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Ultimate Toffee Ice Cream Cake

Rated as 5 out of 5 Stars

"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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1 h servings 441
Original recipe yields 12 servings (1 9x13-inch baking pan)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.
  3. Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.
  4. 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 441 calories; 24.7 52 5.1 50 173 Full nutrition

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Read all reviews 3
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Excellent! Although I used a gallon of ice cream and everyone loved it. A keeper!

FABULOUS!!! ! Made it for a bbq and there was nothing left! I followed the recipe exactly as written. Next time though I'll spray the bottom of the pan more liberally than I did because the...

Wonderful! I doubled the amount of Magic Shell, but other than that, everything else was the same. Taste was fantastic, and was a great first time ice cream cake! 10 stars if I could!!