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| 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 :
- 1 (16.5 ounce) package chocolate chip cookie dough (such as Pillsbury®)
- 1/2 gallon ice cream, softened
- 1 (8 ounce) package English toffee bits (such as Heath® Bits 'O Brickle™)
- 1/2 cup chocolate shell topping (such as Magic Shell®), or to taste
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H |
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- 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.
Notes :
- 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.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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