Toffee Ice Cream Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Rich, creamy toffee ice cream layered with crunchy buttery biscuits and caramelized sugar on top.
Ella x
Ingredients
- 250 gbutter
- 400 gcaster sugar
- 150 gbrown sugar
- 2 egglarge eggs
- 250 gall-purpose flour
- 10 gbaking soda
- 20 gsalt
- 1 mLvanilla extract
- 200 mLtoffee sauce
- 400 gice cream
- 120 gbutter biscuits
- 100 mLcaramel sauce
Detail level
Instructions
- 1
Preheat the oven to 180C. Line a baking sheet with parchment paper.
Tip: For even baking.
- 2
Make the butter biscuits: cream the butter and sugar until pale. Beat in the eggs and flour until combined. Roll out the dough and cut into rounds. Bake for 15 minutes, or until lightly golden.
Tip: For crisper biscuits.
- 3
Make the toffee ice cream: combine the toffee sauce, vanilla extract, and ice cream in a blender or food processor. Blend until smooth and creamy.
Tip: For a creamy texture.
- 4
Assemble the cake: place a layer of biscuits on the bottom of a cake pan. Top with a layer of toffee ice cream. Repeat for 3-4 layers.
Tip: For a stable cake.
- 5
Caramelize the sugar: mix the caster sugar and brown sugar in a pan over medium heat. Cook until the sugar dissolves, then increase the heat and cook until caramelized.
Tip: For a golden color.
- 6
Drizzle with caramel and toffee sauce: pour the caramel sauce over the cake, then drizzle with toffee sauce.
Tip: For extra flavor.
- 7
Chill in the freezer: place the cake in the freezer to chill for at least 2 hours.
Tip: For a firm texture.
- 8
Slice and serve: slice the cake into 8 portions and serve chilled.
Tip: For a beautiful presentation.
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