Saturday, October 20, 2012

Creamy, crunchy sweetness

Do you like toffee? I absolutely love it. It is a great partner to ice cream. My mother-in-law makes wonderful homemade toffee during Christmastime, but I can't wait around for that. This toffee ice cream crunch cake is a delicious and irresistible alternative!


2 1/2 c. crisp rice cereal
1 1/2 c. sweetened shredded coconut
3/4 c. brown sugar
1 stick butter, melted
2 8-ounce bags English toffee bits (from the baking aisle)
1 half-gallon vanilla ice cream, very softened*

Preheat oven to 300 degrees. In 9x13 pan, mix cereal, coconut, brown sugar and melted butter. Stir in toffee bits and spread evenly in pan. Bake for 30 minutes, or until toasty and browned. Let cool completely. Remove half of mixture, then spread out remaining mixture in bottom of pan. Carefully top with softened ice cream, then with reserved mixture. Cover with plastic wrap and freeze until firm.

*I let my ice cream sit out for two or three hours. I then stirred it in a mixing bowl so it was thick and creamy and evenly spreadable. Otherwise it would have been melty on the outside and stiff on the inside.

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