Heath Bar Coffee Delight Ice Cream Cake
Experience a heavenly blend of rich coffee ice cream, decadent caramel, and crunchy Heath bar pieces layered over a buttery graham cracker crust in this irresistible ice cream cake. Perfect for celebrations or any occasion where a memorable dessert is in order, this cake can be easily tailored with different candies and ice cream flavors. It's proven to delight both avid coffee lovers and dessert enthusiasts as evident when my husband declared it the best cake ever. We've shared it with family, including his older brother who couldn't resist a second helping!
N/A
Servings
520
Calories
7
Ingredients
Ingredients
Poundcake
16 ounces (sliced into chunks)
Coffee ice cream
1/2 gallon (softened)
Caramel sauce
8 ounces (room temperature)
Heath candy bars
6 ounces (crushed)
Graham crackers
1/3 box (crushed)
Butter
1/4 cup (melted)
Cool Whip
to coat (refrigerated)
Instructions
1
Prepare the crust by melting the butter in a pan over low heat. Mix in crushed graham crackers until fully combined.
2
Press the graham cracker mixture evenly into the bottom of a 9-inch pan to form a firm crust layer.
3
Slice the pound cake into small, uniform chunks. Layer a portion of these chunks on top of the crust, ensuring full coverage.
4
In a large bowl, blend the crushed Heath bars with the coffee ice cream, saving some crushed heath bars for garnish. Stir in the caramel sauce gently until evenly distributed.
5
Spoon one-third of the ice cream mixture over the pound cake layer, spreading it to the edges.
6
Continue layering with the remaining pound cake chunks and ice cream mixture until all ingredients are used, finishing with an ice cream layer.
7
Cover the cake with plastic wrap and place it in the freezer to set for several hours or overnight.
8
Once fully frozen, carefully remove the cake from the pan. Use Cool Whip to coat the top and sides of the cake evenly. Garnish with the reserved crushed Heath bars.
9
Return the cake to the freezer for at least another hour before serving to allow the Cool Whip to set.
Nutrition Information
27g
Fat
68g
Carbs
6.6g
Protein
1g
Fiber
49g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert recipe?
The recipe is for Heath Bar Coffee Delight Ice Cream Cake.
What are the primary flavors in this cake?
The cake features rich coffee ice cream, decadent caramel, and crunchy Heath bar pieces.
How many calories are in one serving?
Each serving contains 520 calories.
What is the fat content per serving?
There are 27 grams of fat per serving.
How many carbohydrates does a serving have?
A serving contains 68 grams of carbohydrates.
What is the protein content of the cake?
The cake provides 6.6 grams of protein per serving.
Does this dessert contain fiber?
Yes, it contains 1 gram of fiber per serving.
How much sugar is in one serving?
There are 49 grams of sugar per serving.
What ingredients are needed for the crust?
The crust is made from 1/3 box of crushed graham crackers and 1/4 cup of melted butter.
What size pan is recommended for this recipe?
A 9-inch pan is recommended.
How should the pound cake be prepared?
The 16 ounces of pound cake should be sliced into small, uniform chunks.
What type of ice cream is used?
The recipe calls for 1/2 gallon of softened coffee ice cream.
How much caramel sauce is required?
You will need 8 ounces of room temperature caramel sauce.
How many ounces of Heath bars are needed?
The recipe requires 6 ounces of crushed Heath candy bars.
What is used to coat the outside of the cake?
Refrigerated Cool Whip is used to coat the top and sides.
How do you prepare the ice cream mixture?
Blend the crushed Heath bars with the softened coffee ice cream and gently stir in the caramel sauce.
What is the first step in assembling the cake layers?
After the crust is set, layer a portion of the pound cake chunks on top.
How long should the cake freeze initially?
The cake should be covered and placed in the freezer for several hours or overnight.
When should the garnish be added?
Garnish with reserved crushed Heath bars after the cake has been coated with Cool Whip.
How long should the cake freeze after adding the topping?
Return the cake to the freezer for at least another hour before serving.
Is this recipe suitable for birthday parties?
Yes, it is tagged as a birthday cake and is perfect for celebrations.
Can I use different types of candy?
Yes, the cake can be easily tailored with different candies and ice cream flavors.
How many main ingredients are in this recipe?
There are 7 main ingredients.
What tags are associated with this recipe?
Tags include ice cream cake, coffee dessert, heath bar, birthday cake, frozen treat, layered dessert, and frozen cake.
How is the butter prepared for the crust?
The 1/4 cup of butter should be melted in a pan over low heat.
How do you ensure the crust is firm?
Press the graham cracker and butter mixture evenly into the bottom of the pan.
What is the best way to distribute the ice cream?
Spoon one-third of the mixture at a time over the cake layers and spread to the edges.
Should the caramel sauce be cold?
No, the caramel sauce should be at room temperature for better mixing.
How do you finish the layering process?
Continue layering pound cake and ice cream until ingredients are used, finishing with an ice cream layer.
How do you remove the cake from the pan?
Once fully frozen, carefully remove the cake from the pan before applying the Cool Whip.