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Lady Finger Ice Cream Cake with Toffee Crunch

Lady Finger Ice Cream Cake with Toffee Crunch
Serves 16

Note: You will need a 10-inch spring form pan.

Note 2: In general, you can find packages of Lady Fingers in the produce section near the strawberries. (i.e. for Strawberry Shortcake.)
Break up the candy bars by hitting them, in their wrappers, with a kitchen mallet — make sure you leave the wrappers on while hitting or you’ll have chocolate bits all over the kitchen.

2 packages Lady Fingers – $3.98
3 quarts of your favorite ice cream (mix up the flavors) – $11.98
1 jar maraschino cherries, drained (optional) – $1.99
7 Heath or Skorr’s bars, broken into bite-size pieces – $5.66
16 oz. Chocolate syrup or fudge topping -$1.79
whipped cream (totally optional, and gilding the lily, in my humble opinion)
Grand Total: $25.40
Total Per Serving: $1.59

1. Line the spring form pan with the Lady Fingers, beginning with the sides, the curved face of the cookie gently pressed against the pan. Using the second package of cookies, line the bottom of the pan. Fill in the inevitable gaps with broken pieces of cookies.

2. Scoop half of the ice cream into the bottom of the pan. We usually use 2 to 3 flavors, and I distribute them evenly. Sprinkle with half of the broken Heath bars. Drizzle chocolate/fudge topping over the candy and ice cream. Scatter half of the drained cherries evenly over the top.

3. Repeat with the remaining ingredients, beginning with the ice cream and ending with the maraschino cherries. If you must, top with fresh whipped cream.

4. Place in the freezer for at least 30 minutes before serving. Unhinge the pan by releasing the side spring lever and remove by lifting over the top. Transfer the cake to a serving platter. Note: This can be prepared several days ahead of time. Once the cake is “re-frozen”, cover it with plastic wrap.