Amazing Toffee Peanut Crunch Ice Cream Cake

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This is one of the best ice cream cakes ---if you can't find skor bars then use any toffee bar for this. This cake is perfect for a summertime birthday party, you may use all half and half cream to make the sauce, but i find that it is better with half whip cream and half and half --- this is *so* good! :)

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Steps

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Grease a 13 x 9-inch baking pan or a 10-inch springform pan.

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To make the cake: in a bowl , combine the wafer crumbs and melted butter.

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Press into bottom of prepared baking dish.

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Place in freezer for 20 minutes.

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Remove from freezer and spread 1 quart of ice cream over the crumb crust.

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Sprinkle the crushed skor bars over the ice cream , and press in slightly with a back of a spoon.

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Carefully spread remaining 1 quart of ice cream over the crushed bars.

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Sprinkle with chopped peanuts.

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Freeze for 3-4 hours.

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To make the sauce: in a small saucepan , melt butter over low heat.

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Stir in the brown sugar , the half and half cream and whipping cream.

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Cook , stirring constantly over low heat until sugar has dissolved.

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Remove from heat and add / mix in vanilla.

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To serve: remove cake from freezer and pan if not just cut into squares if you are using a 13 x 9-inch pan.

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Pour the slightly cooled or cold toffee sauce over the cake.

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Delicious !.

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Ingredients

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chocolate wafers, butter, vanilla ice cream, skor candy bars, unsalted peanuts, brown sugar, half-and-half cream, whipping cream, vanilla