Zutaten für Amazing Toffee Peanut Crunch Ice Cream Cake
- 1 ½ cups finely crushed chocolate wafer cookies
- 6 tablespoons unsalted butter
- 2 quarts (64 oz) vanilla ice cream
- 1 cup crushed Skor candy bars
- ½ cup chopped unsalted peanuts
- ½ cup packed light brown sugar
- ¼ cup half-and-half cream
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
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Zubereitung von Amazing Toffee Peanut Crunch Ice Cream Cake
- Grease a 13 x 9-inch baking pan or a 10-inch springform pan.
- **Make the crust:** In a medium bowl, combine 1 ½ cups finely crushed wafer cookies and ¼ cup melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- Freeze for 20 minutes.
- Remove from freezer. Spread 1 quart (32 oz) of your favorite vanilla ice cream evenly over the crust.
- Sprinkle 1 cup crushed Skor bars (or other toffee bars) over the ice cream and gently press them in with the back of a spoon.
- Carefully spread the remaining 1 quart (32 oz) of ice cream over the crushed bars.
- Sprinkle ½ cup chopped peanuts evenly over the top.
- Freeze for at least 3-4 hours, or preferably overnight, until solid.
- **Make the toffee sauce:** In a small saucepan, melt 2 tablespoons unsalted butter over low heat.
- Stir in ½ cup packed light brown sugar.
- Gradually whisk in ¼ cup heavy cream and ¼ cup half-and-half.
- Cook, stirring constantly over low heat, until the sugar dissolves and the sauce slightly thickens (about 2-3 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract.
- **Assemble and serve:** Remove the cake from the freezer 10-15 minutes before serving to soften slightly. If using a 13x9 pan, cut into squares. If using a springform pan, remove the sides before serving.
- Drizzle the slightly cooled toffee sauce generously over the cake.
- Enjoy your amazing creation!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
396g
Fat
173g
Carbs
36g
