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.
Recipe by Webicurean at http://blog.webicurean.com/2014/01/12/kahlua-toffee-ice-cream-cake-sundaysupper/