Tuesday, August 10, 2010

A Dessert So Easy, Sandra Lee Would Be Proud

Ice cream and cake...ice cream and cake...let's all do the ice cream and cake!

This dessert is so easy it's stupid.  And it is so good.  One of my daughter's favorites, this is a cake I have made for years and everyone loves it.  Since it was her birthday, I decided to make it last weekend.  It takes about 20 minutes to prepare ahead and a few minutes to whip the cream right before serving.   No oven required, it's a great icy treat on a hot summer evening.

Coffee Toffee Ice Cream Cake
(Inspired by Southern Living)

2 (3-ounce) packages plain ladyfingers
2 T. instant coffee granules
1/4 C hot water
1 (8-ounce) package toffee candy bits, divided
1/2 gallon vanilla ice cream, softened
3 T. Kahlua or other coffee liqueur
1 C whipping cream
1 to 2 T. powdered sugar
  1. Stand ladyfingers around edge of 9-inch springform pan; line bottom of pan with remaining ladyfingers. 
  2. Combine coffee and 1/4 cup hot water in a small bowl, stirring until dissolved; let cool completely.
  3. Stir 3/4 package of toffee bits and coffee into softened ice cream.  Spoon into prepared pan.  Cover with plastic wrap and freeze at least 8 hours.
  4. With mixer on medium speed, whip cream until foamy.  Gradually add powdered sugar and beat until soft peaks form.  Gently fold liqueur into cream and dollop around edge of ice cream mixture.  Sprinkle leftover toffee bits on top of cake.  Let stand 30 minutes before serving. 
Notes:  The original recipe calls for an 8-ounce container of frozen whipped topping, thawed, in place of whipped cream.  This makes it even easier and more Sandra Lee-like, but I am not a big fan of all the mystery ingredients in Cool Whip.  Streamlining it even more, you can also substitute coffee ice cream for the vanilla ice cream and coffee mixture.  You can find packaged ladyfingers in the bakery department at Publix or among the frozen foods at Fresh Market.

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