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Coffee-Toffee Ice Cream Cake with Butterscotch Sauce

Coffee-Toffee Ice Cream Cake with Butterscotch Sauce



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A sinfully delicious dessert that is super simple to make. Fiber One™ brownie crust, coffee ice cream, and toffee frozen into a cake, topped with the simplest butterscotch sauce imaginable!MORE+LESS-

1

(1 1/2 quart) container coffee ice cream

1

box (6-count) Fiber One™ 90 Calorie chocolate fudge brownies

1

cup English toffee bars, chopped

Hide Images

  • 1

    Let ice cream soften, about 15 minutes. In the meantime, line a springform pan with plastic wrap. Add the Fiber One™ brownies to the bowl of a food processor. Pulse until crumbled. Press into the bottom of the pan. Set aside.

  • 2

    Mix the softened ice cream in a large bowl. Add the chopped toffee bars and mix to combine. Spread ice cream over the brownies and cover with plastic wrap. Freeze for 6 hours, or until firm.

  • 3

    Make the butterscotch by putting the butter, brown sugar, heavy cream, and salt in a medium saucepan. Bring to a boil, and let boil for 5 minutes. Remove from heat, and add vanilla.

  • 4

    Unmold the cake and cut into slices. Pour butterscotch over cake slices.

No nutrition information available for this recipe

More About This Recipe

  • Everyone needs a showstopper dessert up their sleeve – something that prompts an audible gasp from the crowd when it hits the table.

    My Coffee-Toffee Ice Cream Cake with Butterscotch Sauce is that dessert.

    It is ridiculous how easy both the cake and the sauce are. Can you mix? Then you can do this. The cold ice cream cake is smothered with warm butterscotch and it is heaven. The butterscotch starts to melt the ice cream and makes a gooey mess – and I love everything about it!

    The thing that I love about a dessert like this is how versatile it is. You can make this with any combination of ice cream and candy that you like. Peppermint with chocolate sauce at Christmas? Done. Peanut butter and chocolate? Yes, please. If you can dream it, you can make it.

    Start by softening your ice cream. Let it sit on the counter for about 15 minutes. While you are waiting for it to soften you can get on with the rest. Unwrap 6 brownies from a box of Fiber One Chocolate Fudge Brownies. Put them into the bowl of your food processor.

    Pulse until you have fine crumbs.

    Next, line the bottom and sides of a springform pan with plastic wrap. Let it hang over the side. Then press the crumbs into the bottom of the pan.

    Add English toffee to the food processor.

    Pulse until it crumbles.

    Put the softened ice cream into a large bowl. I mix it until it is the texture of soft serve.

    Mix in the toffee pieces. I keep some to the side to add to the top when it is about to be served.

    Pour the ice cream into the prepared pan.

    Spread it evenly.

    Cover with plastic wrap and freeze until completely frozen.

    Now, on to the butterscotch. Add butter, brown sugar, cream, and salt to a saucepan.

    Bring the mixture to a boil, and let it boil for 5 minutes.

    Take the sauce off of the heat and add the vanilla.

    Unmold the cake to slice.

    Pour sauce over cake. Done!


Spiced coffee chai bundt cake with coffee-toffee sauce

Preheat the oven to 180°C and generously grease a 30 cm bundt cake tin. Remove the tea from the tea bags and mix with the boiling water. Allow to stand for 5 minutes.

Place all the ingredients for the cake into a large mixing bowl and mix until smooth.

Pour into the tin and bake in for 30–35 minutes, or until a skewer comes out clean.

Allow to cool in the tin for 15 minutes. Remove from the tin and allow to cool completely before drizzling with the sauce to serve.

To make the sauce, place the cream, sugar and butter in a saucepan over a medium heat. Allow the butter to melt and the sugar to dissolve. Cook for a further 10–15 minutes, or until thickened. Remove from the heat. Add the espresso and salt, then mix to combine. Allow to cool slightly before serving. The sauce will keep for up to two weeks in a sterilised jar in the fridge.

Cook's note: Coffee is a great match with spices like cinnamon and nutmeg. Serve big slices of this cake with a pot of your favourite brew.

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.


