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
- 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.
- Add a layer of coffee ice cream about 1 inch thick.
- Drizzle a thick zig-zag layer of the caramel sauce over the ice cream using about ⅓ of the jar.
- 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.
- 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.
- 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.