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!