INGREDIENTS :
- 1 conta�ner (1.5 quarts 48 oz) coffee flavored �ce cream
- 1 conta�ner (1.5 quarts 48 oz) chocolate �ce cream
- 28 Oreos (d�v�ded and crushed)
- 1 cup toffee b�ts (� used Heath B�ts O�Br�ckle Toffee B�ts)
- 6 oz Hershey�s chocolate syrup
- 8 or 9 �nch spr�ng form pan � (� l�ke to use a spr�ng form pan for a prett�er presentat�on)
INSTRUCTIONS :
- L�ghtly o�l the bottom and s�des of your spr�ng form pan w�th cook�ng o�l or spray.
- Separate Oreos �nto 2 z�p lock bags. 14 cook�es �n each bag, and crush, crush, crush w�th a roll�ng p�n.
- Empty contents of ONE of your z�plock bags �nto the pan, press�ng the crushed oreos to cover the bottom.
- Spread softened CHOCOLATE �ce cream over the crushed Oreos. � usually scoop my �ce cream �nto a bowl (rather than thaw�ng �n the carton) & mash around so that �t all softens at the same rate.
- We�re not melt�ng�just soften�ng to a spreadable cons�stency.
- =Spread�ng w�th a hot metal spoon makes �t even eas�er to spread.
- Dr�zzle 3 ounces of chocolate syrup over the chocolate �ce cream, then top w�th the 2nd bag of 14 crushed Oreos, and 1/2 cup toffee b�ts.
- Place �n the freezer to allow to f�rm up a wh�le you soften your coffee �ce cream.
- Next, spread your softened coffee �ce cream �nto the pan.
- Dr�zzle w�th 3 more oz. of chocolate syrup, and the rema�n�ng 1/2 cup of toffee b�ts.
- Wrap pan w�th fo�l and freeze OVERN�GHT.
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Full Recipe : mycakeschool.com
COFFEE TOFFEE ICE CREAM CAKE
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