Coffee Toffee Ice Cream Cake

Serves: 25
Total Calories: 265


28 Oreo cookies
6 large Heath candy bars (coffee-toffee bars)
1/2 gallon chocolate ice cream
8 ounces Hershey's chocolate syrup, divided
1/2 gallon coffee ice cream


Put 14 Oreo cookies in one plastic bag and 14 in another plastic bag. Crush with a rolling pin or mallet. do not use food processor. Place 6 Heath candy bars in a plastic bag and crush. Lightly oil a 10-inch springform pan. Sprinkle bottom of pan with one bag of cookies. Add 1/2 gallon softened chocolate ice cream. Drizzle 4 ounces of Hershey’s syrup over ice cream. Sprinkle second bag of cookies over syrup. Add 1/2 gallon softened coffee ice cream. Drizzle with remaining 4 ounces Hershey’s syrup. Sprinkle top with crushed Heath bars. Cover with foil. Freeze until hard.

Nutritional Facts:

Serves: 25
Total Calories: 265
Calories from Fat: 79

This Coffee Toffee Ice Cream Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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