Chocolate Toffee Crunch Ice Cream Cake Recette

Indulge in this decadent Chocolate Toffee Crunch Ice Cream Cake! This recipe is easily adaptable to various dietary needs, using gluten-free cake mix, lactose-free ice cream, and sugar-free Cool Whip as options. Perfect for birthdays, holidays, or any special occasion, this stunning cake boasts layers of moist chocolate cake, creamy ice cream, crunchy toffee, and fluffy whipped topping. Prepare to impress your friends and family with this delicious and customizable dessert!

Préparation 30 min

Cuisson 200 min

Calories 559.1 kcal

Protéines 14g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chocolate Toffee Crunch Ice Cream Cake

Chocolate Cake Mix
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1 cup water
Vanilla Ice Cream
Toffee Pieces
1 cup sugar-free Cool Whip, softened

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chocolate Toffee Crunch Ice Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Chocolate Toffee Crunch Ice Cream Cake

Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
In a large bowl, combine gluten-free cake mix, 3 large eggs, 1/2 cup (1 stick) unsalted butter, melted, and 1 cup water. Mix according to cake mix instructions.
Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
Once cooled, carefully slice the cake horizontally into two even layers using a serrated knife.
Place the bottom cake layer back into the pan.
Spread 2 cups of softened lactose-free ice cream evenly over the bottom layer.
Sprinkle 1 cup of toffee chips over the ice cream.
Top with the second cake layer.
Frost the entire cake with 1 cup of softened sugar-free Cool Whip.
Freeze for at least 2 hours, or preferably overnight, to allow the cake to set completely before serving.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

182g

Fat

85g

Carbs

21g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Gluten Free Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation For Large Groups Desserts Cakes Frozen Desserts Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Chocolate Toffee Crunch Ice Cream Cake ?

Chocolate Toffee Crunch Ice Cream Cake prend environ 230 minutes du début à la fin — environ 30 minutes de préparation et 200 minutes de cuisson.

Combien de calories contient Chocolate Toffee Crunch Ice Cream Cake ?

Chocolate Toffee Crunch Ice Cream Cake contient environ 559.1 calories par portion, avec environ 14 g de protéines, 21 g de glucides et 49 g de lipides.

De quels ingrédients ai-je besoin pour Chocolate Toffee Crunch Ice Cream Cake ?

Les principaux ingrédients de Chocolate Toffee Crunch Ice Cream Cake sont Chocolate Cake Mix, Eggs, Butter, Water, Vanilla Ice Cream, Toffee Pieces. Consultez la liste complète avec les quantités ci-dessus.