Amazing Toffee Peanut Crunch Ice Cream Cake

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• Servings: 16
• 1 1/4 cups crushed chocolate wafers
• 1/3 cup butter or 1/3 cup margarine, melted
• 2 quarts good-quality vanilla ice cream (softened just enough to spread, careful not to melt!)
• 8 (8 ounce) bars skor candy bars, crushed or 8 (8 ounce) any chocolate-covered english toffee bars
• 1 1/4 cups unsalted peanuts, coarsely chopped
• 1/2 cup butter (no subs!)
• 1 cup packed brown sugar
• 1/4 cup half-and-half cream
• 1/4 cup whipping cream
• 1 1/2 teaspoons vanilla

Recipe

• 1 grease a 13 x 9-inch baking pan or a 10-inch springform pan.
• 2 to make the cake: in a bowl, combine the wafer crumbs and melted butter.
• 3 press into bottom of prepared baking dish.
• 4 place in freezer for 20 minutes.
• 5 remove from freezer and spread 1 quart of ice cream over the crumb crust.
• 6 sprinkle the crushed skor bars over the ice cream, and press in slightly with a back of a spoon.
• 7 carefully spread remaining 1 quart of ice cream over the crushed bars.
• 8 sprinkle with chopped peanuts.
• 9 freeze for 3-4 hours.
• 10 to make the sauce: in a small saucepan, melt butter over low heat.
• 11 stir in the brown sugar, the half and half cream and whipping cream; cook, stirring constantly over low heat until sugar has dissolved.
• 12 remove from heat and add/mix in vanilla.
• 13 to serve: remove cake from freezer and pan (if you are using a springform pan) if not just cut into squares if you are using a 13 x 9-inch pan.
• 14 pour the slightly cooled or cold toffee sauce over the cake.
• 15 delicious!