Ingredients for Chocolate Toffee Crunch Ice Cream Cake
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How to Make 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
