Sunday, September 29, 2013

Coffee Toffee Cookie Ice Cream Cake

OK. You have to make this cake right now before it gets too cold outside and all you crave is pot roast and chicken & dumplings. In Minnesota today you may have believed it was hot enough outside to consume an ice cream cake. Mmmmmhmmm, Minnesotans talk about the weather all the time. Cuz it's zany and unpredictable and it's our birthright. But I digress... cake! You must eat this. Its as simple as making cookies (you can make cookies, right?) and scooping ice cream (I know you can do that!).

First, get your stand-up mixer out or a big bowl and a handheld mixer. You'll want the butter softened and the other usual cookie suspects: brown and white sugar, an egg, baking soda, flour and salt. 

Whip it. Whip it good. 

Spread it. Plop it. Bake it. 

Scoop it.

More plopping. 

Spread it. 

Break it. 

Another round of plopping.

Another round of spreading.

And once more, break up the cookies (try not to eat too many - like me). Done. Wasn't that easy? Yes. And you will not, I repeat WILL NOT believe the ooohs and ahhhs your creation will garnish. I served this at my bible study and one sweet fellow thought he was eating a Starbucks latte in cake form. The cookies are dreamy little chewy nuggets of toffee flavor between the creamy, cold coffee ice cream. It's a texture match made in heaven. You need to make-up an excuse to make this cake, immediately! Go! NOW! 

Coffee Toffee Ice Cream Cake
recipe adapted from my Auntie Mary
serves 8-12

prep time: 30 minutes
active cook time: 12 minutes
inactive cook time: overnight

1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups toffee chips or crushed toffee
2 quarts coffee ice cream, slightly softened

Position rack in middle of oven and preheat to 350 degrees. Butter a 9" springform pan. Line a baking sheet with parchment paper. 

Sift the flour, baking soda, and salt together and set aside. 

In a stand-up mixer using the paddle attachment beat butter, brown sugar and sugar over medium speed until blended, about 1 minute. Add egg, vanilla and flour mixture mixing just to incorporate. Stir in toffee chips.

Using 1 3/4 cup of half of the dough, drop spoonfuls of dough over bottom of springform pan. Use your fingers or the back of a spoon to spread evenly over bottom of pan. Using remainder of cookie dough, drop heaping tablespoons of dough on baking sheet about 2 1/2" apart to make about 11 cookies. Place springform pan in oven and bake cookies until lightly browned and tops feel firm, about 12 minutes. 

Cool crust in pan. Cool cookies on baking sheet for 5 minutes. Transfer cookies to wire rack to cool completely. Break cooled cookies into 3/4" pieces. 

Spread 1 quart of softened ice cream over crust. Sprinkle half of the cookie pieces evenly over ice cream. Spread remaining quart of ice cream over cookie pieces and sprinkle remaining cookie pieces on top, pressing pieces into the ice cream. Cover pie tightly with plastic wrap, then aluminum foil. Freeze overnight or up to 2 weeks. 


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I'd love to hear all about your kitchen adventures! Xo, Becki