Quick coffee toffee sauce

  • ½ cup water
  • 1 Tbsp cornstarch
  • ½ cup Grandma Fancy Molasses
  • 2 Tbsp brown sugar
  • 2 Tbsp butter
  • ½ tsp vanilla
  • ½-1 tsp instant espresso powder or instant coffee*
  1. In a saucepan over medium heat, whisk together water and cornstarch.
  2. Stir in molasses, brown sugar and butter.
  3. Bring to a gentle simmer and stir until butter melts, sugar dissolves and sauce is smooth and begins to thicken (less than 5 minutes).
  4. Remove from heat and stir in vanilla and coffee.

*If you don’t have instant coffee or espresso, simply substitute ½ cup brewed coffee for the water in step 1. The end result will be a sauce with a stronger coffee flavour.

So you tell me…Which would you rather eat…

This piece of cake…

Or this piece of cake…

One more thing…

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In indy

Sundae’s Homemade opened in December 1995 and is located at the southern tip of the Geist Reservoir in Indianapolis. Over the last number of years, the store has perfected the homemade ice cream craft and mastered the art of coffee roasting. Come into the store to discover some of Sundae’s staple flavors like Graham Central Station, Lemoreo, Key Lime Pie, or Chocolate Peanut Butter Brownie.

Sundae’s delivers ice cream to restaurants all across the Midwest, participates in local fundraisers, caters weddings, open houses, and office events. Sundae’s has won multiple awards for Indy’s best ice cream because we use only the highest quality ingredients to produce our dense and creamy frozen flavors. With over 30 years of experience in the ice cream industry, we have mastered classic recipes and continue to innovate new flavors. Sundae’s still makes it the old fashioned way, one batch at a time.


Ridiculously easy butterscotch sauce

I can’t tell you how many times I’ve spied a recipe that promised butterscotch brownies or cookies or cake bliss within that suggested you make your butterscotch confection with … butterscotch sauce. From a jar. Or butterscotch chips. From a bag. Sorta like those sandwich recipes that tell you to get out two slices of bread and some deli meats (um, thanks?), it’s kind of a letdown but I just assumed that butterscotch must be a thermometer-requiring, magic wand-waving difficult thing to make. That would explain it, right?

Well, I’ve been hoodwinked, bamboozled, misled and so have you because butterscotch — deadly good butterscotch, butterscotch so transcendent it might could bring tears to your eyes — is ridiculously easy to make. Five ingredients (spoiler: one of them is salt) + five minutes on the stove = I just can’t. I’m simply not savvy enough to apply language to how awesome it tastes.

And I was having one of those mornings that I suspect any of you who have ever been a parent of a young tot — even a spectacularly cute one — has had, where you start to feel like you’ll never ever have time again to do a single thing that you once loved, and there on my ancient list of recipes I’ve wanted to make one day was the kind of awesomeness that took minimal ingredients (and ones that, odds are, you already have on hand), barely any time (as in, less time than the shortest nap), damn near blew my mind with its homecooked deliciousness and all of my frustrations temporarily vanished into thin air. Now that there is the wave of some magic wand, I tell you.

Ridiculously Easy Butterscotch Sauce
Adapted loosely from The Washington Post, who adapted it from The Perfect Cake

Yield: About 2/3 to 3/4 cup sauce

1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar (I used dark)
1/2 cup (118 ml) heavy cream
1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste

Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. [A flat whisk works great here.] Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract, stirring to combine and this is where, despite the simplicity of the recipe, you get to feel all “chef-y”. Dip a spoon in the sauce and carefully taste the sauce (without burning your tongue!) to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition. I ended up using a full teaspoon of flaky salt and the listed amount of vanilla to get a butterscotch sauce with a very loud, impressive butterscotch flavor but the strength of your vanilla and intensity of your salt may vary.

Serve cold or warm over vanilla ice cream, roasted pears or pound cake. The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a microwave or small saucepan.

To do ahead: This sauce will keep at least two weeks in an airtight container in the fridge.

To gift this up: I’d go the canning route in small jars. (You’ll want to scale the recipe a bit, as it makes less than a cup.) I am not practiced enough in canning to give advice but you should most definitely check out the awesome Food in Jars blog for tips. Whoops! A few readers have warned that butter-and-cream-type confections are not safe to can. A big thank you for keeping the Smitten Kitchen botulism-free! (You can still put these in small jars, but warn that they are, indeed, perishable and should be kept in the fridge.)


