 cup sugar
    • 1/4 teaspoon salt
    • 1/2 cup whipping cream
    • 1 teaspoon vanilla extract
  2. Cookies
    • 1 1/2 cups all purpose flour
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
    • 1/2 cup (packed) golden brown sugar
    • 1/4 cup sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 1/2 cups semisweet chocolate chips (about 9 ounces)
    • 3 pints chocolate or vanilla ice cream, slightly softened

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Not difficult, but time consuming. Leave at least 30 minutes for layers to freeze. The flavor combination is one I like and the presentation is good and generates compliments. I will probably use the graham cracker crust recipe again, but think I will just pour hot fudge over coffee ice cream in the future for this flavor combo.

I have made this several times and preparing to make it again today. Guests look at it and ask for a "small" piece. but ask for seconds. I we could, we would all give it 10 forks.

This recipe is listed twice on your site. It is one of your blue ribbon cakes with a 92% 74 reviews 4 forks at http://www.epicurious.com/recipes/food/reviews/Smores-Coffee-and-Fudge-Ice-Cream-Cake-102836 and also at http://www.epicurious.com/recipes/food/reviews/Smores-Coffee-and-Fudge-Ice-Cream-Cake-102889 with a 100% 12 reviews 4 forks.

Made this for the fourth of July , BIG HIT !! Was a little time consuming but well worth it. I also made a strawberry fudge one, this was excellent also, who doesn't like fudge and strawberries, I got mixed reviews on this one some couldn't get past the toasted marshmallow, me personally I loved it!!

Awesome recipe. Definitely worth the time, especially the crust. People rave every time I make this dessert!

p.s. definitely heed the warning about the layers taking longer than 10 mins to freeze. The ice cream had to be pretty soft in order to get smoothed out, so I allowed closer to a half hour between layers. It was easy though, just to go do other things while it was in the freezer, and come back later for the next layer. It's not like it was in the oven and going to burn:) definitely do the day before when you're not in a rush. Then. it took about 5 mins the day of with very little last minute hassle or mess.

um. yum. wasn't sure if it was going to be too sweet, so I made the hot fudge with bittersweet chocolate just in case. It was really sweet, so I'm glad I did. Crazy good though. Very very rich - a small piece is plenty. But, OMG it was yummy! a big hit at my mom's b-day dinner. Really liked the coffee ice cream with it. Needed that flavor to offset and break up all the chocolate & marshmallows. My 3yr old (marshmallow loving) niece requested one with strawberry ice cream for her b-day. still thinking that one through :)

This was so easy and delicious. I made this for my mother-in-law's birthday. Everyone was impressed and raved about how good it was. Definately a keeper recipe.

Turned out very well only issue was that the ice cream took much, much longer to harden than recipe estimates, so first layer was not quite so even. Regardless, people at my BBQ loved it. My tips: I used only 1 pint coffee ice cream for middle layer, and butter pecan for other two layers. Also recommend using more butter for crust (2-4 Tbsp.) Make sure you allow enough time for the layers to set. I also used a blow torch for the marshmallows.

Delicious! Made as directed except substiututed chocolate ice cream for the middle layer. Adults and kids all loved it! (Served 8 easy with 1/2 of cake still left!)

This is great as is. But my changes are to omit the marshmello fluff. Toast 12 to 18 large marshmellows on a parchemnent lined bake sheet 350* for about 6 minutes. Place around the top of the cake and place curls of chocolate in the center.

My friend made this for a Memorial Day get together. She said it was really easy to make, and oh my gosh. was it good. Definately need to make and save the recipe to your recipe box!!

Awesome. I've made several times. Lessons learned: I think coffee ice cream is best (plenty of chocolate in fudge sauce). Thinner (store bought) fudge sauce freezes better. Thicker sauce never really froze and made the layers shift when slicing. Stir the marshmallow fluff until smooth before spreading on cake. Allow plenty of time to freeze each layer. I start 2 days in advance. Watch carefully when broiling - takes less than a minute to brown, and marshmallows WILL start on fire! You'll love this cake!

Sorry,Correction: I make about 3/4 of the sauce.

I have 3 boys and this is always the cake they want for their birthday. Then I have to forward the recipe on to all the moms of the kids who were at the party and raved about it when they got home. I've used lots of different flavors but Breyers Coffee is my favorite even though I don't even like coffee. My kids usually want a caramel flavor. I make about 1/3 of the sauce as we never need the extra and I cut back on the graham crackers by a few.

I made this for the fourth of july, modified to a reeses peanut butter version. I used graham cracker crust, bottom layer of chocolate ice cream, a layer of fudge, and a top layer of peanut butter ice cream. Fudge sauce on top for presentation. It was delicious, though I suspect the marshmellows do add a lot to the presentation of the smores version. The hardest part was waiting for each layer to freeze enough to put the next layer on.

I made this for my daughter's 11th birthday dinner party. It was fun for the kids to watch the marshmallows expand and turn golden just like in the fireplace. We had leftovers which I wrapped in foil already cut into serving pieces, and I put them back into the freezer. When someone wanted a piece, I pulled out and put the piece in the microwave for 30 seconds. The marshmallow topping went from frozen to that wonderful ooze again. Next time I am going to try using strawberry ice cream, YUM!

This was good but we didn't find it mind-bending like so many of the reviews implied. The flavors were a fun combo, though.

Only made with two layers of ice cream and one of fudge. Used peppermint stick instead of coffee. It was still amazing. It was loved by even my non-dessert eating guests.

I love this recipe. My tips - add 1/4 stick extra butter to crust and use the back of a large spoon that's been run under hot water to spread the ice cream. Take out your broiler pan (if yours is uner your stove) and keep the door open when you are toasting the marshmellows - EXCELLENT!

I was in a hurry to make this so I only did two layers and only froze the completed cake for 3 hours or so. It still looked pretty darn good, and it tasted great. It was hard to believe that all it is is ice cream, fudge and graham crackers! It's all in the presentation. Served it to 8 adults at a birthday party and they loved the toasted marshmallows on top - they said it smelled and tasted like camping. This is a very fun dessert.

Over the past year I have made numerous birthday cakes, never making the same cake twice. I've tried numerous different recipes from this site, all receiving rave reviews. This cake however, takes them all. I was told that this was the best one yet and already have a request to make it again. I did make some slight changes to the recipe, but nothing major I omitted the almonds from the crust and instead of coffee ice cream I used 2 layers of vanilla and one of chocolate.

OK, easy to do but waaay too sweet. Maybe it's good for children. Could be better if you skipped the fluff, used just one layer of marshamallows and used a more bittersweet fudge sauce - I didn't care for the corn syrup in this one.

fabulous dessert and huge hit for new years eve (it fed 14 people easily) but, as amazing as it may seem, i actually increased the amount of fudge sauce so i could have enough to serve each piece of cake sitting in a small puddle of fudge.

A huge hit. Used 3 alternating layers of chocolate and vanilla ice cream with (purchased) fudge sauce in between. I softened ice cream in microwave to thick, spreadable consistency, which made creating the layers a cinch. Left out almonds in crust due to nut allergy, and it turned out great. EASY (I really don't understand LI's complaint, below!)and a delicious crowd-pleaser. Kids went berserk when this was brought out. Come to think of it, so did adults! The only thing I'll do differently next time is use a kitchen torch to brown the top, instead of broiler. I found that it needed more than 60 seconds under broiler to get the marshmallows to a nice brown color, and then ice cream got a tiny bit melty around edges, which made presentation less than 100% perfect. But this was so good, no one cared! A good recipe for an easy, make-ahead, impressive looking fun dessert, especially for kids.


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