Homemade Chocolate Bar Ice Cream Cake

 

Ingredients: 

  • Choco wafers
  • Coffee ice cream 
  • Cadbury Flake Chocolate 
  • Cadbury Fudge Bar 25P
  • Reese’s bar Chocolate & Nuts

Topping: 

  • Skittles Fruits Candy & Wild Berry
  • Caramel sauce topping

Preparation 

  1. Assemble a 9-inch springform pan. Line the bottom with the chocolate wafers, using about half the box. Fill in as many spaces as possible in a single layer, breaking the chocolate bar as you need. Then keep going to use up half of the box. You will end up with almost a complete double layer of chocolate bar.
  2. Add a layer of coffee ice cream about 1 inch thick. 
  3. Drizzle a thick zig-zag layer of the caramel sauce over the ice cream using about ⅓ of the jar.
  4. Warm the hot fudge sauce slightly in the microwave so it is spreadable, but not hot. Using about ¾ of the jar, pour a layer over the toffee bits and use an offset spatula to create an even layer.
  5. Add the final layer of ice cream, filling up the space to the top of the pan. Cover tightly with plastic wrap and freeze overnight.
  6. Unmold right before serving and top with a zigzag of the remaining microwaved hot fudge, a drizzle of the caramel sauce, and a sprinkling of Skittles Fruit Candy or Wild Berry, if used. Cut into wedges, and serve immediately.