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Coffee & Toffee Cupcakes

Add the remaining milk and sift in the remaining flour and beat on a very low speed for 5-10 seconds to combine the ingredients. Stop beating as soon as the ingredients are combined as over-beating the mixture may cause the cupcakes to be tough.

Butterscotch Sauce

Place all the ingredients in a small saucepan over medium heat. Watch for the sugar to dissolve and then reduce the sauce for a few minutes until it thickens slightly. Cool completely before using in the buttercream.


Can You Make Tiramisu without Eggs?

The issue with making traditional tiramisu with eggs is that if you make the very classic preparation, the eggs aren&rsquot cooked. This can raise some concerns for folks with compromised immune systems. Or for folks who are kind of weirded out by raw eggs.

Other tiramisu recipes, like Dennis&rsquos wonderful classic recipe, call for the eggs to be cooked over a double boiler into a sabayon, or cooked foam. This yields the most gorgeous, silky traditional tiramisu without raw eggs.

Honestly, though, tiramisu will set up and be &ldquosliceable&rdquo even without the eggs.

As you&rsquoll see, my no egg tiramisu recipe comes together really easily with a hand mixer. That&rsquos right, you don&rsquot need a stand mixer to make this easy tiramisu. Hooray!


Coffee Toffee Silk Pie

Rating: 0
  • Description: This recipe won third place in the open category of the 2013 American Pie Council Crisco National Pie Championships Amateur Division. It's from David Harper of Richland Center.

Ingredients:

Crust:
½ cup of butter flavored vegetable shortening
1 cup of flour
1 teaspoon salt
5 tablespoons ice cold water

Chocolate sauce:
8 ounces semi-sweet chocolate
¾ cup heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla

Filling:
1 ¼ cup heavy cream, chilled
1 tablespoon plus 2 heaping teaspoons instant coffee granules, divided
4 eggs
1 cup sugar
3 tablespoons water
8 ounces semi-sweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons room temperature butter

Whipped cream:
1 ½ cup heavy cream
1 tablespoon instant coffee granules
¼ cup powdered sugar
½ cup crushed toffee pieces (for garnish)

Preparation:

Crust: Preheat oven to 400 degrees. Whisk the flour and the salt together in a large bowl. Add the shortening and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Refrigerate for 20 minutes. Place a piece of parchment paper in the pie shell and fill with pie weights or pennies. Bake crust until edges are golden brown and bottom is browned, about 15-20 minutes. Remove crust from oven and take out the parchment and pie weights. If bottom crust is not browned enough, place back in oven without parchment and pie weights and bake until bottom is browned, about 5 minutes. Cool on wire rack and set aside.

Chocolate sauce: Place all ingredients in a microwave safe bowl and microwave until melted and smooth, whisking often, about 1-2 minutes. Set aside to cool until thickened, about 30 minutes.

Filling: Whip the heavy cream plus 1 tablespoon of the coffee granules together until stiff peaks form. Transfer to a bowl and chill. Place eggs, sugar, water and 2 heaping teaspoons coffee granules in a large double boiler set over simmering water. Use a hand held mixer on high speed to beat the egg mixture until thickened, about 10 minutes. Remove from heat and continue to beat until mixture is cooled, about 5 minutes. Add the chocolate and vanilla to the egg mixture and beat until combined. Add the butter and beat until combined. Fold in the coffee whipped cream until no white streaks remain. Set aside.

Assemble pie: Pour 1 cup of chocolate sauce in bottom of pie shell. Pour filling into pie shell. Refrigerate for at least 3 hours or up to 24 hours. Combining the 1 ½ cups heavy cream and 1 tablespoon instant coffee granules for the whipped cream topping and place in refrigerator until pie is set up, about 3-24 hours.

When pie is set, whip the heavy cream and coffee mixture with the powdered sugar until stiff. Top pie immediately with the whipped cream. Sprinkle crushed toffee pieces on top. Serve immediately or chill until ready to eat.


Download a printable version here

*Flavors with a star contain cream and must be kept refrigerated*

Wheat Free - Our wheat free flavors are made with 100% gluten free ingredient, but baked in our regular kitchen. Vanilla, chocolate, or flourless brownie cupcakes can be topped with any of our buttercreams or specialty toppings.

Vegan - Cake options: Chocolate, Vanilla, Cookies and Cream Frosting: Chocolate, Vanilla, Coconut, Peanut Butter, Cookies and Cream, Mint Oreo


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