Toffee Ice-Cream Layer Cake

Directions

1. 1
   *These are 1.4 ounces chocolate covered bars.
2. 2
   you need three or you can use 1 bag (6 ounces) chocolate-covered toffee candy bits.
3. 3
   CRUST: Preheat oven to 350F (180C).
4. 4
   Combine cookie crumbs and cinnamon in small bowl.
5. 5
   Gradually stir in butter until crumbs are evenly moistened.
6. 6
   Press into bottom of 9-inch springform pan.
7. 7
   Bake 10 minutes.
8. 8
   Cool completely on wire rack.
9. 9
   Soften coffee ice cream slightly.
10. 10
    Quickly spread onto crust and sprinlke with 23 cup toffee candy.
11. 11
    Freeze until firm, 1 hour.
12. 12
    Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke top with broken chocolate wafers.
13. 13
    Freeze 1 hour.
14. 14
    Soften vanilla ice cream slightly; spread on top and sprinlke with remaining toffee candy.
15. 15
    Cover top and freeze overnight.
16. 16
    (Can be made ahead.
17. 17
    Wrap well and freeze up to 1 week.)
18. 18
    Unwrap cake and refrigerate 20 minutes.
19. 19
    Remove side of pan.
20. 20
    Serve with Hot Fudge Sauce (recipe follows).
21. 21
    HOT FUDGE SAUCE: Combine 4 squares chocolate and heavy whipping cream in 1-quart microwaveproof bowl.
22. 22
    Microwave on High 1 1/2 minutes.
23. 23
    Stir until chocolate is completely melted.
24. 24
    Stir in sugar.
25. 25
    Microwave 1 minute more.
26. 26
    Stir to dissolve sugar, then stir in butter and vanilla until smooth.
27. 27
    Serve warm.
28. 28
    (Can be made ahead.)
29. 29
    Cool.
30. 30
    Cover and refrigerate up to 3 days.
31. 31
    Microwave on High 1 1/2 to 2 minutes, stirring after 1 minute, until warm and smooth.