Shelly's Recipe

BANANA TOFFEE ICE CREAM CAKE

Category: Frozen Desserts

16 ounce chocolate pound cake
3 medium bananas cut into 1/4 inch thick slices
1/4 cup bottled caramel topping in squeeze bottle
3 pints butter pecan ice cream
4 ounces chocolate covered toffee bars coarsely chopped
Whipped cream, chopped toffee bars and caramel topping for garnish shopping list

Trim ends off pound cake then cut cake into 12 slices. Cut cake into 12 slices cutting 1/2 inch thick. Cut a pie shaped wedge 2 inches across top from each slice. Wrap wedges in plastic wrap and reserve. Cover bottom of an 8 inch spring form pan with remaining cake pieces. Press together to make an even layer with no gaps.

Scatter bananas over cake in pan then drizzle with caramel sauce. Cover and freeze until bananas are firm about 1-1/2 hours. Soften 1-1/2 pints of the ice cream and spread evenly over bananas. Sprinkle with chopped toffee then cover and freeze until ice cream is firm at least 1-1/2 hours. Soften remaining ice cream and spread over the toffee layer then freeze until firm about 1 hour. Arrange reserved cake wedges points toward the center over the ice cream layer. Cover and freeze for at least 5 hours or up to 5 days.

To serve remove sides of pan and set cake on a serving plate then decorate cake with garnishes. Serves 12