Gluten-Free Coffee Toffee Ice Cream Cake
This decadent frozen dessert combines coffee ice cream with crunchy English toffee bits layered over a brownie crust, then topped with homemade butterscotch sauce. The brownie base provides rich chocolate flavor while the toffee adds delightful texture contrast. Perfect for summer entertaining or special celebrations when you want an impressive make-ahead dessert. The butterscotch sauce adds warm caramel notes that complement the coffee and chocolate beautifully.
Ingredients
- 1 1 1/2 quart container coffee ice creamvanilla ice cream1:1
milder flavor
- 1 box (6-count) Fiber One 90 Calorie chocolate fudge brownies
- 1 cup English toffee bars, choppedHeath bars or Skor bars1:1
similar texture and flavor
- ¼ cup butter
- ½ cup brown sugar
- ½ cup heavy cream
- ½ teaspoon salt
- 2 teaspoons vanilla
Instructions
- 1
Let ice cream soften for about 15 minutes
- 2
Line a springform pan with plastic wrap
- 3
Add brownies to food processor and pulse until crumbled
- 4
Press crumbled brownies into bottom of prepared pan
- 5
Mix softened ice cream in a large bowl
- 6
Add chopped toffee bars to ice cream and mix to combine
- 7
Spread ice cream mixture over brownie crust
- 8
Cover with plastic wrap and freeze for 6 hours or until firm
- 9
Put butter, brown sugar, heavy cream, and salt in a medium saucepan for butterscotch
- 10
Bring butterscotch mixture to a boil and let boil for 5 minutes
- 11
Remove from heat and add vanilla to butterscotch
- 12
Unmold cake and cut into slices
- 13
Pour butterscotch sauce over cake slices
Tips
Line the springform pan completely with plastic wrap for easy removal of the frozen cake
Let the butterscotch sauce cool slightly before serving so it doesn't melt the ice cream too quickly
Use a sharp knife dipped in warm water between cuts for clean cake slices
Good to Know
Keep covered in freezer for up to 1 week. Butterscotch sauce can be refrigerated for up to 5 days and reheated gently.
Can be made up to 2 days in advance. Make butterscotch sauce just before serving for best texture.
Serve immediately after adding butterscotch sauce to prevent melting. Cut with a sharp knife for clean slices.
Common Mistakes
Don't skip lining the pan with plastic wrap or the cake will be difficult to remove
Don't let butterscotch boil too vigorously or it may burn and become bitter
Substitutions
similar texture and flavor
more calories but similar function
FAQ
Can I use a different pan if I don't have a springform?
Yes, you can use a regular cake pan lined with plastic wrap, though removal will be slightly more challenging.
How long does the butterscotch sauce keep?
Store covered in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop before serving.
Can I freeze individual slices?
Yes, wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw slightly before serving.