3 ounces ladyfingers
1/2 gallon coffee ice cream, softened
1 quart chocolate ice cream, soften
2 tablespoons instant coffee granules
1/2 cup coffee flavored liqueur
6 toffee bars, crushed
chocolate sauce
1 cup heavy cream, whipped
Servings: 8
1. Line ladyfingers around side of 9" springform pan.
2. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze.
3. Before serving, spread cake with whipped cream. Do not let this cake defrost before serving. Serve immediately upon removing from freezer.
1/2 gallon coffee ice cream, softened
1 quart chocolate ice cream, soften
2 tablespoons instant coffee granules
1/2 cup coffee flavored liqueur
6 toffee bars, crushed
chocolate sauce
1 cup heavy cream, whipped
Servings: 8
1. Line ladyfingers around side of 9" springform pan.
2. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze.
3. Before serving, spread cake with whipped cream. Do not let this cake defrost before serving. Serve immediately upon removing from freezer.
