Kahlua-Toffee Ice Cream Cake #SundaySupper

by Anne Papina on January 12, 2014

Kahlua-Toffee Ice Cream Cake #SundaySupper | Webicurean

It’s hard to believe, but the Sunday Supper Movement is turning two–proof that time does fly when you’re having fun! In honor of this milestone, Liz over at That Skinny Chick Can Bake is hosting a virtual birthday party for the group, and I’m bringing my most often requested dessert–Kahlua Toffee Ice Cream Cake. Of course, there’s a little something for everyone here–the line-up from the rest of the crew ranges from cocktails and appetizers to entrees and desserts (all the recipes are listed below), so get ready to dig in.

Looking back, I can still remember being nervous about my first #SundaySupper post. I had asked Isabel over at FamilyFoodie.com to join the #SundaySupper Movement in March, although the relaunch of my site was still a few months out. Everyone in the group was so welcoming and helpful, and there really was nothing to be worried about at all. The new Webicurean was ready for prime time at the end of July 2012, and I participated in my first #SundaySupper on August 4, 2012–the #CookforJulia event. Since then, I’ve whipped up something for most of the #SundaySupper events. More importantly, though, over the last year and a half, I’ve come to know the wonderful bloggers in this group, some of whom I’ve met in person, and I can honestly say, they’re some of the best folks around. Not to mention I’ve learned so much from them, truly.

Now, about this ice cream cake. I’ve been making this going on 30 years now, something I probably shouldn’t admit because it makes me sound really really old. But, this is the one dessert that’s always a hit, and it’s requested often. Let’s be clear, though, there’s no cake in this cake. It’s all about the ice cream, as it should be. Don’t get me wrong, I love cake and ice cream, but I don’t like frozen cake, which is what happens when you mix cake and ice cream in the same pan. Instead, this cake is a dreamy combination of chocolate and vanilla ice creams, layered with things like Nilla wafers, crushed Heath bars, Kahlua, and chocolate syrup. It’s very decadent, and oh-so-simple to make. Just be sure to give yourself enough time so that it sets properly–nobody wants a runny cake!

Kahlua-Toffee Ice Cream Cake #SundaySupper | Webicurean

You’ll need to break out the springform pan for this one.  Oh, and take the ice cream out of the freezer already, so it’ll be ready to spread. In the meantime, crush a couple dozen Nilla wafers to line the bottom of the pan. As you can see, I use the term “crush” loosely. :)

Kahlua-Toffee Ice Cream Cake #SundaySupper | Webicurean

Spread the chocolate ice cream evenly over those Nilla wafers.

Kahlua-Toffee Ice Cream Cake #SundaySupper | Webicurean

Next, crush the remaining Nilla wafers over the chocolate ice cream, along with 2 of the Heath bars, and half the chocolate syrup and Kahlua.

Kahlua-Toffee Ice Cream Cake #SundaySupper | Webicurean

Spread the vanilla ice cream over that, then top with the remaining crushed Heath bars, chocolate syrup, and Kahlua. Just so you know, I don’t actually measure the chocolate syrup or the Kahlua–I just freely drizzle it over the cake.

Kahlua-Toffee Ice Cream Cake #SundaySupper | Webicurean

You’ll need to let this set in the freezer for about 8 hours or overnight before serving.

Here’s the printer friendly version:

5.0 from 1 reviews
Kahlua-Toffee Ice Cream Cake
Prep time
Cook time
Total time
This Ice Cream Cake is a decadent combination of chocolate and vanilla ice creams, layered with Nilla wafers, crushed Heath bars, Kahlua, and chocolate syrup.
Recipe type: Dessert
Cuisine: American
Serves: 8-10
  • 3 cups chocolate ice cream
  • 3 cups vanilla ice cream
  • 3 dozen Nilla wafers
  • 4 Heath bars
  • 4 tbsp Kahlua
  • 4 tbsp chocolate syrup
  1. Remove ice cream from the freezer and allow to sit out and soften for about 15 minutes.
  2. Crush 2 dozen of the Nilla wafers, and spread them evenly on the bottom of a 9-inch springform pan.
  3. Spread chocolate ice cream evenly over the Nilla wafers.
  4. Crush remaining dozen Nilla wafers over the chocolate ice cream. Crush two of the Heath bars, and sprinkle over that. Dribble 2 tbsp of the Kahlua and 2 tbsp of the chocolate syrup on top.
  5. Spread vanilla ice cream evenly over the top of that. Crush the 2 remaining Heath bars and sprinkle over the vanilla ice cream. Dribble the remaining Kahlua and chocolate syrup over the top.*
  6. Cover and place in the freezer for eight hours or overnight.
  7. To serve, remove pan from freezer, and let sit out for a few minutes. Run a knife around the inside of the pan to loosen the ice cream from the sides, then carefully release the latch and remove the side of the pan. Return the remaining cake to the freezer immediately after serving.
*Note: Rather than measuring this out, it's easier to just carefully pour directly from the bottle and eyeball the amount.


Let’s see what the others are fixin’ up!

Brilliant Breads and Breakfast Fare:

Amazing Appetizers and Cocktails:

Spectacular Soups and Salads:

Enticing Entrees:

Decadent Desserts:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.



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