Even though the crisp fall temps are starting to creep in and bring on thoughts of warm spiced dishes, who says we can’t enjoy ice cream for a little while longer? After all, fall has JUST barely arrived, so this is a perfect crossover dessert. And of course, because it is apple season, this cake is right on time. Ice cream cakes are also a great make-ahead dessert, or just kept in the freezer for when company drops by or there’s an emergency sugar craving! Just wrap it well in a few layers of foil until you’re ready to go. This one made its debut at a BBQ this week, where we enjoyed some of the last few warm days of late summer weather. I hope you enjoy it too.
You will need a round 9-10 inch springform pan for the dessert. Start by making the toffee, and in preparation, lightly butter a cookie sheet and set aside. Combine all of the following at low heat in a metal saucepan:
- 1/2 cup plus 2 tbsp butter
- 1/2 cup white sugar
- 2 1/2 tbsp brown sugar
- 2 1/2 tbsp water
- 1/2 tbsp honey
- 1/4 tsp cinnamon
- 1/8 tsp salt
Once butter is melted and sugars have dissolved, increase heat to medium. Cook this mixture until it reaches the hard crack stage (it helps to keep a glass of iced water on hand for testing). Stir throughout cooking time. Remove from heat and pour onto prepared cookie sheet and spread thin. Allow to fully cool before breaking into small pieces and then crushing into smaller bits (I just put it in a baggie and gave it a few whacks with a metal spoon). You want a nice mixture of crumbs and chunks.
Next, prepare your apples:
- 3 larger apples, peeled, cored and chopped (I used gravensteins from Belliveau Orchard )
- 1 tsp salted butter
- 2 tsp ground cinnamon
- 1 tbsp brown sugar
- 1/2 tsp vanilla extract
Place a non-stick saute pan over low-medium heat. Add butter, cinnamon, brown sugar and vanilla extract, stir to combine and allow sugar to melt into butter. Increase heat slightly and add chopped apples. Cook this mixture until apples have softened and released some juices. Set aside as you assemble cake. NOTE: toffee and sauteed apples can be made ahead of time and kept in a sealed container (separately of course ;))
Now you’re ready to assemble your creation! You will need the following, in addition to the toffee and apples:
- 1 cinnamon loaf cake (you can make your own, but in this case I went with a fluffy store bought cinnamon, crumb-topped cake, as I find this texture easiest to cut in the final product)
- 3/4 cup whipping cream
- 1 cup white chocolate chips
- 3/4 cup butterscotch chips
- 4 cups vanilla ice cream,, softened
- 1 cup frozen whipped topping, softened
- additional whipped topping, to decorate
Slice the loaf cake into 1/8-1/4 inch slices. Place HALF the slices on bottom of springform pan, pressing down slightly and pinching together/filling in any gaps. If desired, wrap a little tinfoil around the outside of the pan to catch any drips.
Warm the whipping cream over low heat in saucepan or in microwave. Add white chocolate and butterscotch chips and whisk until smooth. Remove from heat. Pour HALF this mixture over cake slices. Place in freezer for about an hour until the chocolate mixture is set.
Combine vanilla ice cream, 1 cup whipped topping, apple mixture and about 1 cup of the crushed toffee. Spread this mixture over chocolate layer in pan, return to freezer for about 2 hours until ice cream mixture is set.
Top ice cream layer with remaining cake slices, pressing down slightly. Spread remaining chocolate mixture over top of cake, return to freezer for another hour before removing to pipe an edging of frozen whipped topping and sprinkling with remaining toffee crumbs. Return to freezer for several hours or overnight. When ready to serve, leave at room temp for a few minutes before releasing the sides of the springform pan, use a good sharp (or even slightly warmed) knife to cut and serve.
Want a spoon? 🙂