Amazing Toffee Peanut Crunch Ice Cream Cake Recipe

Ingredients for Amazing Toffee Peanut Crunch Ice Cream Cake

• Chocolate Wafers
• 2 tablespoons unsalted butter
• Vanilla Ice Cream
• Skor Candy Bars
• Unsalted Peanuts
• ½ cup packed light brown sugar
• ¼ cup half-and-half
• Whipping Cream
• 1 teaspoon vanilla extract

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!