Caramelized Heath Bar Coffee Ice Cream Cake Recipes

CARAMELIZED HEATH BAR COFFEE ICE-CREAM CAKE

Caramelized Heath Bar Coffee Ice-Cream Cake image

This ice-cream cake is part of my husband's birthday celebration every year. He loves heath bars and coffee ice cream and once trying it, said it was the best cake he's ever had. His older brother tried it when he came to visit us and had two servings! This recipe is very easy to customize to your liking. You can use any type of candy or flavor ice cream to get the desired effect. I.e. use peanut butter cups instead of heath bars, use chocolate ice cream instead of coffee ice cream, and use chocolate sauce instead of caramel sauce. I prepared this ahead of time and did the final step the next morning.

Provided by kdr_7

Categories Candy

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces poundcake
1/2 gallon coffee ice cream
8 ounces caramel sauce
6 ounces Heath candy bars
graham cracker (I used 1/3 of the box)
1/4 cup butter
Cool Whip (I used the low-fat one and kept it in the fridge)

Steps:

For crust, heat butter in pan mix in crushed graham crackers.
Pour mixture in 9" pan and press down firmly.
Slice pound cake into chunks and start the cake with one thin layer of pound cake chunks on top of crust.
For ice cream layer, mix crushed heath bars into ice cream (reserve some for garnish) and then stir in caramel sauce.
Spoon 1/3rd of ice cream mixture on top of pound cake layer.
Repeat layering of ice cream mixture and pound cake until ingredients are gone.
Put pan in freezer for several hours or overnight.
Once frozen, take cake out of pan and frost with a coat of cool whip. Sprinkle the remaining heath bars on top.

Nutrition Facts : Calories 740.9, Fat 38.4, SaturatedFat 23.2, Cholesterol 197.8, Sodium 543.6, Carbohydrate 96.7, Fiber 2.4, Sugar 46, Protein 9.3

HEATH BAR TOFFEE COFFEE CAKE

Heath Bar Toffee Coffee Cake image

This is a dangerous cake to have around, it's so delicious! for the members that live in Canada and cannot get heath bars use Hershey's Skor toffee pieces, sold in a 200 gram package. This cake has a sweet crunchy topping and is really easy to make. This cake is like no other, just make it and see! This cake can also be made in an 11 x 7-inch baking pan or a springform pan also.

Provided by Kittencalrecipezazz

Categories Breads

Time 50m

Yield 16 squares

Number Of Ingredients 12

Ingredients

2 cups flour
1 cup dark brown sugar (well packed)
1/2 cup white sugar
1/2 cup butter, room temperature (no substitutes!)
1/2 teaspoon salt
5 (1 1/2 ounce) Heath candy bars, chopped (or use 1-1/2 cups Skor toffee bits)
3/4 cup mini chocolate chip
1 1/2 cups chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
2 teaspoons vanilla

Steps:

Set oven to 350 degrees.
Butter a 13 x 9-inch baking pan.
In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
Add in buttermilk, egg and vanilla; beat until JUST combined.
Transfer to prepared baking dish.
Sprinkle with reserved toffee topping evenly over batter.
Bake for about 35 minutes, or until golden brown and the cake tests done.
Cool completely in baking dish and cut into squares.

HEATH BAR ICE CREAM CAKE

Heath Bar Ice Cream Cake image

I have never made this recipe. Every year for many years a girlfriend of mine would make it for my birthday and it was my present! She has a new. very busy life now so I have been missing the ice cream cake for too many years. Found the recipe on the internet today and am so excited to have it! Even if I have to make it for myself. Cooking time is freezing time.

Provided by looneytunesfan

Categories Frozen Desserts

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 1/4 cups macaroons, crumbled
4 tablespoons chocolate syrup
3 cups chocolate ice cream, slightly softened
3 tablespoons Kahlua
3 cups vanilla ice cream, slightly softened
5 Heath candy bars, coarsely chopped

Steps:

Layer the bottom of a 8 inch round springform pan with 1 1/4 cups of the macaroons.
Spread chocolate ice cream evenly over the crumbs.
Sprinkle 4 of the crushed Heath bars over the ice cream.
Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over chocolate ice cream.
Cover with remaining macaroons.
Top evenly with vanilla ice cream.
Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
Cover and freeze for at least 8 hours or overnight.
When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter.
Slice and serve.
Note: Place Heath bars in freezer until frozen.
They are then easily broken with a mallet.
Variations: Other cookies, such as chocolate wafers or vanilla wafers can be used intead of macaroons.

Nutrition Facts : Calories 398.2, Fat 20.1, SaturatedFat 12, Cholesterol 53.7, Sodium 190.8, Carbohydrate 49.7, Fiber 1.6, Sugar 43.8, Protein 5

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