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Amazing Toffee Peanut Crunch Ice Cream Cake Recipe

Indulge in this incredible Toffee Peanut Crunch Ice Cream Cake, perfect for summer birthdays or any special occasion! This recipe uses a buttery wafer crust, layers of creamy ice cream, crunchy Skor bars (or your favorite toffee!), and a rich toffee sauce. It's unbelievably delicious and surprisingly easy to make. Get ready for rave reviews!

Prep Time 30 mins
Cook Time 240 mins
Calories 1014 kcal
Protein 17g
Rating 5.0 (1 Reviews)
Amazing Toffee Peanut Crunch Ice Cream Cake 83

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Amazing Toffee Peanut Crunch Ice Cream Cake

  1. Grease a 13 x 9-inch baking pan or a 10-inch springform pan.
  2. **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.
  3. Press the crumb mixture firmly into the bottom of the prepared pan.
  4. Freeze for 20 minutes.
  5. Remove from freezer. Spread 1 quart (32 oz) of your favorite vanilla ice cream evenly over the crust.
  6. 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.
  7. Carefully spread the remaining 1 quart (32 oz) of ice cream over the crushed bars.
  8. Sprinkle ½ cup chopped peanuts evenly over the top.
  9. Freeze for at least 3-4 hours, or preferably overnight, until solid.
  10. **Make the toffee sauce:** In a small saucepan, melt 2 tablespoons unsalted butter over low heat.
  11. Stir in ½ cup packed light brown sugar.
  12. Gradually whisk in ¼ cup heavy cream and ¼ cup half-and-half.
  13. Cook, stirring constantly over low heat, until the sugar dissolves and the sauce slightly thickens (about 2-3 minutes).
  14. Remove from heat and stir in 1 teaspoon vanilla extract.
  15. **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.
  16. Drizzle the slightly cooled toffee sauce generously over the cake.
  17. Enjoy your amazing creation!

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

396g

Fat

173g

Carbs

36g

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

Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Eggs Dairy Holiday Event Kid Friendly Summer Cakes Frozen Desserts Chocolate Freezer Dietary Seasonal Brunch Equipment Number Of Servings 4 Hours Or Less