Rating: 5 stars
3 Ratings
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Ice cream + chocolate chip cookies + toffee = happiness. I invented this concoction based on my intuition. I simply use store-bought cookie dough for ease.

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Recipe Summary

cook:
10 mins
additional:
30 mins
total:
1 hr
prep:
20 mins
Servings:
12
Yield:
1 9x13-inch baking pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.

  • Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.

  • Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.

Cook's Note:

Depending on how soft the ice cream gets, you may want to freeze the cake before adding toppings in step 4.

Editor's Note:

The directions for making cookies are based on the particular brand mentioned. Follow instructions on the package if using a different brand.

Nutrition Facts

441 calories; protein 5.1g; carbohydrates 52g; fat 24.7g; cholesterol 50.5mg; sodium 173.3mg. Full Nutrition
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