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!
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.
Spread the chocolate ice cream evenly over those Nilla wafers.
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.
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.
You’ll need to let this set in the freezer for about 8 hours or overnight before serving.
Here’s the printer friendly version:
- 3 cups chocolate ice cream
- 3 cups vanilla ice cream
- 3 dozen Nilla wafers
- 4 Heath bars
- 4 tbsp Kahlua
- 4 tbsp chocolate syrup
- Remove ice cream from the freezer and allow to sit out and soften for about 15 minutes.
- Crush 2 dozen of the Nilla wafers, and spread them evenly on the bottom of a 9-inch springform pan.
- Spread chocolate ice cream evenly over the Nilla wafers.
- 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.
- 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.*
- Cover and place in the freezer for eight hours or overnight.
- 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.
Let’s see what the others are fixin’ up!
Brilliant Breads and Breakfast Fare:
- Brioche aux Pépites de Chocolat from Food Lust People Love
- Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
- Celebration Strawberry Crepes from The Not So Cheesy Kitchen
- Homemade Brioche from Masala Herb
- Onion Cheddar Cheese Focaccia from Flour On My Face
- Poached Pear Bread from Hip Foodie Mom
Amazing Appetizers and Cocktails:
- Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
- Blue Cheese Walnut Tarts from Magnolia Days
- Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
- Cheesy Twists from What Smells So Good?
- Key Lime Pie Martini from girlichef
- Pizza Dip from The Food Army Wife
- Slow Cooker Party Mix from Hot Momma’s Kitchen Chaos
Spectacular Soups and Salads:
- Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
- Day at the Beach Healthy Tuna Salad from Shockingly Delicious
- Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
- Luscious Fruit Salad from Pescetarian Journal
- Quinoa and Buffalo Chicken Salad from In the Kitchen with KP
- Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
- Chicken Shami Kebab from Soni’s Food
- Chicken and Rice Dinner in the Crock from Momma’s Meals
- Curried Chicken from The Foodie Patootie
- Healthy Chicken Tetrazzini from Citronlimette
- Imagination Stew from Cindy’s Recipes and Writings
- Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
- Runny Egg Risotto from Jane’s Adventures in Dinner
- Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
- Seafood Stew from Healthy. Delicious.
- Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
- Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
- Spicy Shrimp Tempura Rolls from kimchi MOM
- Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
- Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue’s Nutrition Buzz
- Azuki Red Bean Ice Cream from The Ninja Baker
- Banana Pudding Parfaits from Hezzi-D’s Books and Cooks
- Birthday Cake Macaron from A Kitchen Hoor’s Adventures
- Caramel Peanut Butter and Jelly Bars from Pies and Pots
- Chocolate Mousse Torte from That Skinny Chick Can Bake
- Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
- Crumb Cake Brownies from Table for Seven
- Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
- Gluten-Free Epiphany Cake from Happy Baking Days
- Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
- Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
- Kahlua Toffee Ice Cream Cake from Webicurean
- Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
- Pineapple Coconut Cupcakes from Basic N Delicious
- S’mores Snack Cake from Alida’s Kitchen
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.